Caldero is the Mar Menor’s characteristic rice dish according to Turismo Región de Murcia. The regional website highlights fish and ñora peppers among the ingredients that define this coastal dish.
What the sources list
The recipe on Spain.info, Spain’s official tourism website, uses rice, several kinds of fish, ñora peppers, tomato, garlic, olive oil, parsley and salt. Its fish list includes mixed small fish, gallina, mullet, gallineta and sea bream.
The ñora peppers help prepare the stock. The recipe fries them and adds them pounded with other ingredients. The rice then cooks in the fish stock. This connection between stock and rice helps explain the dish without turning a definition into a recipe with quantities.
The texture of the rice
Spain.info describes rice that finishes between dry and soupy, accompanied by alioli. If you find caldero on a menu, ask about the rice texture and the ingredients in that particular preparation.
For a group meal, explore our paella and rice catering for groups. When you request a quote, specify the kind of rice dish you have in mind and the meal’s location so we can agree the proposal.
Related terms
See also: Arroz a banda · Fumet · Arroz del senyoret.