Spanish CREAMY Tuna Rice | Arroz Meloso con Atún

Ingredients

• 1 litrevegetable stock
• 0.17 g (¼ tsp)saffron threads
• 2 cans, 110 g eachtuna in olive oil
• 45 ml, drained from the tuna cansolive oil
• 1 smallonion
• 4 clovesgarlic
• 1red pepper
• 1 smallcarrot
• 2.5 g (1 tsp)sweet smoked Spanish paprika
• 2tomatoes
• 190 gSpanish round rice
• to tastesea salt and black pepper
• to tastefresh parsley, for garnish

Instructions

1. 1

   Warm the stock

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

2. 2

   Prepare ingredients

   Drain the tuna through a fine sieve set over a bowl, gently flaking it to remove excess oil. Finely chop the onion, red pepper and peeled carrot; roughly chop the garlic and finely grate the tomatoes.

3. 3

   Heat the oil

   Set a large frying pan over a medium heat and add 45 ml of the drained olive oil from the tuna.

4. 4

   Cook the vegetables

   After a couple of minutes, add the onion, garlic, red pepper and carrot. Stir continuously for 3–4 minutes, until lightly sautéed. Stir in the paprika, then add the grated tomatoes and bring the mixture to a simmer.

5. 5

   Add the rice

   Once 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, then gently pour in the simmering saffron stock. Stir every 2–3 minutes to help the rice release its starch.

6. 6

   Finish the rice

   After about 15 minutes, check that the rice is just cooked through, following the packet instructions for your rice. Add the drained tuna and stir it in, then cover the pan and remove it from the heat.

7. 7

   Rest and serve

   After 2–3 minutes, remove the lid, divide the rice between serving dishes and garnish with fresh parsley. Serve at once.

What is arroz meloso?

Arroz meloso is a Spanish rice dish with a moist, creamy consistency: looser than a dry rice dish but not as brothy as a soup. This version combines round rice with tuna, vegetables and saffron-infused stock.

The gentle stirring helps the rice release starch into the cooking liquid. Adding the tuna near the end keeps it from cooking for the full time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 397 calories, 19g protein, 51g carbs, 13g fat.

The rice supplies most of the carbohydrates, while tuna contributes protein and the tuna oil provides much of the fat. Serve it with a green salad or vegetables if you want to add more variety to the plate.

Build the vegetable base

Even chopping: cut the onion, pepper and carrot into small, similar pieces so they soften at roughly the same pace. The garlic is chopped more roughly, while grating the tomatoes helps them blend into the base.

Paprika timing: stir it briefly into the softened vegetables before adding the tomato. This disperses its flavour through the oil without leaving it to cook for long on its own.

Use the tuna oil

Measured oil: drain the tuna over a bowl and use 45 ml of the oil for the vegetables. This carries the tuna’s savoury flavour into the base.

Keep the tuna aside while the rice cooks. It only needs to be stirred in at the end, then warmed under the lid off the heat.

Keep the stock hot

Saffron infusion: heat the stock with the saffron while preparing the vegetables. Having it simmering means it is ready to add once the rice has been stirred into the tomato base.

Pour it in gently, then stir every 2–3 minutes. Frequent stirring encourages the rice to release starch, which gives the finished dish its characteristic saucy texture.

Check the rice as it cooks

Timing: the rice cooks for about 15 minutes after the stock is added, but the packet instructions are the best guide for the rice you have. Check it near the end so it is just cooked through.

Saucy finish: arroz meloso should remain moist rather than dry. The short covered rest off the heat lets the tuna warm through without extending the rice’s cooking time.

Serve it straight away

Parsley: scatter it over the rice just before serving for a fresh finish. This dish is at its best while warm and still saucy.

On the side: serve it on its own as a filling meal, or add a simple green salad or cooked green vegetables for a contrasting fresh element.

Recipe notes & tips

• Measure out 45 ml of drained tuna oil before adding it to the pan.
• Keep the saffron stock hot while you prepare and cook the rice.
• Stir the paprika in briefly before adding the grated tomatoes.
• Use the rice packet instructions to guide the cooking time.
• Add the drained tuna only once the rice is just cooked through.
• Serve soon after the short covered rest so the rice stays saucy.

Variations

• Add peas: stir them in with the tuna so they warm through at the end.
• Use vegetable stock: choose a well-seasoned stock to support the rice’s flavour.
• Add lemon: serve with lemon wedges for a bright finish.
• Use fresh tuna: cook it separately, then fold it in at the end.
• Adjust the paprika: use a little less for a milder flavour.

Common mistakes to avoid

• Using cold stock: heat it with the saffron first so it is simmering when added.
• Skipping the stirring: stir every 2–3 minutes to help release starch from the rice.
• Cooking the tuna too long: add it only after the rice is just cooked through.
• Guessing the rice timing: check the packet instructions and taste near the end.
• Letting the rice dry out: keep the pan covered for only the brief rest specified, then serve.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 2 days. Reheat gently in a pan with a splash of water or stock until piping hot; the rice may be thicker after chilling.

Frequently asked questions