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Arroz caldoso con gambas is the brothy, comforting Spanish cousin of paella - a wetter, more generously sauced rice preparation where the grains swim in a fragrant, saffron-golden broth rather than absorbing it dry as in paella. This humbler, more rustic style of Spanish rice cooking is beloved along the Mediterranean coast, particularly in the Levante, where it is often made with whatever seafood is freshest. Unlike paella, arroz caldoso is served immediately from the pot with a generous ratio of broth to rice, making it somewhere between a thick soup and a rice dish. The key flavors are saffron, smoked paprika, and the richness of the prawn-infused broth. Served in deep plates or shallow bowls, it is a deeply warming and satisfying meal.
Prep
15 min
Cook
35 min
Total
50 min
Servings
4 srv
Difficulty
Medium
Calories
390 kcal
For 4 serving(s)
Per serving
Peel the prawns and set aside. If time allows, make a quick prawn shell broth by sautéing the shells in oil, covering with water, simmering 15 minutes, and straining.
Heat the olive oil in a medium pot over medium heat. Sauté the finely diced onion, garlic, and red bell pepper until soft, about 8 minutes.
Add the grated tomato and smoked paprika. Cook for 2 minutes to form the sofrito.
Pour in the broth and add the saffron. Bring to a vigorous boil. Season with salt.
Add the rice and stir to distribute evenly. Cook over medium-high heat for 12-14 minutes, stirring occasionally (unlike paella, this style is stirred), adding the prawns in the last 4 minutes.
The finished arroz caldoso should have a generous amount of broth remaining - it should flow when the pan is tilted. Serve immediately in deep bowls.
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