Arroz Meloso de Pollo y Setas (Soupy Chicken and Mushroom Rice)
A creamy, spoonable Spanish rice, halfway between a paella and a soup, with chicken thighs and mushrooms in a rich sofrito stock.
Made with Homemade chicken stock and Spanish sofrito. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 2 tablespoons of the olive oil in a wide casserole over a medium high heat. Brown the chicken for 6 minutes, then lift out.
6 min - 2
Add the remaining oil and the mushrooms and fry for 5 minutes until golden. Stir in your ready made sofrito (see the base recipe) and the paprika.
5 min - 3
Stir in the rice for 1 minute to coat in the oil. Warm your homemade chicken stock (see the base recipe) with the saffron and pour it in. Return the chicken to the pan and season.
- 4
Bring to a simmer and cook, uncovered, for 18 to 20 minutes, stirring occasionally, until the rice is just tender and the dish is loose and creamy. Add a splash of hot water if it gets too thick.
19 min - 5
Rest for 5 minutes off the heat. Scatter with the parsley and serve in shallow bowls.
Tips
- Use short grain paella rice, which absorbs plenty of liquid without turning to mush.
- Stir more than you would for paella. Meloso rice should be loose, so the starch gives a creamy texture.
- Add boiling stock so the rice cooks at an even pace.
Storing and freezing
Keeps in the fridge for up to 1 day, cooled within 1 to 2 hours. Reheat once only, until steaming hot all the way through, adding a splash of water. Do not freeze.
Questions
What is the difference between arroz meloso and paella?
Paella is a dry rice, cooked in a wide pan without stirring, with a crisp crust. Arroz meloso (melosa) is wetter, stirred, and eaten with a spoon, a halfway point between paella and a soup.
Can I use risotto rice?
Yes. Arborio or carnaroli will work, though it will be creamier and stickier than Spanish rice. Cook for the same time and keep stirring.
Can I reheat the rice?
Only once and only if it was cooled fast. Cool within 1 to 2 hours, chill, and reheat until steaming hot all the way through. Never reheat rice twice.
More made with homemade chicken stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.