Go Back
–+ servings
Soupy rice with seafood served with whole shrimp and seared squid (lulas) on top.
No ratings yet
Yield: 8 people

Spanish Soupy Rice with Seafood

Prep Time: 20 minutes
Cook Time: 45 minutes
Author: Andrew Gavin
Spanish Soupy Rice with Seafood: How to Make Arroz Caldoso de Marisco
Print Pin Recipe

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.
  • Sauteed onion for soupy seafood rice with chopped tomatoes and sliced cuttlefish off to the side.
    Add the onions, season with a pinch of salt and cook for 5 minutes.
  • Cuttlefish is added to the onions for soupy seafood rice.
    Add the cuttlefish, season with a pinch of salt and cook for 5 minutes.
  • The base for the soupy rice with seafood is cooking together.
    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.
  • The bomba rice is added to the soupy rice with seafood base.
    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.
  • Stock and water are added to the soupy rice with seafood pot. Then shrimp are added towards the end of cooking.
    Add the shrimp and stir so that the shrimp are submerged. Cook for 3 minutes.
  • Turn off the heat and serve in low bowls.
  • Soupy rice with seafood served with whole shrimp on top.
    Using tongs, remove some of the shrimp from the pot and top each bowl with a few.
  • Soupy rice with seafood served with whole shrimp and seared squid (lulas) on top.
    Add the seared squid to each bowl, optional.
Did you make this recipe?Tag @savourthetrip with hashtag #savourthetrip on Instagram. We love to see what you make!