Spanish

Arroz a Banda

Name: Arroz a Banda
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g Bomba or Senia rice; 1.5 liters high-quality concentrated fish broth (morralla/rockfish base); 300g cuttlefish (sepia) or squid, cleaned and diced; 200g peeled shrimp; 1 large ripe tomato, grated; 2 garlic cloves, minced; 1 tsp sweet smoked paprika; 1 pinch saffron threads; 4 tbsp extra virgin olive oil; Salt to taste

Rice cooked entirely in a deep, flavour-packed fish and shellfish broth until every grain is intensely savoury — Valencian seafood cooking at its finest.

45 minutes

Serves 4

Dinner

Contains common allergens

Fish Seafood Shellfish

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Instructions

6 steps

1
Heat the Broth: In a separate saucepan, bring the fish broth to a gentle simmer. Toast the saffron threads lightly and dissolve them into the hot broth.

2
Sauté the Seafood: Heat the olive oil in a paella pan over medium-high heat. Add the diced cuttlefish and sauté for 4-5 minutes until it begins to brown and pop. Add the peeled shrimp, cook for 1 minute until pink, then remove the shrimp and set aside to prevent overcooking.
3
Build the Flavor Base: Reduce heat to medium. Add the minced garlic to the cuttlefish, cooking for 30 seconds until fragrant. Add the grated tomato and cook for 3-4 minutes until the liquid evaporates and it forms a jam-like paste. Stir in the smoked paprika and cook for 10 seconds.
4
Toast the Rice: Add the rice to the pan, stirring continuously for 2 minutes to coat every grain in the flavorful oil and tomato mixture. The edges of the rice should become slightly translucent.
5
Simmer: Pour in the simmering saffron-infused fish broth. Give the pan a gentle shake to distribute the rice evenly. Boil vigorously for 8 minutes, then reduce the heat to low and simmer for 8-10 minutes.
6
Finish and Rest: In the last 2 minutes, arrange the cooked shrimp over the top. Turn the heat up slightly to create the crispy 'socarrat' bottom crust. Remove from heat, cover with a cloth, and let rest for 5 minutes. Traditionally served with a side of garlic alioli.

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