Arroz caldoso – Spanish rice stew with seafood
Arroz caldoso with paella rice, saffron, artichokes and a selection of fine seafood – an intense Spanish rice stew full of depth and flavor.
Ingredients · Servings 4-6
- 300 g onions
- 250 g young bunch carrots
- 3 stalks of celery
- 2 cloves of garlic
- 1 kg fresh broad beans or 300 g frozen broad bean kernels
- Salt
- 6 artichokes, each about 125 g
- 4 tsp lemon juice
- 6 Riesengarnelen à 35 g
- 12 Calamaretti (carefully cleaned by the fishmonger)
- 100 ml olive oil
- 6 scallops
- 0.5 tsp Pimentón de la Vera (smoked mild paprika powder)
- 1 tbsp tomato paste
- 1 Msp. Safranfäden
- 125 ml dry white wine
- 800 ml fish stock
- 800 ml Hummerfond
- 200g Paellareis (Sorte Bomba)
- 300g Venus clams
- freshly ground black pepper
Method · 1 h 20 min
- Peel the onions and carrots, and remove the strings from the celery stalks. Cut the vegetables into approximately 1 cm cubes. Peel the garlic and slice it thinly.
- Shell the broad beans and blanch them in boiling salted water for 4 minutes. Drain and rinse with cold water. Remove the beans from their skins and set aside. (If using frozen beans, briefly blanch them in boiling water and proceed as with fresh beans.)
- Remove the tough outer leaves from the artichokes and trim off about a third of the tips. Shorten the stem by a third and peel it with a vegetable peeler. Clean the artichokes at the stem end with a small knife. Halve the artichokes, remove the choke and the smallest inner leaves. Rub the cut surfaces thoroughly with lemon juice and set aside.
- Peel the shrimp and remove the veins. Cut each calamari tube into 3 rings.
- Heat half the oil in a heavy pan and sear the artichokes, cut-side down, until golden brown. Remove them from the pan and then sear the calamari, shrimp, and scallops one after the other, until golden brown on all sides. Season everything with salt and pepper and set aside until needed. (Add more oil gradually while cooking, if necessary.)
- Place the prepared diced vegetables in the pot and sauté over low heat for 5 minutes, stirring constantly. Add the garlic, paprika, tomato paste, and saffron, then deglaze with white wine.
- Pour in the stock and bring to a boil. Sprinkle in the rice and simmer gently for about 20 minutes with the lid slightly ajar.
- Add the prepared artichokes after 10 minutes. Add the beans 5 minutes before the end of the cooking time.
- Rinse the mussels under cold water, discarding any open or damaged ones. Add the mussels to the pot with the other seafood, bring to a boil briefly, then cover and let steep for 3-4 minutes off the heat.
- Season the stew, drizzle with the remaining olive oil, and serve.
- 300 g
onions
- 250 g
Celery
garlic cloves
- 1 kg
fresh broad beans or 300g of frozen broad bean kernels
Lemon juice
Riesengarnelen à 35 g
Calamaretti (carefully cleaned by the fishmonger)
- 100 ml
olive oil
Tomato paste
1 Msp.
The Saffron Fathers
- 125 ml
- 800 ml
Fish stock
- 800 ml
Lobster Fund
- 200 g
Paellareis (Sorte Bomba)
- 300 g
