Arroz Caldoso Marinero Recipe – Soupy Seafood Rice

We share with you our delicious Arroz caldoso recipe, with all the tips and tricks to prep this delicious Spanish dish at home like a local, no matter where you are located.

Arroz caldoso, no matter the variation, is one of the “Paella adjacent” recipes that are an absolute must-try. It is filled with flavor, and in this case, with lots of fish and seafood and perfectly cooked rice with a soupy consistency that is to die for. 

Because if you don’t know it yet, there’s a world outside Paella (understood as the traditional Paella Valenciana). In fact, in the Comunidad Valenciana region, there’s a myriad of equally delicious variants of either Paella or Arroz recipes, and among them, we can find the beloved Arroz caldoso wichs can be made with different flavor combinations, either with fish or meat. 

Where is Arroz caldoso originally from?

Arroz caldoso (any of its variations) is originally from the Levante region of Spain, which includes the Comunidad Valenciana and Murcia regions. Either province inside those regions has multiple versions of this dish. However, me (Alba), being from Elche in Alicante, have to say we (the Comunidad Valenciana region) know how to do any Arroz best. 

You might be wondering what a Paella is and what an Arroz is. What’s the difference between both?

Either Paella and Arroz (also sometimes mentioned as Arroces, plural of Arroz) are very similar in their structure; they both have a base of rice (in fact, Arroz means rice) and are cooked similarly, and both can be done with different types of meat like chicken, rabbit or even pork(but never chorizo!), or fish and seafood, and there’s even a vegetarian version of Paella that is also delicious and equally traditional (not an invention to please modern vegans and vegetarians).

The main difference lies in where you ask for it; in Valencia, they tend to call this type of dishes Paella, and on the other hand, in Alicante, we tend to call them “Arroz” (usually “Arroz de”)
Also, some of the most traditional Paella or Arroces recipes are forever tied with either the Paella or Arroz surname (or first name sometimes!), no matter where you have it like, for example, Paella Valenciana, Arroz negro, Arroz del senyoret, etc. 

If you want to know more about the fascinating world of Paellas and Arroces, you can check out this post where we spill all the tea about its secrets, do’s, and don’ts, either ordering them in Spain or cooking them at home.

What is Arroz caldoso and what does it taste like?

Arroces can be done more on the drier side, with each grain of rice perfectly separated from the rest, or more on the caldoso or soupy side, with the in-between of meloso (creamy). 

Having in mind this, Arroz caldoso is a soupy rice dish made with fish and seafood. There are countless variations of this dish, depending on the type of fish and seafood included, and even some are made with chicken and rabbit. We’ve created this one with cuttlefish, baby clams, and king prawns, but you can find recipes made with lobster, calamari, red tuna, and monkfish….

Another curious, fun fact about Arroz caldoso is that it’s usually not cooked in the proverbial paella pan but in a deep pan (more on why in the notes section!)

It is possible to replicate the authentic flavors of the traditional Arroz caldoso recipe at home with insanely good results. Keep reading to find out how, substitutions, tips, and tricks to achieve the perfect Arroz Caldoso. 

What type of rice to use for Arroz Caldoso

For this Arroz caldoso recipe, or for any of its variations, as in any Paella or Arroz recipe is one of the main stars, so choosing the right variety can really make or break your Paella or Arroz. 

For Paellas or Arroz, we highly recommend avoiding like the pest using any long-grain rice and wild or brown rice, don’t get me wrong, they are lovely but do not belong in Paella or Arroces, period. Don’t even dare to mention parboiled rice!

The best type of rice you can use in this Arroz caldoso recipe is short-grain round rice, if possible we recommend the following varieties that are perfect to use: 

• Bomba
• Sendra (also known as Cendra)
• Calasparra

But if you cannot find any of these varieties, don’t worry; you can use any of the varieties used for Italian risottos, like Arborio or Carnaroli. These types of varieties are known to absorb a lot of the flavors while maintaining their shape well, so they are perfect for Paella or Arroz. Don’t worry about the rice becoming too creamy; that only happens if you stir it (which you’ll not). 

Avoid also Sushi rice because while it’s also short grain, it has a high percentage of starch, resulting in a sticky consistency. 

If you are not sure about what variety you have or are purchasing, don’t worry; any short-grain rice will do. 

What type of stock to use for our Arroz Caldoso recipe

Stock is also a key ingredient in this recipe. When it comes to the perfect stock for our version of Arroz Caldoso recipe we highly recommend using homemade fish stock that includes bones and heads of fish and seafood, maybe 1 tomato and 1 onion, olive oil and salt, but nothing else. If you don’t have any, you can always use water but keep in mind it will massively impact the flavor of the Arroz Caldoso.

In Spain is also possible to buy Fish and seafood stock in the grocery store; I’m not sure about it being possible in other countries, but if you can find Fish stock in the supermarket, simply make sure it does not contain any flavorings or ingredients outside of the mentioned. 

