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This rich Murcian cauldron is a good alternative to travel without leaving home. This year we have not had the luck to enjoy a few days at the beach so it occurred to me that, to remove the longing, I could prepare this typical dish that we usually eat whenever we go to La Manga del Mar Menor, where we spend the summer.
I only tell you that I have left them with their mouths open. My husband ate without barely letting it cool, saying: "It's great," murcian, Murcian ”. And also, jokingly, he added: “Let's see if between doing the Miguelitos de la Roda and the cauldron, we are not going to go on vacation, because then I refuse to cook !! ": D
It is a very simple rice to make. It is made with a fish cooking broth, a minced garlic and ñoras and is accompanied with white fish. It is also served with a sauce aioli that gives it a very special touch.
The most important thing is a good stock with rock fish which I made with scorpion fish and which added a great flavor to the broth.
To accompany it I put sea bass that I had at home although it can also be used gilthead, milk or mullet.
For my taste, the best rice for this dish is the Bomba rice since it absorbs all the flavor of the broth very well and provides a very good texture.
More information - Miguelitos de la Roda / Basic recipe: aioli
Adapt this recipe to your Thermomix model
Hellooo!! I recently tried the "a banda" rice in Alicante for the first time. Well, I didn't know what they used to make the rice have that "red" color, and watching a Murcian cauldron recipe on TV I saw that they were ñoras. I was afraid to use that broth because it seemed very strong, but the result was spectacular. All this stuff is to tell you that I am happy to see your recipe adapted to Thermomix because I imagine that the broth used is the same as for rice and I am looking forward to doing it again as you say, surely the result is better.
A greeting!
Bego, try it for sure you like, this rice is similar to arroz a banda and it comes out very good and concentrated with the ñoras broth, garlic and little fish.
Ole, ole and ole for your best recipe. So far for me the best was the sirloin puff pastry, but with this you have surpassed yourself !!! We have spent a week remembering how good it turned out for you.
Encourage yourself to try it, with this recipe it comes out perfect, like everything they publish.
Thanks for the recipes, girls !!!
Come on, come on, you tell me that so I can invite you again. That is done set date and I repeat the cauldron.
Hello Silvia, I see that you have encouraged to make the Murcian cauldron, I don't know if you received my recipe from the cauldron, I sent it to hotmail, but it is almost the same as the one I sent you, just change something, do not crush the rockfish . The truth is that I was glad that you liked it so much, we love it and whenever we do it it is a success. Begoña, from Murcia.
Begoña, I didn't get your email. The truth is that sometimes I go in quite a few and I may get over it but I didn't seem to see it. Thanks anyway and I'm glad you like the recipe. All the best
Mmmmm how delicious the Caldero, I love it, we too have spent the summer in La Manga for a looooong time and I like the Caldero a lot, but I have never done it, we eat it in restaurants, this summer in one in Santiago de la Rivera, but I'm going to encourage that my husband also likes it a lot and I'm going to do it. That if the holidays in the sleeve I do not forgive them for the world, hehehehehe.
little kisses
I'm with you Isa, vacations in La Manga are unrepeatable, you have to live them every year !! Go ahead with this recipe and it will seem that you bring a little bit of Manga to your table. All the best
I am from Murcia and I have never done it! Recorded remains. It looks great! I don't know if you buy the thermomix magazine, but this month comes «the Cartagena cauldron».
Kisses
You will surely like it, try it and tell us what your family found it to be.
Hummm, I have to do it, I have pending it for a long time, and more now since I have the regional cuisine book ... but now I am getting more encouraged when I see your photo! Thank you for promoting my land…. Muakkk
Juanfra, it comes out great. You are going to love it, at home it has been a super success. I have already done it 2 times in about 15 days and we are hoping that it will repeat next weekend. About your land, you know that I love it, and for the part that I get from my in-laws, I feel very close to there. A kiss
Riiiiiiiiico, I already told you in face, I had it in mind for tomorrow or the weekend because Friday is market day here. I love to see it, the smell almost made me home. The rices in Thermo are amazing, the soupy ones, the way I like them, and this recipe is perfect.
