Main CourseDinner

Arroz a Banda

Name: Arroz a Banda
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 portioner
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 stk. onion finely chopped; 3 fed garlic minced; 2 stk. tomato grated; 1 tsk. smoked paprika; 0,5 tsk. saffron threads lightly crushed; 1,5 kop bomba rice; 6 kop fish broth hot; 400 g white fish fillets cut into large pieces; 200 g prawns peeled and deveined; 200 g squid cleaned and sliced into rings; 1 knivspids salt; 1 knivspids black pepper; 4 stk. lemon wedges (valgfrit); 2 spsk. fresh parsley chopped (valgfrit); 4 spsk. aioli (valgfrit)

This traditional Spanish dish features rice cooked in a rich fish broth, often served with a side of aioli. The seafood is typically cooked separately and served "a banda" (apart) from the rice. It's a flavorful and hearty meal.

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 634 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk og bløddyr. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

30 mlolive oil
1 stk.onion, finely chopped
3 fedgarlic, minced
2 stk.tomato, grated
1 tsk.smoked paprika
0,5 tsk.saffron threads, lightly crushed
1,5 kopbomba rice
6 kopfish broth, hot
400 gwhite fish fillets, cut into large pieces
200 gprawns, peeled and deveined
200 gsquid, cleaned and sliced into rings
1 knivspidssalt
1 knivspidsblack pepper

garnish

4 stk.lemon wedges(valgfrit)
2 spsk.fresh parsley, chopped(valgfrit)

side

4 spsk.aioli(valgfrit)

Udstyr

paella pan · large pot · frying pan · knife · cutting board

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.
Ca. 2 min.
2
Add the onion and cook until softened and translucent, about 5-7 minutes.
Ca. 7 min.
3
Stir in the garlic and cook for another minute until fragrant.
Ca. 1 min.
4
Add the grated tomato, smoked paprika, and saffron threads. Cook for 5-7 minutes, stirring occasionally, until the tomato has reduced and deepened in color.
Ca. 7 min.
5
Stir in the bomba rice, ensuring each grain is coated in the tomato mixture. Cook for 1-2 minutes.
Ca. 2 min.
6
Pour in the hot fish broth. Bring to a gentle boil, then reduce the heat to low.
Ca. 3 min.
7
Simmer the rice uncovered for about 15 minutes without stirring, allowing the liquid to absorb.
Ca. 15 min.
Kokkens note: Avoid stirring the rice too much once the broth is added, as this can release starch and make the rice gummy.
8
While the rice is cooking, quickly pan-fry the white fish fillets, prawns, and squid in a separate pan with a drizzle of olive oil, just until cooked through. Season with salt and black pepper.
Ca. 8 min.
Kokkens note: Cook seafood in batches if necessary to avoid overcrowding the pan. Do not overcook, as seafood can become tough.
9
After 15 minutes, check the rice. If most of the liquid has been absorbed, turn off the heat.
10
Cover the paella pan loosely with foil or a lid and let the rice rest for 5 minutes.
Ca. 5 min.
Kokkens note: This resting period allows the rice to finish cooking and become fluffy.
11
Serve the Arroz a Banda directly from the pan, with the cooked seafood arranged on top or alongside. Garnish with lemon wedges and fresh parsley, and offer aioli on the side.

Pr. portion

Næringsindhold

74%Score

Kalorier: 634,3kcal
Protein: 49,1g
Kulhydrat: 84,5g
Fedt: 11,7g
Kostfibre: 2,4g
Sukker: 4,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Arroz a Banda and seafood in separate airtight containers in the refrigerator.

Genopvarmning

Reheat the rice gently in a pan with a splash of water or broth, and the seafood separately for best results.