Arròs a banda – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Region / Locale: Alicante Servings: Serves 4
Spain Region / Locale: Alicante Servings: Serves 4Arròs a banda is a traditional rice dish originating from the Alicante region in Spain. It is a flavorful and aromatic dish that embodies the essence of the Mediterranean. Originally conceived by fishermen, arròs a banda was made with the simplest ingredients at sea, using the day’s catch to infuse rich flavors into a pot of rice cooked in fish stock. Over the years, it has been refined into a beloved staple of Spanish cuisine, cherished for its subtle seafood notes and the artistry in its preparation. This dish is known for its distinct method of separating the cooked fish from the rice, allowing each component to be savored either individually or together.
Ingredients
- Bomba rice – 2 cups / 360 g
- Fish stock – 5 cups / 1.2 liters
- Monkfish – 300 g, cubed
- Squid – 200 g, cleaned and sliced
- Prawns – 300 g, peeled and deveined
- Onion – 1 large, finely chopped
- Tomato – 2 ripe, grated
- Garlic cloves – 2, minced
- Saffron – a pinch
- Sweet paprika – 1 tsp
- Olive oil – 4 tbsp / 60 ml
- Salt – to taste
- Parsley – for garnish
Instructions
- In a large paella pan, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Stir in grated tomato and cook until the mixture thickens into a sauce.
- Add squid to the pan, cook for a few minutes until tender.
- Sprinkle in sweet paprika and saffron, stir quickly to release their aroma.
- Add rice to the pan, stirring to cover grains with the sauce.
- Pour in hot fish stock, ensuring the rice is evenly submerged. Season with salt.
- Arrange monkfish and prawns over the top.
- Simmer uncovered over medium heat for about 15 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat, cover with a clean cloth, let it rest for 5 minutes.
- Garnish with chopped parsley before serving.
Substitutions
- Bomba rice -> Calasparra rice
- Monkfish -> Hake
- Fish stock -> Vegetable stock
- Squid -> Cuttlefish
Enhancements in the Next Evolution
- Use homemade fish stock for deeper flavor.
- Marinate prawns in a bit of olive oil and garlic before cooking for enhanced richness.
- Add a splash of white wine to deglaze after sautéing onions and garlic.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
