📝 About This Recipe
Hailing from the coastal fisherman traditions of Alicante, Arroz a Banda is a masterclass in simplicity and depth, where the rice itself is the undisputed star. Unlike Paella, the seafood is used to create an incredibly intense 'caldo' (broth) before being removed, leaving the short-grain rice to absorb every drop of briny essence. Finished with a golden socarrat and served with a dollop of pungent alioli, it is the ultimate expression of the Mediterranean soul.
🥗 Ingredients
The Intense Seafood Stock
- 2 lbs Fish bones and heads (Non-oily white fish like monkfish, snapper, or grouper)
- 1/2 lb Shell-on Shrimp (Shells will be used for stock, meat reserved for another use)
- 8 cups Water (Cold)
- 1 piece Leek (White part only, cleaned and halved)
The Rice Base
- 2 cups Bomba or Calasparra Rice (Authentic Spanish short-grain rice)
- 1/4 cup Extra Virgin Olive Oil (High quality Spanish oil)
- 3 tablespoons Salmorreta (Flavor Base) (A paste made of sautéed garlic, tomato, and rehydrated ñora peppers)
- 1/2 teaspoon Saffron threads (Toasted and crushed)
- 1 teaspoon Sweet Spanish Pimentón (Smoked paprika)
- 1/2 lb Cuttlefish or Squid (Cleaned and cut into small dice)
- to taste Sea salt (The stock should taste slightly over-salted)
For Serving
- 1/2 cup Garlic Alioli (Traditional garlic and oil emulsion)
- 1 piece Lemon (Cut into wedges)
- 1 tablespoon Fresh Parsley (Finely chopped for color)
👨🍳 Instructions
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1
Begin by making the 'caldo'. In a large stockpot, lightly brown the fish bones and shrimp shells in a splash of oil. Add the leek and 8 cups of water. Bring to a boil, then immediately reduce to a simmer for 25 minutes. Strain through a fine-mesh sieve and keep hot.
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2
Measure out exactly 5 cups of your hot seafood stock. Stir in the toasted saffron and a generous pinch of salt. Set aside.
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3
Place a 15-inch paella pan over medium heat and add the extra virgin olive oil. Ensure the pan is perfectly level.
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4
Add the diced cuttlefish or squid to the pan. Sauté for 3-4 minutes until it releases its moisture and begins to turn golden brown.
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5
Stir in the salmorreta paste (or a mixture of finely grated tomato and garlic). Cook for 2 minutes until the tomato has darkened and the oil starts to separate.
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6
Add the pimentón (paprika) and stir rapidly for only 10 seconds to avoid burning, then immediately add the dry rice.
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7
Sauté the rice grains ('nacarar') for 2 minutes, stirring constantly so every grain is coated in the flavorful oil and turns slightly translucent.
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8
Pour in the 5 cups of hot saffron-infused stock. Use your spatula to spread the rice in an even layer across the entire pan. Do not stir the rice again after this point!
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9
Increase the heat to high and boil vigorously for 8-10 minutes. You want the rice to dance in the bubbling liquid.
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10
Reduce the heat to low-medium and simmer for another 8-10 minutes until the liquid is almost entirely absorbed and the rice is tender but firm (al dente).
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11
To create the 'socarrat' (the crispy bottom layer), turn the heat up to medium-high for the final 2 minutes. Listen for a faint crackling sound and a nutty aroma. Be careful not to burn it; use a spoon to peek at the bottom.
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12
Remove the pan from the heat. Cover with a clean kitchen towel or large piece of foil and let it rest for 5 minutes. This allows the moisture to redistribute perfectly.
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13
Garnish with fresh parsley and lemon wedges. Serve directly from the pan with a side of alioli.
💡 Chef's Tips
Use a wide paella pan to ensure the rice layer is thin; thinness is key to even cooking and a good socarrat. Never stir the rice once the stock is added, as stirring releases starch and makes the rice creamy rather than distinct. If you cannot find ñora peppers for the salmorreta, use a teaspoon of rehydrated sun-dried tomato paste and a pinch more pimentón. Always use hot stock; adding cold liquid to the hot pan will shock the rice and ruin the texture. The 'crackling' sound at the end is your best friend—it signifies the caramelization of the rice sugars against the pan.
🍽️ Serving Suggestions
Serve with a chilled glass of Spanish Albariño or a crisp Rosado from Navarra. A simple green salad with a sharp sherry vinaigrette cuts through the richness of the rice. Dollop the alioli directly onto each spoonful of rice for a creamy, pungent contrast. Traditionally, the fish used to make the stock can be served on a separate platter with potatoes as a second course. Finish the meal with a light almond cake or fresh seasonal fruit.