Skip to content
Home » News » Soupy seafood rice. Step-by-step recipe with tips to make it perfect

Soupy seafood rice. Step-by-step recipe with tips to make it perfect

Soupy seafood rice. Step-by-step recipe with tips to make it perfect

people icon For 4 euro icon € 5.5 /pers. calories icon 280 kcal/100g


  • 180g. SOS special brothy and melty rice
  • 1 kg. of mussels
  • 200g. of clams
  • 200g. squid (weighed and cleaned)
  • 12 large prawns
  • 1 green Italian pepper
  • 150g. tomato sauce or tomato sauce
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt (to the taste of each house)

Brothy rice is a type of rice preparation . The difference with others is in the amount of liquid that is added to the cooking. The amount is considerably greater in soupy rice than in dry rice like paella .

So much so that the final result must be wet so that we can enjoy it with a spoon if we want. The amount of broth in the final result of the recipe will lead us to classify it as brothy or honeyed , with more or less degree of broth at the end of the dish.

Today I wanted to bring you a first-class recipe, a soupy seafood rice worthy of the best of moments and company. I already surprised you with rice with lobster or creamy seafood rice a few months ago and with this one, a little more economical, I want to close this type of preparation. As with all the rice dishes we have made for the blog, part of the secret to success is a quality broth .

In this recipe we will use the broth resulting from cooking the mussels , which we will then add, and the broth from the cooking of the skins and heads of the prawns that we will have previously sautéed. By combining both broths, we will obtain an enriched, tasty and natural liquid contribution for our seafood broth rice.

Another important point to keep in mind to get quality soupy rice is the sofrito . A well-cooked sauce, even if it is simply onion, garlic and pepper, will be an important part of the substance of this dish. It is very important that the vegetables are well poached, only then will they add all the goodness to the dish.

Lastly, but equally important with the rest of the points, is the quality of the rice . Choosing the right type of rice for this preparation can make the difference between a good soupy rice and a spectacular one. Here we have trusted the quality of the SOS rice, special brothy rice , which never fails us in this type of dish. Another important fact, we must serve this rice hot, immediately.

Preparation of seafood broth rice

  1. The first thing we will do is soak the clams in abundantly salted water. We will leave them in the water for about 3-4 hours. During this time they will expel the impurities and remains of sand from inside.
  2. We put a saucepan with 1 inch of water on the fire. Add the mussels and cover. From the moment the water starts to boil, the mussels will be ready in 3-4 minutes, just enough for the shells to open.
  3. We remove the pot from the heat, drain and strain the cooking water and set it aside. This broth from cooking the mussels will be part of the rice cooking broth. When the mussels have cooled, remove the meat and set it aside.
  4. We clean the prawns by removing the head and tail skins. With the tip of a knife we ​​make a small incision along the loin to remove the viscera. We reserve the lines.
  5. In a saucepan we heat a splash of olive oil. Add the prawn heads and skins and brown them for a few minutes, crushing them, to extract all their juice.
  6. We cover with plenty of water and cook for 20 minutes. After this time, we strain the resulting broth and reserve it to use in cooking the rice.
  7. In a saucepan we heat a splash of olive oil. When the oil is hot, add the diced green pepper and the minced garlic cloves. When the vegetables are soft, add the tomato sauce and cook for 5 more minutes, integrating. We remove from the heat and reserve.
  8. We cut the squid into wide strips and sauté them with a splash of olive oil. We cook for 3 or 4 minutes and add the tomato and pepper sauce that we have reserved.

Preparation and cooking of rice. Final presentation of the seafood broth rice

  1. We add the special brothy and melty SOS rice and brown it with the sauce for 2 minutes.
  2. We cover with the mussel and prawn broth considering that we are going to need 5 parts of broth for each part of rice. This will be more or less 1 liter of broth. I have added 500 ml. of prawn broth and another 500 ml. of mussel broth.
  3. Cook the rice over medium heat for 11 minutes from the moment the broth begins to boil. We taste the broth to check the salt level and add a pinch if necessary. Add the clams and prawn tails to the casserole. We continue cooking for 4 more minutes.
  4. Finally we add the mussels meat, integrate for 1 minute, turn off the heat and serve immediately.

I assure you that one day if you do it you will repeat the recipe again, because it is simply delicious. And above all, serve it with a good, very cold Galician white wine.

You can see all the step-by-step photos of the seafood broth rice recipe   in this album. Don’t miss any details and it will turn out perfect.

Leave a Reply

Your email address will not be published. Required fields are marked *