Spanish cuisine · Dough, Pasta & Rice

Arroz a Banda

Rice cooked in a strong fish stock and served apart from the fish – the fishermen's way.

Ingredients · for 4 servings

• 400 g short-grain rice (Bomba)
• 500 g white fish
• 1 onion
• 2 tomatoes
• 4 garlic cloves
• 1 pinch of saffron
• 1 tsp paprika powder
• 1.2 l strong fish stock
• Olive oil
• Alioli

Instructions

1. Poach the fish in the stock, take it out and keep it warm (it is served separately).
2. Prepare a sofrito from onion, garlic, tomatoes and paprika powder.
3. Add the rice, toast it and pour in the saffron stock.
4. Cook for 18 minutes without stirring and let rest for 5 minutes.
5. Serve the rice with alioli and the fish as a second course.