Long live your cauldron and long live Murcia !!!.
A kiss.
Thanks Ana Rosa, for your comment. I love Murcia, with that being the land of my father-in-law, I feel it as mine. I can't imagine a summer without my vacation in La Manga and in honor of that land I have prepared this super recipe. It comes out incredible in the thermomix. I love it!! And now every time I make typical Murcian recipes I can't help but remember all of you who I know who are from there. A kiss
I see that the rice that I used to say has nothing to do with the cauldron. He had never been to that area of the Mediterranean and had never used ñoras. Is the carter cauldron similar? Anyway, I've never been to Murcia, but seeing this every time I want to know him more. All the best
It is a region with a lot of charm, I recommend it. I discovered it from the hand of my husband almost twenty years ago and every time I go I like it more. Try this recipe, you will be surprised how good it is.
Hello. I have seen the recipe and it looks great and I would like to make it but I have a question. Is rock fish ordered like that in the fishmonger or are there different types of fish and do you have to say another name? And my second doubt is that I know that ñoras are small peppers but I have seen that they are normally used dry. Is that correct or are they fresh in this recipe? Thank you very much in advance for answering my questions. I'm looking forward to making this rice because I love rice in general and with the Thermomix they come out great. Thank you very much also for providing us with so many delicious recipes.
Maribel, you can ask the fishmonger that way. They call it rock fish or whitebait, they are different types of fish. I specifically used cabracho.
The ñoras used are small dried peppers.
Hope you like the recipe.
What memories…. !!!!!
I lived years of my childhood in Cartagena and also spent my summers in La Manga, I'm sure I do it to remember it….
Animate Elena, so you will remember old fond memories. I hope you like it, it comes out very good.
Hello !
Congratulations again for the wonderful recipes that you present us every day.
I have a question. Could you tell me which fish are the rock ones?
Thank you. Continue like this.
A kiss.
Hello !
Congratulations again for the wonderful recipes that you present us every day.
I have a question. Could you tell me which fish are the rock ones?
Thank you. Continue like this.
A kiss.
I use scorpionfish, it can also be red mullet, or whitebait as the fishmongers call this type of fish. Even so, ask your fishmonger what they have of rock fish, that is not very expensive, it is for making broth.
Hello
I am from Murcia and I love the cauldron. I've seen your recipe and I'm going to try to make it this morning, to see how it turns out. One doubt, is the rice added with the cold broth or should it be left before it boils? I say it so that it comes out less soupy.
Thank you very much for your recipe and congratulations on the blog, it's great
Hello Silvia, first of all congratulations on your blog, you have had a great idea and you also follow the principle of social networks. "Share and talk" so many congratulations.
Tell you with this recipe that the step in which you indicate that you have to put the varoma container with the fish (sea bream, milk, mujol, I have used Gallina sal que te die ...) and you say it has to be 15 min, here I had Than to put it another 10 more since it has only been steaming for 3 min since as we also add the water until it starts to boil, 12 pass, can it be or something is missing ??. However, I only say it in case you had to review the recipe. I am what I'm going to eat today thanks to your post.
Hugs from Alicante.
Cesar, maybe with another type of fish you will see that if you need a few more minutes in the varoma to finish it, but with fillets of sea bream or sea bass, which is what I have prepared it with a couple of times, it is enough time . Although it is true that the water usually makes it quite hot.
All the best
Yesterday, Sunday, I did it, great ... I happened like Caesar to make the fish with the varoma container I put it 10min. more ... They loved it at home ... and I also accompanied it with ali oli also made with the thermos, fast, easy and delicious ... thank you ...
I am very happy that you liked it. At home it is a star recipe, we love it !!
Hello.
