Arroz Caldero is a traditional dish of Murcian cuisine characterized by its intense fish flavor. To achieve this, a good fish broth is made with the bones or the whitebait sold in the fishmongers, which comprises several small fish that are only used to make a good broth, and a good fried sauce colored by the ñoras and the tomato.
This dish was prepared by anglers using a large cauldron, hence the name cauldron rice. Traditionally, it is accompanied by the fish separately, just as we have done. If you want to discover step by step, stay at DoramasMp4 and learn with us how to make Murcian rice stew.
Take a pan, add a splash of oil and seal the fish over high heat. You can do it in fillets without bones or in slices. When the fish is ready, take it out and reserve it.
In the same saucepan, add the ñoras and the garlic and cook over medium heat until the garlic begins to color, but be careful not to burn it because this would spoil the sauce. Next, add the tomato and let it cook together for about 10 minutes.
On the other hand, prepare the fish broth to flavor the Caldero Rice. To do it, put the whitebait or bones in a saucepan, cover with water, about a liter and a half or 2 liters, and add a little salt—Cook over medium heat.
Once the sofrito is ready, blend it all with the electric mixer. When the broth is halfway through cooking, after about 10 minutes, add the crushed sofrito and let it all cook for about 10-15 minutes. Then, strain the broth and reserve it to continue with the recipe for Rice in the cauldron.
Pour the broth into the pan or paella where you will prepare the Rice. You will need about a liter and a half, so if you have any leftovers, you can save them if you need to add more. The arrow caldero is a bit sweeter, so you may need to use a little more broth later.
Add the rice and the saffron threads. Let it cook for 10 minutes and test to see if it is necessary to rectify with salt. Let it be done. In total, this Rice usually needs between 18 and 20 minutes of cooking, although the total time can vary depending on the type of Rice used and the degree of doneness that you like.
When you have about 5 minutes left for the Rice to be ready, add the fish on top to finish cooking. When the Rice in the Murcian cauldron is prepared, please turn off the heat and let it rest for 5 minutes.
Once the Murcian cauldron is ready, you can accompany it with a little aioli. To make it homemade, do not miss our recipe:
The truth is that the recipe for the Murcian rice cauldron is already quite complete since it is made up of Rice and fish. However, we can always prepare a salad as a starter or make a homemade dessert.
If you like this recipe, then I would suggest that you should try this recipe too: Best Rice with pork recipe
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