Photo: Cala
Soupy rice with sea bass and clams (Arroz caldoso con lubina y almejas)
22 ingredients
1 hr + 30 min
Serves 4
openrecipes
‘Soupy rice’ is a traditional Spanish dish that combines a seafood and chorizo broth with Spanish rice.
Estimated Nutrition (whole recipe, rough)
820
Calories
66g
Protein
19g
Fat
96g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Shrimp | 100g cooked | 99 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 anchovies
- good handful mixed herbs, such as flatleaf parsleytarragonchervil
- 1 tbsp drained capers
- 1 garlic
- good splash olive oil
- and freshly ground saltblack pepper
- 3 tbsp olive oil
- 1 banana shallot
- 1 large garlic
- 175g/6oz chorizo
- 175g/6oz mixed wild mushrooms
- 280g/10oz calasparra rice
- 200ml/7fl oz Spanish dry white wine
- 2 large plum tomatoes
- about 850ml/1½ pints fresh chicken stock
- good pinch saffron
- 4 line-caught sea bass
- olive oil
- 200ml/7floz dry white wine
- 450g/1lb fresh clams
- squeeze fresh lemon juice
- 2 tsp sherry vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes