Spanish-Style Seafood Risotto | Possibly the BEST Creamy Seafood Rice

This Spanish-Style Seafood Risotto, known as Arroz Meloso con Bacalao y Gambas, is what classic Spanish food is all about. We’re talking a ton of great flavors, easy to make and done in a little over 30 minutes. Serve it next to a baguette and a bottle of Spanish wine for a complete meal.

What really flavors this rice dish is the fish broth. I used a Spanish fish broth that taste about as good as homemade broth. I highly recommend it! If you can’t find fish broth in your area, you can substitute it for chicken broth or even vegetable broth.

For the rice I used Spanish bomba rice. Which is the one that’s typically used to make paella. Very similar to arborio rice. You can use other types of rice. Though the liquid to rice ratios might be different. As this type of rice absorbs more liquid.

TIPS & TRICKS to Make this Recipe: Important to mix the rice around every 2 to 3 minutes. This will release the starch in the rice and help thicken the broth for a creamy texture. You want to add in the seafood about 3 to 4 minutes before the rice is cooked. That way all the ingredients are perfectly cooked.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
GOLDEN SAFFRON
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
SPANISH FISH BROTH

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Watch the Video Below on How to Make this Spanish-Style Seafood Risotto

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Spanish-Style Seafood Risotto | Arroz Meloso con Bacalao y Gambas

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 435 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 small onion
• 5 cloves garlic
• 1 red bell pepper
• 2 tomatoes
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 cup Spanish bomba rice 190 grams
• 1 liter fish broth 4 1/4 cups
• 1/4 tsp saffron threads .17 grams
• 2 cod fillets 7 oz / 200 grams each
• 1/2 lbs raw jumbo shrimp (peeled & deveined) 225 grams
• sea salt & black pepper
• fresh parsley

Instructions

1. Add the fish broth into a sauce pan, pinch in the saffron and heat with a medium-high heat

2. At the same time, heat a large fry pan with a medium heat and add in the olive oil

3. While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper and finely grate the tomatoes

4. Add the chopped onion, garlic and red bell pepper into the hot fry pan, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the grated tomato, mix together and then simmer

5. Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the rice and season with sea salt & black pepper, mix continuously, after 2 minutes and the rice is lightly toasted, add in the saffron infused fish broth, mix every 2 to 3 minutes

6. In the meantime, add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper and cut each fillet into small bite-size pieces, add the shrimp over paper towels as well and pat dry, then season with sea salt & black pepper

7. After cooking the rice for 15 minutes and you can see a lot of the broth has been absorbed but there is still plenty of liquid left, add in the seafood, give it one final mix so everything is evenly distributed, then place a lid on the pan and simmer for 3 to 4 minutes or until the rice and seafood are cooked through

8. Transfer into serving dishes and garnish with fresh parsley, serve at once, enjoy!

Recipe Notes

Get the Saffron and Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish-Style Seafood Risotto | Arroz Meloso con Bacalao y Gambas

Amount Per Serving

Calories 435 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 114mg38%

Sodium 456mg20%

Potassium 987mg28%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 4g4%

Protein 35g70%

Vitamin A 1833IU37%

Vitamin C 50mg61%

Calcium 78mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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