Arroz A Banda
A traditional Spanish coastal rice dish cooked in a rich fish fumet, originally prepared by fishermen to use up leftover catch.
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Ingredients
- 400 grams Bomba rice
- 1.2 liters Fish stock (Fumet)
- 300 grams Monkfish or Rockfish
- 4 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 2 pieces Tomato, grated
- 1 teaspoon Sweet paprika (Pimenton)
- 1 pinch Saffron threads
- 1 teaspoon Salt
- 100 grams Alioli sauce(optional)
Instructions
- 1
Heat the fish stock in a separate pot and keep it at a simmer throughout the process.
- 2
In a wide paella pan, heat the olive oil over medium heat and sauté the fish pieces until lightly browned, then remove and set aside.
- 3
In the same oil, fry the minced garlic until fragrant, then add the grated tomato and cook until the liquid evaporates.
- 4
Stir in the sweet paprika and saffron, being careful not to burn the paprika.
- 5
Add the rice to the pan and stir for 2 minutes to toast the grains and coat them in the oil and sofrito.
- 6
Pour in the hot fish stock and spread the rice evenly across the pan; do not stir the rice again.
- 7
Cook on high heat for 10 minutes, then reduce to low heat for another 8-10 minutes until the liquid is absorbed.
- 8
Let the rice rest for 5 minutes covered with a clean cloth before serving with a side of alioli.
Nutrition per Serving
480
Calories
18g
Protein
72g
Carbs
14g
Fat
2g
Fiber
3g
Sugar
850mg
Sodium
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