"Arroz a banda" Recipe

Ingredients (serves 4):


Ingredients to prepare the stock for the "Arroz a banda" (800ml)

- 2 chopped onions.

- 2 or 3 chopped potatoes.

- 1 or 2 ñoras (dried pepper).

- 2 bayleaves.

- 2 kg of mixed fish (monkfish, gilthead bream, red mullet, megrim...)

- A pinch of sweet paprika powder.

- A pinch of salt.

- A trickle of olive oil.

- 1,5 l. water.


Ingredients for "Arroz a banda"

- 100 ml. of olive oil

- 2 Crushed cloves of garlic.

- 65g of crushed tomato.

- 100 gr diced cuttlefish.

- 6 king prawn or crawfish.

- A pinch of salt.

- 1,5 gr. of saffron or Paella Spice Mix.

- 450 gr. Rice (Around 100 gr. per person)

- A pinch of sweet paprika powder.




First of all prepare the stock for "Arroz a banda".

In a casserole or a deep pan sauté the onions and potatoes  in olive oil. Add paprika, ñora and the bayleaf, and cover with water and bring to the boil for 15 minutes. Add the fish boil for 15 minutes more.

Strain the stock and keep the fish and potatoes for a second course or for another day.

We recommend a 36cm paella pan for 4 main courses of "Arroz a banda". Paella and "Arroz a banda" is tastier when it´s thin than when it´s thick, so we suggest don´t choose a tight size for a paella pan.

Now sauté the tomato, crushed garlic and diced cuttlefish in the paella pan. Fry lightly the king prawns some minutes and keep them away. Add a pinch of paprika and saffron together with the rice and stir for 2 minutes. Cover with the hot stock and leave to cook for 15-18 minutes. The last minutes add the king praws lightly fried. Leave to stand and serve.

We suggest accompany it with a bit of garlic mayonnaise.

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