Japanese Chicken Katsu Curry
Craving authentic Japanese Chicken Katsu Curry? Learn to make this comforting classic at home with my step-by-step recipe. Perfect for any meal!
GET THE RECIPE
Servings: 4 to 6
Prep: 20 mins
Cook: 35 to 40 mins
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I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.
SEE ALL MY RECIPES I’m delighted to share with you one of my absolute favourite comforting dishes, a Spanish classic with a twist that I’ve come to adore: Arroz Caldoso de Pescado. This dish, at its heart, is a testament to the Spanish love affair with rice, elevated by the bounties of the sea. While Spain is globally renowned for its paella, a drier, more open-pan rice dish, the culinary landscape also embraces a spectrum of other rice preparations, each with its own charm.
Among these, the “arroces caldosos” or “soupy rices” hold a special place. Unlike paella, which aims for distinct, al dente grains, arroz caldoso is characterized by its luscious, brothy consistency, much like a rich stew. The rice absorbs the flavourful liquid, becoming tender and succulent, mingling with the other ingredients in a truly harmonious way.
Arroz Caldoso de Pescado is most commonly found in the coastal regions of Spain, where fresh seafood is a way of life. I am particularly captivated by how simple, high-quality ingredients can be transformed into something so profoundly satisfying. The traditional versions often feature a robust fish stock, local white fish, and sometimes shellfish, all simmered together to create a deeply flavoured, heartwarming meal. The base typically involves a sofrito – a slow-cooked aromatic mixture of onion, garlic, and bell pepper, often with tomato, which forms the flavour foundation of countless Spanish dishes.
My Take On Arroz Caldoso de Pescado
What makes my version of Arroz Caldoso de Pescado unique, and perhaps a delightful departure for some, is the incorporation of a hint of pesto paste. While pesto is quintessentially Italian, I find that its bright, herbaceous notes and savoury depth beautifully complement the natural sweetness of the seafood and the richness of the fish broth. It’s a fusion that adds an unexpected layer of complexity without overpowering the traditional Spanish essence.
This dish is not just a meal; it’s an experience – a warm embrace on a chilly evening, a celebration of fresh flavours, and a testament to how culinary traditions can evolve with a touch of personal flair. I invite you to try my Arroz Caldoso de Pescado and savour every spoonful.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 cup crushed tomatoes (from a can) or 2 medium ripe tomatoes, grated
- 1 teaspoon sweet smoked paprika
- Pinch of saffron threads (about 1/4 teaspoon), steeped in 2 tablespoons warm water
- 1 ½ cups short-grain Spanish rice (Bomba or Calasparra preferred, or Arborio)
- 6 cups good quality fish broth or stock
- 1 pound firm white fish fillets (such as cod, hake, or monkfish), cut into 1 ½ -inch pieces
- 500 gms large shrimp, peeled and deveined
- 2-3 tablespoons prepared pesto paste
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Suggested Equipment
- Large, heavy-bottomed pot or Dutch oven (at least 5-6 quart capacity)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or heat-resistant spatula
- Ladle
Instructions
- Prepare the Sofrito: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Sauté gently for 8-10 minutes, or until the vegetables are softened and translucent, stirring occasionally.
- Add Aromatics and Tomato: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Add the crushed tomatoes and smoked paprika. Cook, stirring frequently, for 5-7 minutes, allowing the tomato to thicken and deepen in colour. This is the heart of your Arroz Caldoso de Pescado’s flavour.
- Toast the Rice: Stir in the short-grain rice, ensuring each grain is coated with the sofrito mixture. Cook for 2-3 minutes, stirring constantly, to lightly toast the rice.
- Add Broth and Simmer: Pour in the fish broth and the steeped saffron threads (including the water). Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and simmer for 15 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
- Incorporate Fish and Shrimp: After 15 minutes, add the pieces of firm white fish to the pot. Gently push them into the simmering rice. Continue to cook for another 5-7 minutes, or until the fish starts to flake easily. Then, add the peeled and deveined shrimp. Cook for an additional 3-5 minutes, or until the shrimp turn pink and opaque.
- Finish with Pesto and Season: Remove the pot from the heat. Stir in the pesto paste until well combined. Season the Arroz Caldoso de Pescado with salt and freshly ground black pepper to taste. Remember that fish broth can be salty, so taste before adding too much.
- Rest and Serve: Cover the pot completely and let the Arroz Caldoso de Pescado rest for 5 minutes off the heat. This allows the flavours to meld and the rice to absorb any remaining liquid. Ladle the hot Arroz Caldoso de Pescado into bowls, garnish generously with fresh chopped parsley, and serve immediately.
Notes
- Quality of Ingredients: The success of this Arroz Caldoso de Pescado hinges on the quality of your ingredients, especially the fish broth and fresh seafood. If possible, use homemade fish stock or a high-quality store-bought option.
- Rice Variety: While Bomba rice is traditional for Spanish rice dishes due to its ability to absorb a lot of liquid without becoming mushy, Arborio or even a medium-grain rice can be used. Adjust cooking times slightly as needed.
- Seafood Alternatives: Feel free to customize the seafood. Mussels, clams, or even scallops can be excellent additions. Add them at similar times as the shrimp, ensuring they open (for shellfish) or cook through without becoming rubbery.
- Can’t Get Shrimp?: Substitute prawns instead
- Pesto Paste: If you prefer to make your own pesto, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/2 cup olive oil, 1/4 cup pine nuts, and 2 cloves garlic in a food processor until smooth. You can also omit the pesto entirely if you prefer a more traditional flavour profile.
- Consistency: Arroz Caldoso means “soupy rice.” If you prefer a looser consistency, you can add an additional ½ cup of warm fish broth during the resting period or just before serving. If it’s too soupy, let it simmer uncovered for a few more minutes, stirring often.
- Spiciness: For a touch of heat, you can add a pinch of red pepper flakes along with the smoked paprika.
- Storage: Leftover Arroz Caldoso de Pescado can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of extra broth or water if it has thickened too much. The rice will continue to absorb liquid, so the consistency will be thicker upon reheating.
Nutrition
Estimated per serving:
This nutrition summary is an estimate and can vary significantly based on the exact ingredients used, portion sizes, and preparation methods.
- Calories: 450-550 kcal
- Protein: 35-45g
- Carbohydrates: 45-55g (Dietary Fibre: 3-5g, Sugars: 4-6g)
- Fats: 15-20g (Saturated Fat: 3-5g, Monounsaturated Fat: 8-12g, Polyunsaturated Fat: 2-4g)
- Cholesterol: 100-150mg
- Sodium: 600-900mg (may vary widely based on broth and salt added)
- Vitamins & Minerals: Rich in Vitamin C (from bell pepper, tomatoes), Vitamin B12 (from fish/shrimp), Niacin, Phosphorus, Selenium, and Potassium. Contains healthy Omega-3 fatty acids from fish.
Have You Tried This Recipe?
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