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Spanish Arroz Caldoso | Seafood Rice Stew
(0)
40 min
Under an hour
Knuspr-Küche
Klassischer spanischer Arroz Caldoso: Ein herrlich saftiger, aromatischer Meeresfrüchte-Reiseintopf mit feinem Safran, zarten Garnelen und sonnengereiften Tomaten. Perfekter mediterraner Genuss aus einem Topf!
Ingredients
Preparation method
Preparation
Finely dice the onion and garlic cloves. Deseed the red bell pepper and cut into small dice. Finely chop the parsley and cut the lemon into wedges.
Soak the saffron threads in 2 tbsp of warm fish stock for approx. 5 minutes so that they release their full aroma and bright golden color.
Pot cooking
Heat the olive oil in a large, deep braising pot over medium heat. Sear the prawns and seafood briefly for about 2 minutes, then remove and set aside.
Chef's tip
Arroz Caldoso should be served piping hot immediately, as the short-grain rice will gradually absorb the flavorful broth otherwise.
For even more flavor, you can also cook a few fresh mussels in their shells directly in the boiling broth until they open.
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