Entree: Spain – Murcia – Caldero Murciano (Murcian fishermen's cauldron of rice cooked in a savory fish broth with local peppers and tomato)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- Fish stock (fumet):
  - 1 lb (450 g) mixed small fish or fish heads and bones (moralla) for stock
  - 6 cups (1.44 L) water
  - 1 bay leaf
  - 1 small onion, quartered, approx. 4 oz (115 g)
  - 1 carrot, halved, approx. 2 oz (60 g)
- Sofrito and rice:
  - 3 tbsp (45 ml) extra-virgin olive oil
  - 2 dried ñora peppers, seeded and soaked, or 2 tbsp (30 g) ñora paste
  - 4 garlic cloves, crushed, approx. 1.2 oz (35 g)
  - 1 medium ripe tomato, grated or finely chopped, approx. 6 oz (170 g)
  - 1 tsp (5 g) sweet paprika (preferably Spanish pimentón)
  - 2 cups (400 g) short-grain rice (Calasparra or Bomba)
  - Salt to taste, about 1 1/2 tsp (8 g)
  - Pinch saffron threads (optional), soaked in 2 tbsp (30 ml) warm stock
- Fish to finish:
  - 1 lb (450 g) firm white fish fillets (monkfish, hake, or similar), cut into 1–2 inch (2.5–5 cm) chunks
- To serve:
  - Allioli or garlic mayonnaise
  - Lemon wedges

Instructions

1. Make the fumet: place the small fish, water, bay leaf, onion, and carrot in a pot. Bring to a simmer, skimming foam, and cook gently 20–25 minutes. Strain and reserve 6 cups (1.44 L) of clear stock; keep hot.
2. Prepare ñora paste (if using whole ñoras): remove stems and seeds from soaked ñoras, scrape the flesh into a bowl and purée into a paste with a little stock or olive oil.
3. Build the sofrito: in a wide, heavy-bottomed pot (a caldero or large skillet), heat olive oil over medium heat. Add crushed garlic briefly until fragrant (do not burn). Stir in grated tomato, ñora paste (or rehydrated peppers finely chopped), and paprika. Cook until the tomato reduces and the flavors concentrate, about 8–10 minutes.
4. Toast the rice: add the rice to the sofrito and stir to coat grains for 1–2 minutes to toast slightly. Season with salt and add the saffron with its soaking liquid if using.
5. Cook the rice: pour in 5 1/2 cups (1.32 L) of the hot fish stock (reserve the rest). Bring to a vigorous simmer, then lower heat to maintain a steady simmer. Cook uncovered for about 12–14 minutes, stirring only once at the beginning to distribute rice, until the rice is nearly tender but still with a little bite.
6. Add the fish: gently nestle the chunks of firm fish into the rice, pour a little more reserved hot stock if needed to cover, and simmer another 6–8 minutes until the fish is cooked and rice is tender. Adjust salt.
7. Rest and serve: remove from heat and let rest 5 minutes. Serve the caldero hot from the pot with allioli and lemon wedges on the side so diners can add to taste.