dinner · dairy-free · gluten-free
Arroz caldoso with shrimp
Spain's soupy cousin of paella: short-grain rice simmered in a rich sofrito-seafood broth with shrimp.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Sear shrimp in oil; remove. Use shells to quickly make stock.
-
2
Cook onion and pepper, add garlic, tomato and paprika until jammy.
-
3
Add wine, then rice, and stir.
-
4
Add hot stock and saffron; simmer 16–18 minutes, stirring occasionally, until loose and soupy.
-
5
Return shrimp for 1 minute, until opaque; finish with parsley and lemon.
