Two classics of Canarian cuisine – Arroz Caldoso & Conejo en Salmorejo

Two dishes that are a staple on every menu on La Graciosa: Arroz Caldoso – a succulent seafood rice dish that is closer to a soup than to paella – and Conejo en Salmorejo – rabbit in a herb and wine marinade, a traditional dish in the Canary Islands. Both recipes are more labour-intensive than Vieja al mojo, but the result is well worth the effort.

Arroz Caldoso
Arroz Caldoso

Recipe 1: Arroz Caldoso con Mariscos

Recipe details: Arroz Caldoso
For Serves 4
Preparation time Approx. 1 hour
Difficulty Medium
Special feature Must be served immediately – the rice continues to swell

Ingredients for Arroz Caldoso

  • 400 g: short-grain rice (Arroz bomba)
  • 500 g: fresh prawns (in shell)
  • 300 g: clams or cockles
  • 300 g: squid rings
  • 1: Onion, finely chopped
  • 4 cloves: Garlic, chopped
  • 2: Ripe tomatoes, peeled and diced
  • 1: Red pepper, diced
  • 1 litre: seafood stock (or fish stock)
  • 1 tsp: smoked paprika
  • 1 pinch: saffron
  • 4 tbsp: olive oil
  • to taste: salt, pepper, parsley

Method for Arroz Caldoso

  1. Peel the prawns, keeping the shells for the stock. Keep the stock warm in a separate saucepan.
  1. Heat the olive oil in a large saucepan. Gently fry the onion and garlic for 5 minutes until translucent.
  1. Add the paprika and fry for a further 3 minutes. Add the tomatoes and simmer for 5 minutes.
  1. Stir in the paprika and saffron. Add the rice and toast for 2 minutes.
  1. Pour in the stock (three times the volume of the rice). Bring to the boil, then reduce to a medium heat.
  1. After 10 minutes: add the squid rings and mussels.
  1. After a further 5 mins: Add the prawns. Cook for a further 3–4 mins.
  1. Season to taste. Serve immediately – garnished with chopped parsley.

Recipe 2: Conejo en Salmorejo

Conejo en Salmorejo
Conejo en Salmorejo
Recipe details: Conejo
For Serves 4
Marinating time At least 12 hours (preferably 24)
Preparation time Approx. 1.5 hours
Difficulty Easy – but time-consuming

Ingredients for Conejo

  • 1 rabbit (~1.5 kg), cut into pieces
  • 200 ml: white wine
  • 100 ml: extra virgin olive oil
  • 5 cloves: garlic
  • 1 tbsp: fresh thyme
  • 1 tbsp: Fresh oregano
  • 1 tsp: Paprika
  • 1 tsp: Cumin
  • 1 tbsp: Vinegar (wine vinegar)
  • to taste: salt, pepper
  • Side dish: papas arrugadas + mojo

Method

  1. Marinade: Crush the garlic in a mortar. Mix with the wine, oil, vinegar, all the herbs and spices.
  1. Place the rabbit pieces in the marinade. Leave to marinate in the fridge for 12–24 hours.
  1. Remove the rabbit from the marinade (keep the marinade). Brown on all sides in hot oil.
  1. Pour in the marinade. Bring to the boil, then reduce to a low heat. Simmer for approx. 1 hour.
  1. Serve with papas arrugadas and mojo rojo.

Handy tips

  • Arroz Caldoso: serve immediately – don’t waitn
  • Conejo: marinate for longer = more intense flavour
  • Both recipes: plan a visit to a restaurant on La Graciosa to compare
Can you make Arroz Caldoso vegetarian?

Yes – replace the seafood with vegetables, and the stock with vegetable stock. The character changes, but the principle remains the same.

Conclusion

  • Arroz Caldoso and Conejo en Salmorejo: the two great classic Canarian recipes.
  • Patience is key – both dishes take time.
  • On La Graciosa: try them in a restaurant, then recreate them at home.

This article is based on on-site research by the go-la-graciosa.com editorial team. Last updated: April 2026

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