ARROZ CALDOSO

Arroz Caldoso is one of those dishes that will warm you up, fill you up, and delight your taste buds with the intense flavors of the Mediterranean and traditional Spanish cuisine, blending the taste of the sea with the aroma of fresh vegetables and subtle spices.

If you’ve come across a dish called Arroz Caldoso during your travels through Spain or the Canary Islands and have tried it, I’m sure it left a lasting impression on you. If you haven’t tried it yet, read on.

This “juicy rice” is one of the traditional specialties that is eaten with a spoon, as it has the consistency of a soup rather than a classic paella. We had it recently during our trip to the island of La Graciosa, and it was truly a delicious treat that we won’t forget.

A Bit of History

Arroz Caldoso has its roots in the coastal regions of Spain, particularly in Catalonia and Valencia, where fishermen cooked simple, hearty meals using whatever they had on hand—fresh fish, seafood, and rice. More liquid was added to the dish to feed more people, resulting in a meal that is hearty yet light.

Unlike paella, which over time became a “festive” dish, Arroz Caldoso was originally a meal for ordinary people, fishermen, and farmers. Today, however, it is considered a delicacy and is often served in modern restaurants as well.

Variations of the dish

Arroz Caldoso is incredibly versatile, so there’s truly something for everyone.

The base always consists of broth, sofrito (tomatoes, onions, garlic, and bell peppers), and medium-grain rice (e.g., bomba or calasparra). Other ingredients vary by region and availability:



- Arroz Caldoso de Marisco – with seafood (shrimp, mussels, langoustines, octopus). The most common variation in the Canary Islands.

- Arroz Caldoso de Pescado – with fish, often a combination of white fish and mussels.

- Arroz Caldoso de Pollo y Conejo – with chicken and rabbit, popular mainly in the interior.

- Arroz Caldoso de Verduras – a vegetarian version, full of vegetables, often with artichokes and peppers.

How is it served?

Unlike paella, Arroz Caldoso is always eaten with a spoon from a deep plate. It has the consistency of a thick soup—the broth and rice should be in harmony, neither too runny nor too dry. It’s the perfect meal for cooler days or after a day full of activities—nutritious, fragrant, and yet easy to digest.

So you can make this dish at home, here is a recipe for Arroz Caldoso with seafood.

Ingredients (4 servings):

300 g rice (Bomba or Arborio variety)

500 g seafood (e.g., shrimp, mussels, squid)

1 liter fish stock (ideally homemade)

1 large onion

2 tomatoes

1 red bell pepper

3 cloves of garlic

100 ml white wine

olive oil

a pinch of saffron or smoked paprika (pimentón)

salt, pepper, and chopped parsley for garnish

Instructions:

Sofrito: Sauté the onion, bell pepper, and garlic in olive oil. Add the tomatoes and simmer until thickened.

Wine: Pour in the white wine and let the alcohol evaporate.

Broth and spices: Add the broth, saffron or paprika, and season with salt and pepper.

Rice: Add the rice and cook over low heat for about 15 minutes.

Seafood: Add the shrimp, mussels, and squid. Cook for another 5–7 minutes, until the rice is creamy and al dente.

Serving: Serve in deep plates, garnish with fresh parsley, and drizzle with olive oil.