Soupy Seafood Rice

The soupy version of Málaga rice is the result of it being a seafaring city, characterised by its variety. Shellfish and fish make up a stew that tempts even those not so fond of rice, is the delight of rice lovers in all its varieties, and seduces the public in general.

SOUPY SEAFOOD RICE, A RICE DISH WITH A PERSONALITY OF ITS OWN

The soupy version of Málaga rice is the result of it being a seafaring city, characterised by its variety. Shellfish and fish make up a stew that tempts even those not so fond of rice –precisely thanks to its seafood broth-, is the delight of rice lovers in all its varieties, and seduces the public in general. In fact, it is a “must have” of Málaga gastronomy, especially for those visiting us in autumn and winter. A soupy rice stew is just what you need when the temperature drops.

Soupy rice, as well as creamy or black rice dishes, are ever-present on the menus of our leading local restaurants, made using exquisite raw material, ranging from lobster to red shrimps, prawns, clams, cuttlefish…

Recipe

Ingredients

  • Rice
  • Málaga clams
  • Monkfish tail
  • Red shrimps
  • Tomatoes
  • Peppers
  • Artichokes
  • Garlic
  • Bay leaf
  • Sweet paprika
  • Saffron
  • Extra virgin olive oil
  • Fish broth
  • Salt

Directions

Make the sauce with the garlic, tomatoes and peppers. Add the artichokes and fish, except for the shrimps. Add the fish broth and rice, as well as the saffron and spices. Leave to simmer for about 20 minutes. Finally, a few minutes before taking off the heat, add the peeled shrimps.