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.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Ingredients
- ·320 g (about 1 1/2 cups) Bomba short-grain rice
- ·1.2 litres (5 cups) strong fish stock, made from rockfish and shells
- ·1 ripe tomato, grated
- ·1 small onion, finely chopped
- ·3 garlic cloves, finely chopped
- ·4 tablespoons olive oil
- ·1 teaspoon sweet paprika
- ·A generous pinch of saffron threads
- ·Salt, to taste
- ·Allioli, to serve
Method
- 1
Warm the fish stock in a pot and keep it gently simmering; steep the saffron in a ladleful of it.
- 2
In a wide paella pan, heat the olive oil and soften the onion and garlic over medium heat without letting them colour.
- 3
Add the grated tomato and cook it down to a dark, concentrated sofrito, about 10 minutes, then stir in the paprika off the heat so it does not burn.
- 4
Add the rice and toast it in the sofrito for a minute, stirring to coat the grains.
- 5
Pour in the hot saffron stock and the rest of the broth, season with salt and stir once to spread the rice evenly.
- 6
Cook over medium-high heat for 10 minutes, then lower the heat for a further 8 minutes until the rice is tender and the liquid absorbed, resisting the urge to stir.
- 7
Rest the rice off the heat for 5 minutes, then serve with a good spoonful of allioli.