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Caldero Cocido

Caldero Cocido is a traditional Spanish fish stew featuring Red Mullet combined with aromatic vegetables and spices, creating a savory, comforting dish often enjoyed during festive occasions.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
60 min
Cost
Cost
Medium
Calories
650
Protein
35g
Sugar
5g
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Caldero Cocido

A Traditional Spanish Delight

The Caldero Cocido is a treasured traditional dish that hails from the fertile lands of Spain, particularly celebrated in the regions of Murcia and Valencia where the coastal breezes meet the agricultural heartland. This flavorful dish marries the rich influences of Spanish cuisine - the love for seafood, the use of potent spices, and the rustic techniques honed over generations. "Caldero" itself means cauldron, referencing the method of cooking, while "cocido" simply translates to "stew." Traditionally, this dish was a staple for fishermen, crafted with the catch of the day and whatever ingredients were on hand, simmered to perfection in a communal pot.

Ingredients

Preparation

Preparing the Ingredients

Begin by meticulously cleaning the red mullet, ensuring all scales are removed and the fish is neatly cut into manageable pieces. This will allow the flavors to seep through the fish into the broth, enriching the dish.

Prepare the short grain rice by rinsing it under cold water. This step will remove excess starch and prevent the rice from clumping together as it cooks.

In preparation for the sofrito, finely chop the onion and red bell pepper, and grate the tomatoes. Mince the garlic and set all the prepared vegetables aside.

Measure the saffron and paprika, ensuring they are ready for use.

Cooking the Sofrito

In a large cauldron or heavy-bottomed pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and soft.

Introduce the red bell pepper into the mix, cooking until it softens. Finally, add the grated tomatoes to create a thick, aromatic base known as sofrito.

Building the Stew

Add the pieces of red mullet to the sofrito, searing them slightly to lock in the flavors. Pour in the fish stock and bring the mixture to a gentle boil.

Season the stew with salt and black pepper, then add the key spices - saffron and paprika. These spices not only add a depth of flavor but also introduce a signature color to the dish.

Cooking the Rice

Once the broth is boiling, introduce the rinsed short grain rice into the pot. Stir it gently to ensure even distribution but avoid stirring it frequently, which can break the grains and result in a mushier texture.

Reduce the heat to a simmer and let the stew cook slowly, allowing the flavors to meld. This should take about 20 minutes; however, check the texture of the short grain rice periodically to avoid overcooking. Monitor the time with a cooking timer.

Final Touches

Once the rice is tender and has absorbed most of the stock, your dish is nearly complete. Garnish with freshly chopped parsley, which provides a fresh note that complements the rich, savory stew.

Enjoying Caldero Cocido

To serve Caldero Cocido, ladle portions into deep bowls, ensuring each serving contains an ample amount of both fish and rice. This dish pairs beautifully with a crisp white wine, such as a Spanish Albariño, which complements the richness of the stew.

For the full Spanish experience, enjoy this meal with rustic bread, dipping it into the broth to savor every last drop. The communal spirit of this dish shines through when shared with family and friends, reflecting the traditional gatherings along Spain's beautiful coastline where this dish has been cherished for generations.

Whether you're experiencing it for the first time or enjoying a beloved classic, Caldero Cocido offers a journey through culinary history, immersing you in the time-honored tastes of Spain.

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