Arroz a Banda
This traditional Spanish dish features rice cooked in a rich fish broth, often served with a side of aioli. The seafood is typically cooked separately and served "a banda" (apart) from the rice. It's a flavorful and hearty meal.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 634 kcal
Allergen information: may contain crustaceans, fish, and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 30 mlolive oil
- 1 pcsonion, finely chopped
- 3 clovegarlic, minced
- 2 pcstomato, grated
- 1 tspsmoked paprika
- 0.5 tspsaffron threads, lightly crushed
- 1.5 cupbomba rice
- 6 cupfish broth, hot
- 400 gwhite fish fillets, cut into large pieces
- 200 gprawns, peeled and deveined
- 200 gsquid, cleaned and sliced into rings
- 1 pinchsalt
- 1 pinchblack pepper
garnish
- 4 pcslemon wedges(optional)
- 2 tbspfresh parsley, chopped(optional)
side
- 4 tbspaioli(optional)
Equipment
paella pan · large pot · frying pan · knife · cutting board
The method
Step by step
- 1
Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.
About 2 min
- 2
Add the onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
- 4
Add the grated tomato, smoked paprika, and saffron threads. Cook for 5-7 minutes, stirring occasionally, until the tomato has reduced and deepened in color.
About 7 min
- 5
Stir in the bomba rice, ensuring each grain is coated in the tomato mixture. Cook for 1-2 minutes.
About 2 min
- 6
Pour in the hot fish broth. Bring to a gentle boil, then reduce the heat to low.
About 3 min
- 7
Simmer the rice uncovered for about 15 minutes without stirring, allowing the liquid to absorb.
About 15 min
Cook’s note: Avoid stirring the rice too much once the broth is added, as this can release starch and make the rice gummy.
- 8
While the rice is cooking, quickly pan-fry the white fish fillets, prawns, and squid in a separate pan with a drizzle of olive oil, just until cooked through. Season with salt and black pepper.
About 8 min
Cook’s note: Cook seafood in batches if necessary to avoid overcrowding the pan. Do not overcook, as seafood can become tough.
- 9
After 15 minutes, check the rice. If most of the liquid has been absorbed, turn off the heat.
- 10
Cover the paella pan loosely with foil or a lid and let the rice rest for 5 minutes.
About 5 min
Cook’s note: This resting period allows the rice to finish cooking and become fluffy.
- 11
Serve the Arroz a Banda directly from the pan, with the cooked seafood arranged on top or alongside. Garnish with lemon wedges and fresh parsley, and offer aioli on the side.
Per serving
Nutrition
- Calories
- 634.3kcal
- Protein
- 49.1g
- Carbs
- 84.5g
- Fat
- 11.7g
- Fibre
- 2.4g
- Sugar
- 4.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Arroz a Banda and seafood in separate airtight containers in the refrigerator.
Reheat the rice gently in a pan with a splash of water or broth, and the seafood separately for best results.
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