Arroz a banda
A seafood rice from the Alicante coast, cooked in a very intense rockfish stock and served with allioli. The fish used to be eaten separately, “a banda” from the rice; hence the name.
Ingredients
- 350 g round rice
- 300 g cuttlefish or squid, diced
- 1.2 l rockfish stock
- 1 dried ñora pepper (or 1 teaspoon of sweet paprika)
- 2 grated tomatoes
- 3 garlic cloves
- A few saffron threads
- Olive oil and salt
- Allioli to serve
How to make it at home
- Fry the ñora in the oil in the paella pan for a few seconds, remove it and pound it with the garlic.
- Fry the cuttlefish until golden; add the tomato and the pounded paste and let it reduce.
- Add the rice and toast it for a minute in the sofrito.
- Add the hot stock with the saffron, spread everything out evenly and cook for 18 minutes without stirring: high heat at first and low at the end.
- Leave to rest for 5 minutes and serve with allioli.
The trick: All the flavour is in the stock: make it with small rockfish and the heads and bones of rockfish.