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Recipe · 3 min read

Arroz Caldoso de Langostinos de Vinaròs

Arròs Caldós de Llagostins de Vinaròs

Caldoso · brothy Cooked in Cassola Castelló

01Geographic & Texture Profile

  • Primary Geographic Zone: El Baix Maestrat, mainly Vinaròs and neighbouring Benicarló.
  • Liquid & Texture Profile: Caldoso (soupy). Vinaròs restaurants also serve it seco and meloso during the Festa del Llagostí.
  • Traditional Cooking Vessel & Fuel: A deep clay cassola or wide pot over gas.

02Historical & Cultural Context

The Llagostí de Vinaròs (Penaeus kerathurus, the striped prawn) is caught on the sandy, Ebro-fed bottoms off Vinaròs. It is prized for its sweet, firm flesh, and the town celebrates it every year with the Festa del Llagostí, a festival of tastings, cooking contests and restaurant menus. Rice with Vinaròs prawns appears on every festival menu in seco, meloso and caldoso form. The caldoso version is the most homely and the best showcase for the prawn's flavour, because the broth carries everything the heads release.

Culinary science: most of a prawn's flavour is in the head (hepatopancreas fat and enzymes). For a caldoso, the heads are pressed in the hot oil to release their coral, which colours and flavours the base. The tails go in at the very end, for 2–3 minutes only, so they don't turn rubbery.

03Local Town-by-Town Variations

  • The Vinaròs Caldoso Style: Prawn-head base. Garlic + tomato + ñora or pimentón. Fumet. Tails in at the end. Sometimes clams or galeres.
  • The Vinaròs Seco Style: The same base, cooked in a paella with the tails laid on top. Allioli.
  • The Benicarló Style: Prawns + alcachofa (in season).
  • The Ebro Delta (La Ràpita) echo: The Diada del Llagostí in La Ràpita has a similar rice with cansalada (pork belly) in the base, a mar i muntanya touch.

04The Master Recipe (4-Person Batch Blueprint)

Variant represented: Vinaròs caldoso.

The Flavor Base (El Fondo)

Ingredient Quantity
Langostinos de Vinaròs 16 (≈ 600 g)
Rockfish fumet 2 L
Olive oil 80 ml
Onion (common in Castellón caldosos), finely chopped 1 small
Garlic 3 cloves
Ripe tomato, grated 150 g
Ñora (or 3 g pimentón dulce) 1
Saffron 0.2 g
Parsley 1 tbsp

Extraction: Peel the prawn tails, keeping the heads. Fry the heads in the oil, pressing them with the back of a spoon (3 min), then remove them. Fry the ñora (10 s) and remove it. Sweat the onion (8 min) and garlic (1 min), then add the tomato (5 min). Pound the ñora, parsley and 2 of the fried heads to a paste and add it. Add the fumet and the remaining heads, simmer 10 min, then remove the heads (or blend and strain them back in for a stronger broth).

Assembly Ratios

Element Quantity
Short-grain rice 280–300 g
Broth ≈ 1.8–2 L (≈ 6:1, caldoso)
Prawn tails 16

Step-by-Step Cooking Blueprint

  1. Preparation: Peel the prawns and have the fumet hot.
  2. Fondo: As above.
  3. Rice: Add the rice to the boiling broth with the saffron.
  4. Fire: Steady simmer for 15–16 min, stirring now and then.
  5. Finish: Add the prawn tails at min 14 and cook 2–3 min. Serve immediately, with no rest, because caldosos thicken as they stand.

Shellfish caldosos & melosos: Lobster, prawns, mantis shrimp and clams, usually soupy or creamy.