Arroz a Banda
Arroz a Banda, meaning 'rice on the side,' is a classic Valencian and Alicantinian rice dish. Traditionally, it was prepared by fishermen who would cook the rice in a flavorful fish broth made from the 'morralla' (leftover fish bones and heads). The best fish was sold, and the rice, cooked separately ('a banda'), was served first, followed by the fish. Modern versions often combine the rice and seafood in one dish, served with alioli (garlic mayonnaise).
🧂 Ingredients
- 3 cups Bomba rice
- 1.5 L Fish broth (fumet)
- 300 g Cuttlefish or squid(cleaned and cut into 1cm pieces)
- 300 g Shrimp(peeled and deveined, tails on)
- 200 g White fish fillets(such as monkfish or hake, cut into chunks)
- 1 medium Onion(finely chopped)
- 2 medium Ripe tomatoes(grated, skin removed)
- 2 cloves Garlic cloves(minced)
- 1 tsp Sweet paprika
- 0.25 tsp Saffron threads(or food coloring)
- 3 tbsp Olive oil
- to taste Salt
- for serving Lemon wedges
- for serving Alioli (garlic mayonnaise)
👨🍳 Instructions
- 1
Prepare the fish broth (fumet) if not using store-bought. Simmer fish bones, heads, a leek, and some aromatics in water for about 30-40 minutes. Strain and reserve. You should have about 1.5 liters of broth.
- 2
In a paella pan or large, shallow skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté until softened and lightly golden, about 4-5 minutes.
- 3
Add the minced garlic and cook for 1 minute until fragrant. Then, add the grated tomatoes, sweet paprika, and saffron (or coloring). Cook, stirring, until the tomato mixture has reduced and darkened slightly, about 5-7 minutes.
- 4
Add the cuttlefish or squid pieces to the pan and sauté for 2-3 minutes. Add the white fish chunks and cook for another 2 minutes.
- 5
Stir in the Bomba rice, toasting it lightly in the sofrito for about 1-2 minutes until the grains are coated and slightly translucent.
- 6
Pour in the hot fish broth. Season with salt to taste. Bring to a boil, then reduce the heat to medium-low, cover partially, and simmer for about 15-18 minutes, or until the rice is almost cooked and most of the liquid has been absorbed. Do not stir the rice once it starts cooking.
- 7
Add the shrimp to the top of the rice during the last 5 minutes of cooking. They will cook through from the steam.
- 8
Once the rice is cooked and the liquid is absorbed, remove the pan from the heat. Cover with a clean kitchen towel or foil and let it rest for 5-10 minutes before serving.
- 9
Serve the Arroz a Banda hot, garnished with lemon wedges and a side of alioli.
💡 Tip: Traditionally, the rice and seafood are served separately from the broth, but this version combines them.
💡 Pro Tips
- ✓Using Bomba rice is crucial as it absorbs liquid well without becoming mushy.
- ✓A good quality fish broth is essential for authentic flavor.
- ✓Avoid stirring the rice after adding the broth to achieve the desired texture.
- ✓The 'socarrat' (toasted bottom layer of rice) is highly prized by some.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include mussels or clams.
- A small amount of 'ñora' pepper paste can be added to the sofrito for extra depth.
- Some prepare it 'al horno' (baked in the oven) for the last few minutes.