Spanish-Style Seafood Risotto | Arroz Meloso con Bacalao y Gambas

Ingredients

• 35 ml (2 tbsp)extra-virgin olive oil
• 1 smallonion
• 5 clovesgarlic
• 1red pepper
• 2tomatoes
• 2.5 g (1 tsp)sweet smoked Spanish paprika
• 190 g (1 cup)Spanish bomba rice
• 1 litre (4¼ cups)fish stock
• 0.17 g (¼ tsp)saffron threads
• 2 fillets, 200 g each (7 oz each)cod
• 225 g (½ lb)raw jumbo prawns, peeled and deveined
• To tastesea salt and black pepper
• To tastefresh parsley

Instructions

1. 1

   Warm the stock

   Pour the fish stock into a saucepan, add the saffron and heat over a medium-high heat.

2. 2

   Heat the oil

   At the same time, warm the olive oil in a large frying pan over a medium heat.

3. 3

   Prepare the vegetables

   While the oil heats, finely chop the onion and red pepper, roughly chop the garlic and finely grate the tomatoes.

4. 4

   Cook the vegetables

   Add the onion, garlic and red pepper to the hot pan and stir continuously. After 3–4 minutes, once lightly softened, stir in the paprika. Quickly add the grated tomatoes, mix well and let them simmer.

5. 5

   Toast the rice

   When the grated tomato has thickened slightly, after about 3–4 minutes, add the rice and season with sea salt and black pepper. Stir continuously for 2 minutes, until the rice is lightly toasted, then pour in the saffron-infused stock. Stir every 2–3 minutes.

6. 6

   Prepare the seafood

   Pat the cod dry with paper towels, season with sea salt and black pepper, then cut each fillet into small bite-sized pieces. Pat the prawns dry as well and season them with sea salt and black pepper.

7. 7

   Simmer until cooked

   After the rice has cooked for 15 minutes, when much of the stock has been absorbed but plenty of liquid remains, add the seafood. Give everything one final stir to distribute it evenly, cover the pan and simmer for 3–4 minutes, or until the rice and seafood are cooked through.

8. 8

   Serve with parsley

   Spoon into serving dishes, garnish with fresh parsley and serve at once.

What is arroz meloso?

Arroz meloso is a Spanish rice dish cooked until tender in enough stock to leave it moist and gently brothy, rather than dry like paella. This version pairs bomba rice with cod and prawns for a seafood-centred meal.

Saffron, smoked paprika and a base of onion, garlic, pepper and tomato give the cooking liquid its savoury depth. Stirring from time to time helps the rice release starch into the stock, giving the finished dish its characteristic soft, cohesive texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 435 calories, 35g protein, 50g carbs, 10g fat.

Most of the carbohydrate comes from the bomba rice, while the cod and prawns provide most of the protein. Olive oil contributes much of the fat; serve with a generous portion of vegetables or salad to balance the plate.

Why bomba rice works

Bomba rice is a short-grain Spanish variety that is well suited to absorbing stock while keeping its shape. Measure the 190 g carefully so the balance of rice and liquid stays close to the recipe.

Stock: Use fish stock for a seafood-forward flavour and warm it with the saffron before adding it to the pan. Adding it warm keeps the rice cooking steadily.

Build the flavour base

Vegetables: Give the onion, garlic and red pepper 3–4 minutes in the oil, stirring so they soften without catching. Add the paprika briefly before the tomato, as it can become bitter if left to fry for too long.

Tomato: Grating the tomatoes makes a smooth base that blends into the stock. Let it thicken slightly for 3–4 minutes before adding the rice.

Keep the rice brothy

Stirring: Stir every 2–3 minutes once the stock goes in, rather than leaving the pan untouched. The aim is a creamy, loose consistency, with visible liquid remaining when the seafood is added.

Timing: Let the rice cook for 15 minutes before adding the cod and prawns. Cover and simmer for a further 3–4 minutes, checking that both the rice and seafood are cooked through.

Handle the seafood gently

Dry seafood: Pat the cod and prawns dry before seasoning so excess surface moisture does not dilute the cooking liquid. Cut the cod into small, even pieces so it cooks in the short final simmer.

Final simmer: Add the seafood only after the rice has had its initial cooking time, then stir once to distribute it. Keep the lid on for the final 3–4 minutes and avoid prolonged cooking, which can make the seafood less tender.

Serve it straight away

Arroz meloso is best served as soon as it is ready, while the rice is tender and the broth remains loose. A scattering of fresh parsley adds a bright, herbal finish.

It works well as a complete main course. If you want something alongside, serve a simple green salad or lightly dressed vegetables without crowding the plate.

Recipe notes & tips

• Warm the stock with the saffron before adding it to the rice.
• Stir the vegetables continuously as they soften so the garlic does not catch.
• Add the paprika just before the grated tomato and mix it in quickly.
• Keep some liquid visible when you add the cod and prawns.
• Serve immediately so the rice does not continue absorbing the broth in the pan.

Variations

• Add mussels: Add cleaned mussels with the cod and prawns for a broader seafood mix.
• Use hake: Swap the cod for an equal weight of firm white fish and cut it into bite-sized pieces.
• Add peas: Stir in a handful of peas with the seafood for extra colour.
• Adjust the paprika: Use sweet paprika without the smoked variety for a milder smoky flavour.
• Finish with lemon: Offer lemon wedges at the table for a fresh, sharp contrast.

Common mistakes to avoid

• Adding cold stock: Warm it with the saffron first so the rice keeps cooking steadily.
• Frying the paprika too long: Add the tomato soon after it and stir quickly to prevent bitterness.
• Waiting for all the liquid to disappear: Add the seafood while plenty of broth remains for a moist finish.
• Cutting uneven cod pieces: Make them similar in size so they cook in the same short simmer.
• Leaving the finished rice to stand: Serve it promptly before it absorbs too much of its broth.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat gently in a pan with a splash of water or stock until steaming hot; the rice will be thicker after chilling.

Frequently asked questions