Prawns and citrus bring a fresh summer spin to Filipino arroz caldo

Chef Chris O'Leary has reimagined the classic Filipino comfort dish arroz caldo for warmer weather, swapping out the traditional chicken for prawns and adding bright, acidic flavors. The recipe, reported by the Financial Times, offers a lighter take on the beloved rice porridge while keeping its hearty soul.

According to the Financial Times, O'Leary's version incorporates tomato, lime, and plenty of ginger alongside the prawns. These ingredients cut through the richness of the dish, transforming it into something that feels distinctly summery without losing its comforting identity.

Chris O'Leary swaps chicken for prawns in this arroz caldo, adding tomato, lime and plenty of ginger

The substitution of seafood for poultry is a notable shift for a dish typically associated with slow-cooked chicken and ginger. By choosing prawns, O'Leary not only shortens the cooking time but also introduces a sweetness that pairs well with the citrus and spice, making the arroz caldo feel more like a bright one-bowl meal perfect for the season.

This adaptation underscores how versatile Filipino comfort food can be. While arroz caldo is often a winter staple, O'Leary's summer twist proves that tradition can evolve with a few thoughtful ingredient swaps, as highlighted by the Financial Times.