Spanish Caldoso (Soup Risotto)

Paella is the most famous Spanish dish but caldoso is also a popular rice dish.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4

Ingredients

Rice 1 cup
Onion, garlic, carrot 1 each
King prawns 4
Squid 1
Clams 20
Fish stock cube 1
Hot water 500ml
Tinned tomatoes (chopped) 1
White wine 1/2 cup

Method

1
Finely chop the onion and carrot and fry with a bit of olive oil. You can add 100g bacon if you like.
2
Remove when softened. Fry the chopped garlic and when you start to get the aroma, add the prawns. Remove when the shells become red.
3
Fry the rice in the same frying pan until half translucent. Allow the rice to absorb the oils in the pan.
4
Add the 500ml fish stock, tomatoes and cooked vegetables. Cook on high heat. After 5 minutes, add the prawns, then 2 minutes later, the clams and white wine.
5
After 3 minutes when the clams have opened, turn the heat off. Add the sliced squid and allow to cook on residual heat. Add green peas if you like.

Tips & Note

The general timing idea is 10 minutes for rice, 5-7 minutes for prawns, 3 minutes for clams and residual heat only for the squid, but you will need to adjust depending on your equipment and the ingredients. You could use chicken, beans or vegetables instead of seafood.

Spanish Caldoso (Soup Risotto)

Paella is the most famous Spanish dish but caldoso is also a popular rice dish.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Ingredients

Rice 1 cup
Onion, garlic, carrot 1 each
King prawns 4
Squid 1
Clams 20
Fish stock cube 1
Hot water 500ml
Tinned tomatoes (chopped) 1
White wine 1/2 cup

Spanish Caldoso (Soup Risotto)

Recipe ID :1050 Posted on 29 AUG 2015

Serves 4

views 5,094
printed 174

saved 2

Paella is the most famous Spanish dish but caldoso is also a popular rice dish.

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Ingredients

Print Ingredients Email Ingredients
1 cup
1 each
4
1
20
1
500ml
1
1/2 cup

Method

1
Finely chop the onion and carrot and fry with a bit of olive oil. You can add 100g bacon if you like.
2
Remove when softened. Fry the chopped garlic and when you start to get the aroma, add the prawns. Remove when the shells become red.
3
Fry the rice in the same frying pan until half translucent. Allow the rice to absorb the oils in the pan.
4
Add the 500ml fish stock, tomatoes and cooked vegetables. Cook on high heat. After 5 minutes, add the prawns, then 2 minutes later, the clams and white wine.
5
After 3 minutes when the clams have opened, turn the heat off. Add the sliced squid and allow to cook on residual heat. Add green peas if you like.

Tips & Note

The general timing idea is 10 minutes for rice, 5-7 minutes for prawns, 3 minutes for clams and residual heat only for the squid, but you will need to adjust depending on your equipment and the ingredients. You could use chicken, beans or vegetables instead of seafood.

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