Arroz a banda
The fishermen’s rice from Alicante: plain to look at, but soaked in a rich fish stock with ñora peppers and garlic.
- 50 min15 prep · 35 cook
- MediumDifficulty
- 590 kcalper serving
Ingredients
- Bomba rice350 g
- Hot fish stock1.2 l
- Cuttlefish, diced300 g
- Dried ñora peppers2
- garlic4 cloves
- Ripe tomatoes, grated2
- Sweet paprika1 tsp
- saffron1 pinch
- Olive oil80 ml
- Saltto taste
- Allioli, to serveto taste
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Steps
- 1
Remove the seeds from the ñoras. Fry them briefly in the oil, without burning, and take them out.
- 2
Fry the whole garlic cloves in the same oil until golden, then pound them in a mortar with the ñoras.
- 3
Fry the cuttlefish in the paella pan, then add the tomato and cook until reduced.
- 4
Stir in the ñora and garlic paste and the paprika, then add the rice and coat it well.
- 5
Pour in the hot stock with the saffron, check the salt and cook without stirring: 10 minutes on high heat and 8 on low.
- 6
Rest for a few minutes and serve with allioli.
Tips and questions
- What can I use instead of ñora peppers?
- One teaspoon of sweet paprika or ñora paste works. Add it off the heat so it does not burn and turn bitter.
- What is the secret of a good arroz a banda?
- A strong homemade fish stock, made with rockfish and heads. The rice carries no seafood pieces, so all the flavour comes from the stock.
Enjoy your meal!
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