Seafood Rice Broth

Seafood Rice Broth

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30 m
Calories: 350
4 people

Would you eat a seafood rice broth? It's a dish that allows you to use all kinds of seafood, shellfish, and even cuttlefish, squid and fish. You can make it with homemade fish broth or using ready-made broth, even easier! If you like rice recipes, on this website we tell you a delicious one.

There are seafood and fish rice dishes like the 'caldero', traditional in the Valencian Community, Murcia, and Catalonia, which were created with remains of catches that the fishermen could not take advantage of for sale. They had rock fish with which they made the broth, prawns, mussels and other seafood, and with all this and the rice in a large pot, they cooked delicious recipes with intense flavor. The 'caldero' was very productive as they added a little more fish, water, and rice and the whole crew could eat.

Ingredients for Seafood Rice Broth for 4 people

  • Round grain rice - 250 g
  • Green pepper - 1 unit
  • Red pepper - 1 unit
  • Tomato -2 units
  • Garlic cloves - 6 units
  • Mussels - 8 units
  • Rice prawn -200 g
  • Raw shrimp - 200 g
  • White wine - 125 ml
  • Colorant or ground saffron - ¼ teaspoon
  • Paprika - ½ teaspoon
  • Fish broth - 1 liter
  • Laurel - 2 leaves

How to make the recipe Seafood Rice Broth

  1. Let's start by cleaning the mussels. In a container, add a teaspoon of salt and two liters of water. Let them rest for an hour. Then with a spatula, clean the shells and remove the beards. place them in a colander and pass them under the tap. Drain them and you have them clean.
  2. Peel the prawns and shrimps, reserve the shells, remove the thin black line from the raw shrimp intestine. Put the shells of the shrimps and prawns in a pan with a little oil and sauté, with a spoon we crush a little to let go of the flavor. Then add this sauté to a blender glass along with a glass of water. Crush and pass the content through a strainer. It will have an intense seafood flavor.
  3. In a pot add the mussels and the white wine. Cook for a minute, and add the fish broth. You will see that the mussels open, those that do not do it you remove them. Strain the broth to avoid having some sand. Then you re-introduce it into the pot.
  4. In another pan add oil and sauté the garlic, peppers, and tomato for two or three minutes. Now add this sauté to the pot where we have the mussels, along with the broth of crushing the prawn and shrimp skins, plus the peeled prawns and shrimps, the laurel, and the paprika. Sauté these ingredients for two minutes.
  5. We will have the rice on a plate, put the saffron or coloring on the rice, after two minutes we add it to the pot and let it sauté for a minute. Then is when we will add the broth always four times more broth than rice for the broth. In this case 1 liter since we use 250 g of rice
  6. Let the rice cook for 15 minutes, turn off the heat and let it rest for 5 minutes before serving.

Notes and Tips

You can add clams, cuttlefish, squid or other ingredients of your choice to this rice in step number 4, this way you can vary the flavor. Did you like the recipe?

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