Arroz a Banda is a proper taste of the Mediterranean.
It all started with fishermen from coastal towns using up the bits of fish they couldn’t sell. Instead of chucking them away, they made a tasty broth and used it to cook rice. The name literally means “rice on the side” because the fish was originally served separately.
Arroz a Banda recipe
To make it yourself, start with a ñora pepper. It’s a dried red pepper that adds a sweet, smoky flavour. Pull out the seeds, soak it in hot water for 15 minutes, then scrape out the soft insides with a spoon.
Heat some olive oil in a wide pan, something like a paella pan if you’ve got one, and toss in a few whole garlic cloves and some chopped onion. Cook it gently until the onion goes see-through. Now add the ñora pulp and a good pinch of sweet paprika, give it a quick stir and don’t let it burn.
Chop up some cuttlefish and squid and throw them in. Cook until they start to brown and smell brilliant. Add some tomato sauce and a bit of saffron. This is your flavour bomb. Stir it all together.
Tip in the rice and give it a quick fry to coat it nicely. Then pour in your hot fish stock, made from whatever seafood bits you’ve got lying around, and season with a bit of salt.
Let the rice bubble away on high heat for about 8 to 10 minutes. Then turn the heat down and leave it for another 8 to 10. Don’t stir it. This is the bit where the rice gets all that lovely flavour. Once the liquid’s mostly gone and the rice is cooked, take it off the heat and let it sit for 5 minutes while you resist the urge to dive in with a fork.
To finish, plonk a generous spoonful of alioli on top. Creamy, garlicky, and completely delicious, it’s the perfect match.
This dish is all about simple ingredients done well. Local seafood, a bit of saffron from Novelda and ñora peppers from Guardamar de Segura on the Costa Blanca.
