Spanish Soupy Rice with Seafood: How to Make Arroz Caldoso de Marisco
What Is Spanish Soupy Seafood Rice (Arroz Caldoso de Marisco)?
Spanish seafood soupy rice, known in some coastal regions as arroz caldoso de marisco, is a deeply comforting dish that captures the essence of the sea in every bite. Unlike the more famous paella, which is dry and served in a wide, shallow pan, this version is brothier and best enjoyed with a spoon. What makes this particular recipe special is its rich base made from octopus stock, its tender medley of cuttlefish and shrimp, and a unique pistachio-garlic-parsley paste that adds unexpected depth and texture.
Layers Of Flavor Are What Soupy Seafood Rice Is All About
At the heart of the dish is a flavorful broth, sofrito base and picada finish that work together in an amazing and harmonious way. and other regions where octopus is prized. Tomatoes and red bell pepper purée are key to the sofrito adding color and sweetness, their concentrated flavor marrying beautifully with the briny seafood. The stock forms the foundation for layers of flavor that build slowly as the dish comes together. We used an octopus stock leftover from our Polvo a la Plancha recipe, but a fish stock or shrimp stock will work perfectly as alternatives. The cuttlefish, sliced into bite-sized pieces, releases its own umami as it cooks, while the shrimp provide bursts of tenderness and richness.
What sets this recipe apart is the rustic touch of a mortar-and-pestle mash: pistachios, garlic, and fresh parsley are ground together to create a coarse paste known as a picada. Typically picada is made with almonds, but I wanted to try out this slight modification for this recipe. This blend not only thickens the broth slightly but also lends a nutty, herbal brightness that cuts through the richness of the seafood. It’s an old-world technique that brings both aroma and authenticity. The picada is best added toward the end of cooking so the garlic remains punchy and the herbs stay vibrant.
Tips and Ingredients for Making Excellent Spanish Soupy Rice
- The Easiest Way to Cut Onions and Garlic Like a Pro
- Red Bell Pepper Purée: A Simple Recipe with Endless Possibilities
- Seared Squid (Lulas)
Serving Tips for the Perfect Spanish Soupy Seafood Rice
This dish is meant to be unhurried—both in cooking and eating. Serve the seafood arroz caldoso piping hot and topped with shrimp. Crusty bread makes an ideal accompaniment to soak up every drop of the broth.
Add seared squid (lulas) to this dish for more seafood excellence!
Whether you’re hosting a dinner party or planning a relaxed Sunday meal, it’s a soulful and satisfying taste of Spain’s coastline.
Do You Love Rice? Check Out These Delicious Rice Recipes:
- Portuguese Yellow Rice – The Best Rice Recipe
- How to Make Perfect Portuguese White Rice
- Authentic Paella: Shrimp and Pork “Secreto” Steak
- Authentic Seafood Paella: A Taste of the Ocean
Wine Pairings for Spanish Soupy Seafood Rice
Pairing wine with Spanish seafood soupy rice (arroz caldoso de marisco) means choosing a bottle that complements the briny seafood, the richness of the broth, and the herbal-nutty pistachio picada without overwhelming the dish’s subtle complexity. Here are some excellent wine pairings:
White Wine Pairings
- Albariño (Rías Baixas, Spain)
- A classic Galician white wine, Albariño has bright acidity, citrus notes, and salinity that pair beautifully with seafood and balance the richness of the octopus stock.
- Look for: Pazo Señorans, Martín Códax, or Bodegas Fillaboa.
- Verdejo (Rueda, Spain)
- Crisp and slightly herbaceous, Verdejo echoes the parsley in the picada and cuts through the dish’s umami without overpowering it.
- Look for: José Pariente, Marqués de Riscal.
- Godello (Valdeorras, Spain)
- A more textured white than Albariño, Godello offers stone fruit and floral notes with enough body to stand up to the soupy richness of the rice.
- Look for: Rafael Palacios, Godeval.
- Txakolina (Basque Country, Spain)
- Light, slightly fizzy, and high in acid, this wine is ultra-refreshing and pairs well with all things from the sea.
- Look for: Ameztoi, Txomin Etxaniz.
Alternative White Options
- Picpoul de Pinet (France) – A Mediterranean white with crisp minerality and lemony zest that echoes the dish’s coastal character.
- Assyrtiko (Greece) – Saline, citrusy, and high in acid, ideal for seafood-based dishes with intense broths.
- Chablis (France) – If you prefer Chardonnay, go for unoaked Chablis with mineral sharpness to complement the oceanic flavors.
Rosé Pairing
- Spanish Rosado (Navarra or Rioja)
- A dry rosé with red berry notes and bright acidity adds a playful contrast to the savory seafood elements while staying light on its feet.
Red Wine
Avoid heavy reds or overly tannic wines—they can clash with the seafood. However, a light-bodied red like a chilled Mencía from Bierzo or a Gamay (Beaujolais Villages) could work if you’re feeling adventurous and want a red with freshness and low tannin.
Spanish Soupy Rice with Seafood
Ingredients
- 2 cups bomba rice, calasparra rice or other short grain rice
- 3 medium sized cuttlefish, cut into 2 inch pieces
- 1/2 lb whole shrimp, deveined, but with the shell still on
- 2 large heirloom tomatoes, 1.5 lbs
- 1/2 onion, small dice
- 5 garlic cloves, minced
- 1 tbsp red bell pepper purée
- 1 1/2 tbsp pistachios, small rough chop, use almonds alternatively
- 2 tbsp parsley leaves
- 1 bay leaf
- salt, to taste (diamond crystal brand works well)
- white pepper, to taste
- 4 cups octopus stock, fish or shrimp stock as alternatives, or more water
- 2 cups of water
- olive oil, for sauteing
- seared squid, optional, see seared squid recipe
Instructions
- Cut the shrimp down the middle of their shells on the backside and remove the vein, but keep the shells on.
- Place a large pot on the stove and turn the burner to medium.
- Drizzle olive oil into the pot to cover the bottom with a thin layer of oil.
Add the onions, season with a pinch of salt and cook for 5 minutes.
Add the cuttlefish, season with a pinch of salt and cook for 5 minutes.
Add the tomatoes, red bell pepper puree and bay leaf. Season with a pinch of salt, white pepper (to taste) and cook for 15 minutes until the tomatoes break down.- While the tomatoes cook, place the pistachios, garlic, parlsey, and salt in a mortar and pestle. Mash together until you form a paste, about 3 minutes. This is the picada.
After the tomatoes have cooked for 15 minutes add the rice and cook for 2 minutes.- Add the stock and water and bring to a boil.
- Once boiling, reduce the heat to medium/low so that the pot is at a simmer. Cook for 10 minutes. Stir every few minutes.
- Add the picada and stir. Cook for another 5 minutes.
Add the shrimp and stir so that the shrimp are submerged. Cook for 3 minutes.- Turn off the heat and serve in low bowls.
Using tongs, remove some of the shrimp from the pot and top each bowl with a few.
Add the seared squid to each bowl, optional.
