Spain on a Fork > All Recipes > Main Dishes > Spanish-Style Seafood Risotto | Possibly the BEST Creamy Seafood Rice
All Recipes, Main Dishes / April 24, 2024

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.

Spanish-Style Seafood Risotto
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.

Spanish-Style Seafood Risotto
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.

Spanish-Style Seafood Risotto

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.

Spanish-Style Seafood Risotto

Key Ingredients & Cookware I used in this Recipe:
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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

Spanish-Style Seafood Rissoto
5 from 1 vote

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


  • 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


  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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  1. marcy

    5 stars
    love your recipes, thanks for sharing.

    24 . Apr . 2024
    • Spain on a Fork

      Appreciate the comment! Much love 🙂

      25 . Apr . 2024
  2. Marjorie

    This is a fabulously recipe as are all your recipes.🙏🏻Albert.😘🇺🇸

    24 . Apr . 2024
    • Spain on a Fork

      Appreciate the comment! Much love 🙂

      25 . Apr . 2024

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