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 servings
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 pcs onion finely chopped; 3 clove garlic minced; 2 pcs tomato grated; 1 tsp smoked paprika; 0.5 tsp saffron threads lightly crushed; 1.5 cup bomba rice; 6 cup 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 pinch salt; 1 pinch black pepper; 4 pcs lemon wedges (optional); 2 tbsp fresh parsley chopped (optional); 4 tbsp aioli (optional)

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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 634 kcal

Allergen information: may contain crustaceans, fish, and molluscs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

30 mlolive oil
1 pcsonion, finely chopped
3 clovegarlic, minced
2 pcstomato, grated
1 tspsmoked paprika
0.5 tspsaffron threads, lightly crushed
1.5 cupbomba rice
6 cupfish broth, hot
400 gwhite fish fillets, cut into large pieces
200 gprawns, peeled and deveined
200 gsquid, cleaned and sliced into rings
1 pinchsalt
1 pinchblack pepper

garnish

4 pcslemon wedges(optional)
2 tbspfresh parsley, chopped(optional)

side

4 tbspaioli(optional)

Equipment

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

The method

Step by step

1
Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.
About 2 min
2
Add the onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
3
Stir in the garlic and cook for another minute until fragrant.
About 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.
About 7 min
5
Stir in the bomba rice, ensuring each grain is coated in the tomato mixture. Cook for 1-2 minutes.
About 2 min
6
Pour in the hot fish broth. Bring to a gentle boil, then reduce the heat to low.
About 3 min
7
Simmer the rice uncovered for about 15 minutes without stirring, allowing the liquid to absorb.
About 15 min
Cook’s 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.
About 8 min
Cook’s 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.
About 5 min
Cook’s 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.

Per serving

Nutrition

74%Score

Calories: 634.3kcal
Protein: 49.1g
Carbs: 84.5g
Fat: 11.7g
Fibre: 2.4g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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