Product story

Arroz caldúo

A spoonable rice that welcomes sea, land or both into the same pot

Rice served in plentiful broth, whether combining meat and seafood, rabbit and snails, or an entirely marine preparation. Rather than one fixed formula, it is an Almería way of bringing rice to the table.

Brothy rice Province of Almería · a repertoire of spoonable rice dishes

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Here the broth does not evaporate: it surrounds the grain and turns rice into a spoon dish.

History and origin

A spoonable rice that welcomes sea, land or both into the same pot

Arroz caldúo is recognised by what remains around the grain: a flavoursome broth, plentiful enough to eat with a spoon. It may be mixed, bringing land and sea together, combine rabbit and snails, or be built entirely around fish and seafood.

The name does not point to one fixed recipe or one particular town. It is a form found across the province’s rice repertoire, distinguished from dry rice dishes by its texture and the way it reaches the table. The company in the pot changes, but the balance between grain and broth remains.

When to taste it

It may be served year-round in seafood, mixed or game versions. Cooler days particularly suit its brothy texture and piping-hot service.

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Where to find it

Traditional eating houses across Almería province
Coastal restaurants for seafood versions
Inland mesones for rice with rabbit and snails

Ways to enjoy it

A dry white with fish-based rice
A young red with rabbit and snails
Light starters to leave room for broth and rice