# Caldero del Mar Menor

A classic traditional dish from the Mar Menor region featuring fish broth, ñoras, and bomba rice, served with garlic.

- Servings: 4 servings
- Cuisine: Spanish
- Category: Dinner
- Language: en

## Ingredients

- 1 kg pescado de roca
- 8 whole ajo
- 7 whole ñoras
- 1 whole tomate grande
- 450 g arroz bomba
- 2 litros agua
- aove
- sal

## Instructions

1. Put water in a pot, add salt and the fish.
2. Cook over medium heat.
3. Strain the broth and set it aside.
4. Remove the stem and seeds from the dried peppers.
5. Lightly fry the peppers in olive oil over low heat, being careful not to burn them.
6. Remove the peppers from the oil.
7. In the same oil, fry the peeled garlic cloves until golden.
8. Remove the garlic from the oil.
9. Add the blended tomato with a pinch of salt to the same oil and cook until all the water evaporates and the mixture is well-browned.
10. Blend the fried peppers, garlic, and a couple of ladles of fish broth until a paste forms.
11. Add the pepper-garlic paste and the tomato sofrito to the fish broth.
12. Stir the broth and bring to a simmer.
13. Add the rice and cook over high heat for the first few minutes, then reduce the heat.
14. Remove from the heat when the rice is at its point and serve.

## Source

- Original video: https://www.tiktok.com/@comeconandrea/video/7685464885030948128
- Creator: comeconandrea
- Recipe page: https://www.cliprecipe.com/recipe/f5a8e871-6841-4477-a6ae-129a2495025e
- Extracted: 2026-11-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt