Soupy Seafood Rice (Arroz Caldoso de Marisco)
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Ingredients
- 250 g paella rice
- 250 g raw king prawns, peeled
- 300 g fresh clams, scrubbed
- 2 ripe tomatoes, finely chopped
- 1 saffron threads
- 1200 ml fish stock
- 3 garlic cloves
- 2 tbsp olive oil
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 376 kcal
- Protein
- 21 g
- Carbohydrate
- 53.2 g
- of which sugars
- 1.7 g
- Fat
- 8.4 g
- of which saturates
- 1.3 g
- Fibre
- 1.6 g
- Salt
- 3.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the garlic for a minute, then add the chopped tomatoes and saffron and cook for 3 minutes.
- 2
Stir in the rice, then pour in the hot fish stock. Season and bring to the boil.
- 3
Simmer for 12 minutes, stirring occasionally so the rice stays soupy rather than dry.
- 4
Add the clams and simmer for 3 minutes, then add the prawns and cook for a further 3 minutes until the clams have opened and the prawns are pink. Discard any clams that stay shut.
- 5
Ladle into bowls while still brothy and scatter with parsley to serve.
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