Alicante · Spain
Arroz a Banda
A fishermen's dish from the Alicante and Valencia coast, its name meaning 'rice on the side'. Fishermen would cook cheap or unsellable fish into a rich stock, then cook the rice in that broth and serve the two separately: the fish 'apart' and the deeply flavored rice on its own, eaten with allioli.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Where it comes from
A fishermen's dish from the Alicante and Valencia coast, its name meaning 'rice on the side'. Fishermen would cook cheap or unsellable fish into a rich stock, then cook the rice in that broth and serve the two separately: the fish 'apart' and the deeply flavored rice on its own, eaten with allioli. Today the rice course is the main event, prized for its concentrated seafood flavor.
Where to eat Arroz a Banda
0 restaurants worldwide serve it.
The variants
With allioli
The classic pairing, the garlic emulsion served alongside the plain-looking rice.
Arroz del senyoret
Refined version with all shellfish pre-peeled into the rice.
With rockfish stock
Made from morralla (mixed small rockfish) for maximum depth.
Cook it yourself
- Arroz a Banda
An Alicante fishermen's rice cooked in a deeply flavoured fish broth and served, as its name says, apart from the fish that gave it life. Humble in origin, it is all about the intensity of the stock and a good crust of allioli alongside.