Arroz meloso

Ingredients

• 400 gsquid
• 14 largeprawns
• 1onion
• 2 clovesgarlic
• 1bay leaf
• 2 tbsptomato purée
• 5 ripetomatoes
• 1 tspsmoked paprika
• 350 gbomba or paella rice
• 1.5 litresfish stock
• a few threadssaffron
• to tasteolive oil
• 1 bunchflat-leaf parsley
• juice and zest of halflemon

Instructions

1. 1

   Prepare the prawns

   Peel the prawns, halve them and set them aside. Keep the heads.

2. 2

   Fry the heads

   Heat a generous splash of olive oil in a roomy pan over a high heat. Fry the prawn heads, pressing them firmly with a spoon to release their flavour.

3. 3

   Strain the oil

   Strain the oil into a bowl, pressing the heads well to extract as much as possible. Pour the strained oil back into the pan.

4. 4

   Grate the tomatoes

   Halve the tomatoes and grate them with the cut, fleshy side against the grater.

5. 5

   Prepare the squid

   Peel and finely chop the onion and garlic, then cut the squid into rings. Heat the prawn oil in a large pan and cook the onion until translucent.

6. 6

   Cook the base

   Add the garlic, bay leaf, tomato purée, paprika and grated tomato, and fry briefly. Add the squid and cook for a few minutes.

7. 7

   Toast the rice

   Stir the rice into the tomato mixture and cook, stirring, for 2 minutes.

8. 8

   Add the saffron

   Meanwhile, soak the saffron in 1 tablespoon of the fish stock, then add it to the pan.

9. 9

   Cook the rice

   Pour the remaining hot fish stock over the rice. Bring to the boil, lower the heat to medium and cook for about 15–20 minutes, stirring gently from time to time so the rice turns creamy without sticking.

10. 10

    Finish the prawns

    Add the peeled prawns for the final 2–3 minutes of cooking. Cover the pan so they turn pink and stay juicy.

11. 11

    Serve with lemon

    Serve the arroz meloso straight from the pan with finely chopped parsley and the juice and zest of half a lemon.

What is arroz meloso?

Arroz meloso is a Spanish rice dish with a moist, creamy consistency: looser than a dry paella, but not as brothy as a soup. The name refers to its soft, almost silky texture.

This seafood version layers squid and prawns with tomato, paprika and saffron. Cooking the rice in stock and stirring it gently helps release starch and bring the dish together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 555 calories, 37g protein, 80g carbs, 10g fat.

Most of the carbohydrates come from the rice, while the squid and prawns provide much of the protein. Olive oil contributes fat, and the stock can make sodium levels vary considerably. Serve with a green salad or vegetables to add freshness and balance the plate.

Build flavour with prawn oil

Prawn heads: frying them in olive oil and pressing them as they cook draws out their savoury flavour. Strain the oil carefully before using it as the base for the rice.

Tomato base: the grated tomato and tomato purée cook with onion, garlic and smoked paprika. This gives the stock and rice a concentrated, aromatic foundation.

Choose the right rice

Bomba or paella rice: these varieties are suited to absorbing liquid while holding their shape. Keep the rice quantity as written and add the stock as directed for a loose, creamy result.

Hot stock: adding the remaining stock hot helps the pan return to a simmer quickly. The recipe uses 1.5 litres in total, with a tablespoon set aside to soak the saffron.

Keep the texture creamy

Gentle stirring: stir from time to time as the rice cooks for 15–20 minutes. This helps create a creamy texture, while attentive stirring also prevents the rice catching on the bottom.

Doneness: start checking near the lower end of the cooking time. The rice should be tender, with a little liquid still around it; keep it at a gentle simmer rather than letting it boil hard.

Time the seafood carefully

Squid: add it after the tomato mixture has cooked briefly, then give it a few minutes before the stock goes in. This lets it take on the flavours of the base.

Prawns: add them for only the final 2–3 minutes and cover the pan. They are ready when pink and just cooked through.

Finish and serve

Fresh finish: chopped flat-leaf parsley and lemon juice and zest brighten the rich seafood and rice. Add them just before serving so the citrus stays fresh.

Serve the dish straight from the pan while it is still loose and creamy. A crisp green salad or simply cooked vegetables make an easy accompaniment.

Recipe notes & tips

• Use a roomy pan so the rice can simmer evenly in the stock.
• Press the prawn heads firmly while frying to draw flavour into the oil.
• Grate the tomatoes over a bowl to catch their juices.
• Keep the stock hot before adding it to the rice.
• Stir gently rather than constantly to help the rice turn creamy without breaking up.
• Serve as soon as the rice is tender, before it absorbs too much of the remaining liquid.

Variations

• Add mussels: nestle them into the rice near the end and cook until they open.
• Use fish: add firm chunks of white fish shortly before the prawns.
• Adjust the heat: add a pinch of chilli with the smoked paprika.
• Make it more lemony: serve with extra lemon wedges at the table.
• Use peeled prawns: if you do, skip the prawn-head oil and begin with olive oil.

Common mistakes to avoid

• Skipping the head oil: the prawn heads carry flavour; fry and press them before straining the oil.
• Adding cold stock: it slows the simmer; heat the stock before pouring it in.
• Boiling too fiercely: the base can catch before the rice is tender; keep the heat at a medium simmer.
• Stirring constantly: this can break up the grains; stir gently from time to time instead.
• Overcooking the prawns: add them only for the final 2–3 minutes and cover the pan.
• Waiting too long to serve: the rice continues absorbing liquid; bring it to the table as soon as it is cooked.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 1 day. Reheat gently in a pan with a splash of water or stock, stirring until piping hot; the rice may be softer after storing.

Frequently asked questions