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Spanish Seafood Rice Stew | Arroz Caldoso
(0)
40 min
Under an hour
Knuspr-Küche
Spanischer saftiger Reiseintopf (Arroz Caldoso) mit zarten Garnelen, Meeresfrüchten, edlem Safran und sonnengereiften Tomaten – herrlich aromatisch aus einem Topf.
Ingredients
Preparation method
Preparation
Finely dice the yellow onion and garlic. Wash, seed, and cut the red bell pepper into bite-sized pieces. Finely chop the parsley and cut the lemon into quarters.
Warm the vegetable broth in a small pot and steep the saffron threads in it so that the golden flavor unfolds optimally.
Cooking & simmering
Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Sauté the onions and bell pepper for 4–5 minutes until translucent. Then briefly toast the garlic and smoked paprika.
Chef's tip
Arroz Caldoso is traditionally soupier than a classic paella – almost like a rich stew. If the liquid reduces too quickly while cooking, simply add a little more hot broth.
For an even more intense seafood flavor, you can replace part of the vegetable broth with fish stock.
20 min
Quick
