Soupy seafood rice

Ingredients

• Not specifiedBomba rice
• Not specifiedClams
• Not specifiedMussels
• Not specifiedLangoustines
• Not specifiedKing prawns
• Not specifiedGarlic
• Not specifiedOnion
• Not specifiedRed pepper
• Not specifiedGreen pepper
• Not specifiedCrushed tomatoes
• Not specifiedSweet paprika
• Not specifiedÑora pepper
• Not specifiedSaffron
• Not specifiedWater
• Not specifiedWhite wine
• Not specifiedExtra-virgin olive oil
• Not specifiedSalt
• Not specifiedBlack pepper
• Not specifiedParsley

Instructions

1. 1

   Choose the seafood

   The recipe uses clams, mussels, langoustines, king prawns and squid; you can omit or replace one of these if needed. Bomba is a short-grain rice that absorbs plenty of liquid while holding its shape.

2. 2

   Prepare the stock

   Make a homemade fish stock, following a separate recipe if needed. It is useful to have a little more stock ready than you expect to use, in case the rice needs extra.

3. 3

   Clean the seafood

   Rinse the clams, then leave them in cold salted water in the fridge for at least 30 minutes to release any sand. Discard any with cracked shells or ones that remain open when touched. Rinse the mussels, remove their beards with a knife and discard any that are cracked or do not close when touched. Remove the intestinal tract from the prawns with the tip of a small knife and pull it out carefully. Rinse the squid inside and out; cut the body into rings about 0.5 cm thick, halve the tentacles and dice the side fins.

4. 4

   Prepare the flavourings

   Finely chop the garlic and onion, and dice both peppers very small. Soak the ñora in hot water for 30 minutes, then scrape out its flesh with a spoon or knife; using it is optional. Toast the saffron threads in a dry pan for 30 seconds, crush them in a mortar and stir them into hot water.

5. 5

   Brown the seafood

   Heat a little olive oil in a wide, lidded pan over high heat. When hot, brown the prawns for 30 seconds on each side, then do the same with the langoustines and squid. Add the mussels, cover the pan and steam until they open. Remove them and keep their cooking liquid for later.

6. 6

   Cook the vegetables

   Add more olive oil to the same pan and heat it. Briefly fry the garlic, then add the onion, a pinch of salt and cook for 5–6 minutes. Add the red and green peppers with another pinch of salt, and cook for 7–8 minutes until very soft.

7. 7

   Build the sofrito

   Stir in the ñora flesh and cook for 1 minute, then add the sweet paprika and mix quickly so it does not burn. Immediately add the crushed tomatoes and a little ground black pepper. Stir and cook for a couple of minutes, until the excess liquid from the tomatoes has evaporated.

8. 8

   Toast the rice

   Raise the heat slightly, pour in the white wine and cook for a couple of minutes, until the alcohol has evaporated and the sofrito has a jam-like consistency. Stir in the rice and toast it for 30 seconds, then add the saffron water.

9. 9

   Simmer the rice

   Add the mussel and squid cooking liquids, followed by the hot fish stock, and stir to distribute the rice evenly. Bring to the boil over high heat and cook uncovered for 10 minutes. Reduce the heat to medium, cover and cook for 3 minutes more, stirring occasionally and watching that the pan does not run dry. Add more hot stock if needed to keep the rice soupy; allow roughly 4–5 parts stock to 1 part rice.

10. 10

    Finish and serve

    Add the langoustines, prawns, clams and mussels, and cook for about 2 minutes, until the clams open. The rice will usually take 15–18 minutes in total, depending on the water, rice and heat; this version took 15 minutes. Scatter over chopped fresh parsley and serve.

What is soupy seafood rice?

Arroz caldoso is a Spanish rice dish cooked with enough broth to leave it spoonable and distinctly wetter than paella. This seafood version brings together shellfish, prawns and squid in a savoury fish stock.

Bomba rice is suited to the dish because it absorbs liquid while keeping its shape. The slow-cooked pepper and onion sofrito, saffron and ñora give the broth depth without obscuring the seafood.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrates come from the Bomba rice, while olive oil contributes much of the fat. The seafood supplies protein, though the amounts depend on the quantities used. A side of salad or vegetables can round out the meal without adding another rich element.

The seafood and rice

Bomba rice: its short grains take up plenty of broth, so keep extra hot stock nearby and add it as the rice cooks.

Shellfish: clams and mussels need cleaning and checking before they go into the pan. Discard any with damaged shells or ones that do not close when touched.

Make the most of the sofrito

Soft vegetables: give the onion and peppers their full cooking time so they become tender and sweet before adding the rice.

Paprika and tomato: stir the paprika in briefly, then add the tomato straight away to prevent the spice from scorching. Cook off the tomato liquid before adding wine.

Keep the broth soupy

Hot stock: add it hot so the simmer does not stall. The recipe gives a guide of 4–5 parts broth to 1 part rice, but the amount needed can vary as the rice cooks.

Frequent checks: stir from time to time to stop the rice catching on the bottom, and top up with stock if the pan starts looking dry.

Cook the seafood gently

Early browning: briefly brown the prawns, langoustines and squid first to build flavour, then remove the opened mussels and save their cooking liquid.

Final minutes: return the seafood towards the end, with the clams, so it has time to heat through while the clams open. Avoid prolonged cooking once the shellfish are ready.

Serve it straight away

Soupy rice continues to absorb broth as it stands, so take the pan to the table as soon as the rice is tender. Finish with chopped parsley.

A simple green salad or lightly dressed vegetables make a fresh contrast to the savoury broth. Crusty bread is also handy for the remaining juices.

Recipe notes & tips

• Keep a little extra fish stock hot so you can adjust the consistency as the rice cooks.
• Soak the clams in cold salted water for at least 30 minutes to help them release sand.
• Remove the mussels as soon as they open and save their cooking liquid for the rice.
• Toast the saffron briefly in a dry pan before crushing and dissolving it in hot water.
• Stir the paprika into the sofrito only briefly, then add the tomatoes to keep it from burning.
• Serve as soon as the rice is tender, before it absorbs too much of the broth.

Variations

• Change the shellfish: omit or replace one type of seafood to suit what is available.
• Use the ñora: scrape out the soaked pepper flesh for an extra savoury note, or leave it out if unavailable.
• Adjust the broth: add more hot fish stock if you prefer a looser, soupier bowl.
• Make it alcohol-free: replace the white wine with additional fish stock.
• Add extra herbs: scatter over a little more fresh parsley just before serving.

Common mistakes to avoid

• Skipping the clam soak: grit can remain inside; soak them in cold salted water for at least 30 minutes.
• Using cold stock: it can interrupt the simmer; keep the fish stock hot before adding it.
• Burning the paprika: it turns bitter quickly; stir it in briefly and follow with the tomato.
• Letting the pan dry out: the rice needs plenty of broth; check it often and add hot stock as needed.
• Cooking the seafood too long: it can become tough; return it near the end of the rice's cooking time.
• Leaving opened mussels in too long: remove them when they open and add them back for the final cooking.

How to store

For the best soupy texture, serve this rice immediately. Refrigerate leftovers in a covered container and use within 1–2 days; reheat gently in a pan with a splash of stock or water, knowing the rice will have absorbed some broth.

Frequently asked questions