The rice In Spain they are a fundamental part of its rich and varied gastronomy, standing out for their versatility and their ability to adapt to the various regions and culinary traditions of the country. The use of different types of rice, such as bomb, senia and basmati, along with the incorporation of fresh and quality ingredients, makes it a symbol of celebration, coexistence and in the protagonist of numerous meetings family and festivities.
Murcian caldero is a recipe that originated on the coast and reflects the connection of Murcian culture with the sea and its rural environment. Historically, it was prepared aboard fishing boats, where fishermen cooked the fresh fish in large cauldrons, using available ingredients. Over time, the cauldron has evolved and has become a culinary gem in several restaurants in the region.
One of the key elements of this dish is the smell, an aromatic broth made from the bones and remains of the fish, which gives it a deep and authentic flavor. This broth is mixed with the rice, which absorbs all the flavorsresulting in a delicious and comforting dish, ideal to share with family or friends.
In addition to being a symbol of Murcian cuisine, it also stands out for its versatility. Although different types of fish and shellfish can be used, it is common to include a mix of sea bass, sea bream and rooster, which provides a variety of flavors and textures. Accompanied by aioli and bread, Below we present a classic recipe to prepare this delicious dish at home.
Ingredients of the Murcian cauldron
- 500 g of short grain rice.
- 1 kg of fish (sea bass and sea bream).
- 300 gr of cuttlefish.
- 300 gr of clams.
- 1 red pepper.
- 1 onion.
- 4 cloves of garlic.
- 1 ripe tomato.
- 1 bay leaf
- 1 liter of fish broth (or water).
- 1/2 teaspoon sweet paprika.
- Fresh parsley (optional, to decorate).
- Alioli.
- Extra virgin olive oil.
- Salt to taste.
Preparation of the Murcian cauldron
- We prepare the broth in a pot, heat a spoonful of olive oil and We fry the bones and remains of the fish along with the bay leaf, onion and chopped garlic. We add the cut tomato and the red pepper. We cook over medium heat for a few minutes. Then, we add the fish broth and let it boil for 30 minutes. We strain the broth and reserve.
- We cook the fish in a paella pan or large frying pan, Heat a little olive oil and add the cuttlefish cut into pieces. Sauté until golden. Afterwards, we add the chopped fish and reserve some fillets to decorate, at the end, with the clams and paprika. We cook for a few minutes so that the flavors mix.
- We add the rice to the paella pan and We mix well with the fish and seafood. Next, we pour the hot broth with twice the amount of liquid as rice, and season with salt to taste. Cook over medium heat for about 20 minutes, or until the rice is done. If necessary, add more broth or water. At the end, we decorate with the fish fillets that we saved and let them rest for a couple of minutes before serving.
- It’s that simple, we enjoy our Murcian cauldron accompanied by aioli and a little parsley cool.
Sea bass properties
Sea bass is, along with cod, whiting, perch and ray, one of the leanest white fish, since it barely provides 1.3 g of fat per 100 g of meat. Added to this is its high content of proteins of high biological value, as well as vitamins and minerals. For this reason, it is considered a very nutritious food that, if cooked simply, can be a regular part of low-calorie diets.
Its meat represents an interesting contribution of fatty acids, omega 3; very significant minerals such as phosphorus and selenium; and moderate of potassium, magnesium and iron. Among the vitamins, those of group B (B12 and niacin) deserve special mention, whose content in sea bass is higher than in other fish. Vitamin B12 is present in an amount equivalent to, and even higher than, that of meat, eggs and cheese, all foods of animal origin and a natural source of this nutrient.
100 grams of sea bass have the following properties:
- Energy: 84 Kcal
- Proteins: 18 g
- Potassium: 340 mg
- Phosphorus: 410 mg
- Vitamin: B12 4 µg
Properties of sea bream
Due to its fat content (1 g per 100 g), it is a fish with a low lipid content and, therefore, a moderate energy contribution. If it is cooked simply and with little fat, its consumption is adequate in weight control diets. Its modest content of proteins of high biological value stands out.
Its meat represents an interesting contribution of selenium and phosphorus; moderate potassium and very discreet iron and magnesium. Among the vitamins of group B, only B12 and niacin or vitamin B3 deserve special mention, whose content is intermediate compared to that of other fish. Regarding fat-soluble vitamins, it has an appreciable content of vitamin D and E. Among the functions of the latter, its antioxidant action stands out, that is, it constitutes a protective factor against certain degenerative diseases, cardiovascular diseases and cancer.
100 grams of sea bream have the following properties:
- Energy: 77 Kcal
- Protein: 17 g
- Calcium: 30 mg
- Potassium: 446 mg
- Phosphorus: 244 mg