I would like to make this recipe since I am from Cartagena and we really like the cauldron. My question is if once you add the rockfish, if we should grind it or if it has to be cut into small pieces, because you say that you have to pour it into the glass along with the water at varoma temperature and speed 1, but at this speed the fish is not mashed.
Thank you!
Ana the fish is crushed, then you strain it and what you use is the broth with the essence of the rock fish, so you can add it whole or in pieces, but by not putting a butterfly it is crushed.
Hello Silvia, I wanted to make the cauldron but there are only 2 of us and I had planned to use half the broth and the rice. Can I freeze the broth for another time? and the times with rice change?
Of course Pilar! You can prepare all the broth, freeze half, use the other half with half the rice for 2. So you can use the broth to prepare Caldero Murciano again or any other seafood type rice. Lucky!
How nice that you liked it!… On the oil, as you say, with something less it will be great. Thank you for your comment Adriana. Kisses!
Hi Silvia, I have made your "Carldero Murciano" this weekend and it has been a success. We all loved it. Thanks for sharing your recipe.
The recipe is very good and very successful. With thermomix it is the most similar I have tried. But despite the fact that in Murcia they eat good rice, this recipe is not from Murcia but from Cartagena. He is from the coastal and fishermen area of Cabo de Palos. Although everything remains in the Region of Murcia I wanted to do this item.
Thank you very much Ana for your clarification, nothing better than you to help us get to know your most typical dishes better. I'm very glad that you liked it so much, it's an honor 🙂
Caldero is a spectacular dish, typical of Cartagena, especially from the Mar Menor area, but never from Murcia. It is a sacrilege to say that the cauldron is Murcian, it is a "Cartagena cauldron." All the best!!
But Cartagena… isn't it from Murcia? In any case, thanks for the clarification.
A hug!
The cauldron is typical of the Mar Menor, and the Mar Menor belongs to the Region of Murcia. Although administratively some areas of the Mar Menor belong to the Cartagena City Council, they are actually at least more than 30 km away from it. Then if we are purists the correct thing is to say. "Caldero del Mar Menor" instead of "Caldero Murciano", but it is not correct to say "Caldero Cartagena", although this is also made in Cartagena, since the origin is not from this, but from the coastal towns of the Mar Menor. And sacrilege, it is only in sacred things, not in worldly definitions. Fraternally, Juan A.
Thanks Juan Antonio for this cultural lesson !! We take it into account 😉
Hello, I want to do it this weekend to see what it is, but how much rice do you have to add? I don't see it in the ingredients
It is true that the recipe does not show the amount of rice. I, for example, used 350 grams. Note that the capacity of the TM is limited and that Bomba rice "sucks" more water. If you want it a little less "soupy" and get one more portion, you can use 400g, but be careful not to get too dry and / or doughy. Go testing. Fraternally.
PS Use the ñoras of good quality and that are not very dry, it shows. I also do not use salt, but add sea water (already within 1200 ml) instead of this. It also shows.
Exactly!! The quantity is 350 g of Bomba rice. We have reviewed and updated the recipe.
Thanks for your tips!!
Greetings.
If we are Juan Antonio purists, the origin of the cauldron is uncertain. It is not known whether it originated in the Mar Menor or in Sta. Lucía (Cartagena), what is known is that the two types of cauldron were different because the fishermen of the Mar Menor ate at home and those of Sta. Lucia spent several days on the ship. So it is correct to say Cartagena or Mar Menor cauldron.
Cartagena is not from Murcia, it is in the Region of Murcia and you cannot say Murcian cauldron as you do not say Miguelitos de Albacete, but de la Roda
I use the term sacrilege because for me the cauldron is something sacred, metaphorically speaking.
All the best
Hi carmen:
the quantity is 350 g of Bomba rice. The recipe is already modified.
Regards!!
Hi there ! The whitebait fish to make the broth, should it be cleaned? Remove the guts? Or it is put in the thermomix glass as they give it to you in the fishmonger.
Thank you .