If you want to know how to make the perfect stock for any fish or seafood Paella or Arroces recipes, check out our homemade fish stock recipe. 

How much rice per person is for this Arroz Caldoso recipe? Rice/stock ratio for perfect results

It is commonly known to be 80-100 gr of rice per person (2.80 oz/3.52 oz). Usually, to cook rice for paella, you need 2 parts stock for every part rice, but for Arroz Caldoso you’ll need 3 parts stock to 1 part rice. 

How to Make the perfect Arroz Caldoso

EQUIPMENT NEEDED

To make Arroz Caldoso you’ll want the following equipment on hand: 

• Cutting board
• Knife
• Grater
• Measuring cups and spoons
• Big deep pan (Yup, no Paella pan needed for this recipe)
• Wooden Spatula. 
• A couple of plates/bowls

INGREDIENTS

• 400 gr/ 14 oz round grain rice (we are using Bomba rice)
• 1 lt 200 ml fish stock/5 cups ¾ cup fish stock
• 1 whole cuttlefish 
• 10 king prawns
• 300 gr/10 oz baby clams
• ½ red bell pepper
• 1 Italian green pepper
• 1 white onion 
• 2 garlic cloves
• 2 tablespoons Pimiento choricero meat paste / sweet paprika powder
• 1/2 tablespoon saffron threads
• 2 tomatoes
• 4 tablespoons olive oil
• 1 ½ teaspoons salt (or to taste)

STEP-BY-STEP INSTRUCTIONS

1 — The day before/3-4, hours before cooking the Arroz Caldoso, you want to leave the clams in a bowl in cold water with a couple of teaspoons of salt in the fridge, so they’ll open and release any sand. 

2 — If possible, make ahead of the fish stock you’ll use. (Day before- 1 hour in advance) check out our recipe here.

3 — Prep the vegetables used: 

• Cut the bell pepper in half and reserve the other half for a different recipe; remove the stem and seeds and cut into small pieces. 

• Cut the Italian green pepper in half, remove the stem and seeds, and cut into small pieces. 

• Peel the outer layer of the onion and cut it into small pieces. 

• Peel the garlic cloves and either grate/press or mince them. 

• Cut the tomatoes in half and grate the pulp. 

4 — Prep the cuttlefish and king prawns: 

• Clean the cuttlefish and cut it into bite-size pieces (I got mine cleaned by my local fishmonger) 

• Peel the king prawns if yours are not peeled beforehand. 

5 — Sofrito (Flavor base):

• In the pan, add a bit of olive oil, and on medium-high heat, cook the cuttlefish pieces with a little bit of salt until golden (around 2 minutes). Set aside. 

• In the same pan, add the onion and garlic and, if needed, a bit more olive oil and cook until golden, soft, and fragrant (around 5-7 minutes). 

• Add the red and green pepper to the pan and cook for additional 5-7 minutes on medium-high heat. 

• Add the pimiento choricero meat paste to the pan and give it a toss on high heat so it cooks a bit. 

• Add the grated tomatoes to the pan and mix well with everything. Cook for 5 minutes. 

6 — Add the cuttlefish back into the pan and add the fish stock. Bring to a boil. 

7 — Add the rice and saffron threads, mix everything well, and cook for 5 minutes. Once the rice is settled, do not mix again.

8 — Add the baby clams and cook for 4 more minutes. 

9 — Stop the heat and add the king prawns, submerging them a bit into the stock and rice. Cover and let sit for 1 minute. They’ll cook with the residual heat. 

10 — Serve and enjoy immediately. Que aproveche! (Enjoy your meal!)

NOTES AND FAQS

Still with doubts? Don’t worry; we spill all the tea about ingredients, cooking methods, storage, etc., in this section so you can reproduce this Arroz caldoso recipe like a local. 

Cooking method: 

• Pan: in the case of Arroz caldoso, it’s better to use a deep pan instead of a Paella pan. Paella pans are better for Paella or dry Arroz recipes since they allow a lot of room for the rice to spread into a thin layer and the stock to evaporate. In this case, since we want a soupy consistency, a deep pan is best.
• Rice needs 10 minutes in total to be perfectly cooked into aldente point (cooked but still with a bit of chew), so to achieve the best consistency, we highly recommend using a timer. If you prefer the rice to be a bit softer, you can cover the pan with a lid or a kitchen towel and let it rest for 1 or 2 more minutes. However, keep in mind that Arroz caldoso can easily overcook the rice since the grains will keep absorbing the stock and becoming softer, so be careful with it. 
• Once the rice is in the pan and it’s evenly spread, do not mix again. Mixing the rice will release its starch, resulting in a creamier and even mushier texture if you overmix it. 
• Rice should be added right before eating to ensure the perfect texture to it. 

