Arroz caldoso
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Arroz caldoso is a dish which originated in Spain. It literally means "brothy rice" and consists of broth (stock) and rice with diverse flavourings and extra ingredients.[1][2] The recipe is quite varied depending in which region of the Iberian Peninsula it is prepared. Variations of this dish range from a recipe quite similar to Italian risotto, to a rice soup, to a dish that could be mistaken for paella.
Base components
[edit]Caldoso always contains broth of any meat, some garlic and/or onions and short grain rice.[3][4] Many recipes call for caramelised onions and in some recipes a small quantity of lentils are thrown in to help thicken the caldoso and add flavour.
Caldoso with sea food
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This version calls for the addition of smoked paprika (pimenton) and one's choice of sea food (usually mussels,[5] shrimp[3] or clams[1][6]) and extra water, which leaves it in a semi-liquid state. When served, the sea food is presented on top of the rice.
Caldoso with meat
[edit]Cubes of meat are added to the caldoso as well as extra liquid (water or sherry) as well as smoked paprika or a spice of ones choice. It is served quite liquid.
See also
[edit]References
[edit]- ^ a b Newton, James. Spanish Cookbook - 'Espana Cuisine'. Springwood emedia. ISBN 9781476483986.
- ^ Doss, Suresh (2018-03-01). "'Dirty rice' at Spanish food hall a taste of the ocean with every spoonful". CBC. Retrieved 2019-08-10.
- ^ a b Stein, Rick (2011-10-31). Rick Stein's Spain: 140 new recipes inspired by my journey off the beaten track. Random House. ISBN 9781409074618.
- ^ Garcia, Emma (2019-07-08). "Arroz caldoso, meloso o seco: cómo conseguir el arroz perfecto en cada ocasión". 20minutos.es - Últimas Noticias (in Spanish). Retrieved 2019-08-10.
- ^ "Arroz caldoso con marisco traditional from spain". Lobby Market. 2023-04-15. Retrieved 2023-08-06.
- ^ "Receta de Arroz caldoso con almejas • Gurmé". Gurmé (in European Spanish). Retrieved 2019-08-10.