Arroz a Banda
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 10 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 634 kcal
Informacja o alergenach: może zawierać skorupiaki, ryby i mięczaki. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 30 mlolive oil
- 1 szt.onion, finely chopped
- 3 ząbekgarlic, minced
- 2 szt.tomato, grated
- 1 łyżeczkasmoked paprika
- 0,5 łyżeczkasaffron threads, lightly crushed
- 1,5 szklankabomba rice
- 6 szklankafish broth, hot
- 400 gwhite fish fillets, cut into large pieces
- 200 gprawns, peeled and deveined
- 200 gsquid, cleaned and sliced into rings
- 1 szczyptasalt
- 1 szczyptablack pepper
garnish
- 4 szt.lemon wedges(opcjonalnie)
- 2 łyżkafresh parsley, chopped(opcjonalnie)
side
- 4 łyżkaaioli(opcjonalnie)
Sprzęt
paella pan · large pot · frying pan · knife · cutting board
Sposób przygotowania
Krok po kroku
- 1
Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.
Około 2 min
- 2
Add the onion and cook until softened and translucent, about 5-7 minutes.
Około 7 min
- 3
Stir in the garlic and cook for another minute until fragrant.
Około 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.
Około 7 min
- 5
Stir in the bomba rice, ensuring each grain is coated in the tomato mixture. Cook for 1-2 minutes.
Około 2 min
- 6
Pour in the hot fish broth. Bring to a gentle boil, then reduce the heat to low.
Około 3 min
- 7
Simmer the rice uncovered for about 15 minutes without stirring, allowing the liquid to absorb.
Około 15 min
Wskazówka kucharza: 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.
Około 8 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Na porcję
Wartości odżywcze
- Kalorie
- 634,3kcal
- Białko
- 49,1g
- Węglowodany
- 84,5g
- Tłuszcz
- 11,7g
- Błonnik
- 2,4g
- Cukry
- 4,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover Arroz a Banda and seafood in separate airtight containers in the refrigerator.
Reheat the rice gently in a pan with a splash of water or broth, and the seafood separately for best results.