Arroz a Banda
An intense, savory rice dish cooked thin and rich in fish stock, traditionally served separate from the seafood used to make the broth.
45 min
760 kcal
1 portion
Protein
35g
Carbs
90g
Fat
25g
Ingredients
Quantities are for one portion.
- 150 gmixed white fish offcuts and squid pieces (for stock and pan)
- 2 tbspaioli (garlic mayonnaise)
- 15 mlolive oil
- salt to taste
- 70 gdry paella rice (bomba or arborio)
- 1tomato, grated
- 1garlic clove, minced
- 1 tspsweet paprika
Method
- In a separate pot, boil the white fish offcuts in water to create an intense fish stock. Strain and keep the broth hot.
- Heat the olive oil in a wide, flat paella pan. Fry the squid pieces quickly.
- Push the squid to the edge. Sauté the grated tomato, minced garlic, and sweet paprika in the center until it forms a thick paste (sofrito).
- Stir the dry paella rice into the pan, coating it in the sofrito.
- Pour the hot fish stock over the rice. DO NOT stir from this point forward.
- Simmer uncovered over medium heat until the liquid is absorbed and the rice is tender, forming a caramelized crust on the bottom. Let it rest for five minutes.
- Serve the bare, intensely flavored rice directly from the pan with large spoonfuls of sharp aioli on the side.
