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Caldo Puch

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Caldo Puch is a family heirloom recipe from Barcelona prepared like arrozcaldo but instead of beef or chicken its main ingredients are pork, chicken breast, squid, shrimp, clams, green peas and crisped bacon in a tomato-based sauce.


  • 500 ml clam stock
  • 500 ml chicken stock
  • 400 g can 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 strips streaky bacon, sliced
  • 1/2 cup green peas
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • salt


  1. In a large pot boil clam stock and chicken stock together, add clams and cook until all shells open. Remove from heat, using a muslin cloth separate clams and the stock. Note: you must use muslin so it will also filter out grains of sand from the clams.
  2. Once clam cools off, separate meat from shells, set it aside. You might need to leave a few still on the shell for garnishing.
  3. In another pot, heat olive oil then add bacon, cook in low heat until bacon is crispy, remove from pot then set it aside.
  4. In the same pot, add garlic and onions then sauté until fragrant.
  5. Add pork belly, bring heat to high then lightly brown pork pieces on all sides.
  6. Pour the reserved liquid, add rice and chopped tomatoes, bring to a boil then simmer in low heat for 30 minutes, occasionally stirring to prevent bottom from sticking.
  7. Add the clam meat, chicken breast, squid, prawns and green peas, simmer for 5 more minutes.
  8. Season with salt and freshly ground black pepper then served topped with crispy bacon.