• Adding the prawns at the end with the heat off will ensure they stay soft and tender instead of rubbery. Rest assured; they will cook. 
• Sofrito: Do not skip the sofrito step, it might look like a lot of steps, but it is crucial for achieving the best flavor results. Believe me; you’ll thank me later!

Storage: 

Arroz caldoso should be eaten right after being made since leftovers tend to absorb the remaining stock resulting in a mushier and overcooked consistency. However, if you don’t mind, you can store any leftovers in the fridge in sealed containers for up to 1 day. (Further than that it becomes a block!)

Ingredients: 

These are the notes on the specific ingredients used in this Arroz caldoso recipe and also the substitutions in case you cannot find or use any of them. 

Cutlefish, clams, and king prawns:

Of course, they should be the freshest possible, not frozen. Frozen cutlefish and prawns tend to get rubbery and hard. 

You can clean them at home if you have the skills (especially the cuttlefish) or ask your fishmonger to clean them for you. 

In case you don’t like them or cannot have them for an allergic reason, you can substitute them with the fish of choice with equally good results. 

We recommend using the following: red or yellow tuna, calamari, or monkfish, but you can always use the fish of choice or the one you have on hand. The rule of thumb is to use any meaty fish, that will not disintegrate while cooking and is flavorful. 

If adding any fish to it, make sure it has no bones and it’s cut into bite-size pieces. 

Vegetables:

Peppers: Traditionally Arroz Caldoso is made using only red pepper, but nowadays you can find a lot of recipes that also include green Italian peppers. Italian green pepper is tatype of slim and long green pepper that is not spicy but is quite aromatic and has a slightly peppery taste. If you cannot find them, you can use regular green bell pepper. Avoid using any yellow pepper, jalapeño, or any other spicy peppers. 

Onion: White onion, you can use regular white onion or sweet onion. We never used red onion in paellas or arroces. 

Garlic: it has to be present but as a member of the orchestra, not the main voice. Go easy with garlic and don’t add 45589147 cloves, a couple is more than enough. 

Tomatoes: Big, juicy, and ripe tomatoes are the way to go. Only freshly grated tomato is the way to go for the sofrito stage in any paella or arroz. 

Pimiento choricero meat paste: Pimiento choricero is a variety of red pepper that is typical from Spain (like Ñora /Nora peppers). Either Pimiento choricero or Ñora are both used dried and are a bit sweet, slightly bitter, and not spicy at all. Pimiento choricero also has a slightly smoky taste. Both are used as a flavor enhancer that amps up the final flavor of any dish where they are included. 

In Spain, it’s possible to buy it in small jars ready to use in all kinds of dishes, but outside of Spain, it might be a bit difficult to find. However, you can make your own by soaking some Pimiento choricero/Ñora pepper in warm water and then scraping the meat with a spoon. 

If you cannot find either Pimiento choricero meat, pimientos choriceros or Ñora peppers, you can substitute with sweet/smoked paprika powder, just be careful it doesn’t burn when added to the pan. 

Rice:

As mentioned above, rice is one of the main characters in the show, so choosing the right kind of rice can make or break the final dish. 

The best type of rice you can use is short-grain round rice, if possible for you to buy, we have the following varieties that are perfect to use: 

• Bomba
• Sendra (also known as Cendra)
• Calasparra

But if you cannot find any of these varieties, don’t worry, you can use any of the varieties used for Italian risottos like Arborio or Carnaroli. These types of rice varieties are known to absorb a lot of the flavors while maintaining well their shape, so they are perfect for Paella or Arroz. Don’t worry about the rice becoming too creamy, that only happens if you stir it!

Avoid like the pest using any long grain rice and wild rice or brown rice, they are lovely but do not belong in Paella or Arroces, period. Don’t even dare to mention parboiled rice!

Avoid also Sushi rice, because while it’s also short grain, it has a high percentage of starch, resulting in a sticky consistency. 

If you are not sure what variety you have or are purchasing, don’t worry, any short-grain rice will do. 

Fish stock:

Best if made homemade a couple of hours prior or the day before, but storebought fish stock can work well too, as long as it does not contain any flavoring other than fish or seafood (any Asian take, or any spice added would massively impact its flavor, however, bay leave it’s ok) 

If you want to make the perfect fish stock for this dish, check out our recipe here. 

If you cannot find any decent fish stock and don’t have the time to make it at home you can also do the Arroz caldoso with water, but we warned, it will not be the same. 

Olive oil: 

As in any Spanish recipe, Olive oil is a must. If possible add a decent one, like virgin or extra virgin, but if you don’t have any on hand any olive oil will do. Avoid using any other kind of oil, since it will impact massively the flavor of the final dish. 

Saffron:

Quite pricey but an absolute must-ingredient for any Paella or Arroz recipe. If you can, use saffron threads, however, saffron powder will work too (and it’s less expensive!). 

It is added for flavor and of course for color purposes, since Saffron is the spice that makes Paella or Arroz that lovely yellow color. 

Avoid using turmeric for this, it will massively impact the final flavor.