Caldo Puch is a hearty seafood-and-pork rice stew finished with crisp bacon.
1 hour 10 minutes · Serves 6
Ingredients for Caldo Puch
500 ml clam stock
500 ml chicken stock
400 g canned chopped tomatoes
1 cup rice
1 kg clams
1 cup pork belly, sliced
1/2 cup cooked flaked chicken breast
1/2 cup squid
1/2 cup prawns
6 streaky bacon strips, sliced
1/2 cup green peas
1 white onion, chopped
4 garlic cloves, minced
1/4 cup olive oil
Salt, to taste
How to cook Caldo Puch
1.Boil clam and chicken stocks with clams until shells open. Strain through muslin, reserving liquid; remove clam meat, keeping a few shells for garnish.
2.Heat olive oil over low heat; cook bacon until crisp, then remove it. Sauté garlic and onion in the same pot until fragrant.
3.Raise heat to high and brown pork belly lightly on all sides.
4.Add reserved stock, rice, and tomatoes. Bring to a boil, then simmer on low for 30 minutes, stirring often so rice does not stick.
5.Add clam meat, chicken, squid, prawns, and peas; simmer 5 minutes until seafood is cooked. Season with salt and serve with bacon.
