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Spanish

Arroz a banda

Alicante-style rice cooked in a deep seafood fumet with salmorreta, saffron, and tender cuttlefish. The rice is served dry and glossy, traditionally with alioli and the fish or seafood on the side.

Arroz a banda — Spanish — ChefSnap
25 minsPrep
55 minsCook
2Serves
MediumDifficulty
690 kcal per serving42g protein 83g carbs 23g fat
Watch it made — Arroz a bandaWatch it madeQuique Dacosta · 3:36

Ingredients

Method

  1. Soak the dried ñora pepper in hot water for 15 minutes, then scrape out the softened flesh and discard the skin and seeds.
  2. Peel the prawns, keeping the shells for the stock and reserving the prawn meat for later.
  3. Heat 1 tablespoon of olive oil in a saucepan and sauté the prawn shells, rock fish or fish bones, and one crushed garlic clove for 3 minutes.
  4. Add the water and a pinch of salt, bring to a gentle simmer, and cook uncovered for 25 minutes without boiling hard.
  5. Strain the fumet through a fine sieve, pressing lightly, and keep about 650ml hot for cooking the rice.
  6. Heat 1 tablespoon of olive oil in a small pan and fry 2 sliced garlic cloves until pale golden.
  7. Add the grated tomato, ñora flesh, and sweet paprika, then cook for 6 to 8 minutes until thick and fragrant.
  8. Blend this mixture into a smooth salmorreta and set it aside.
  9. Heat the remaining olive oil in a 30 cm paella pan over medium-high heat and sauté the diced cuttlefish or squid until lightly browned.
  10. Stir in 2 tablespoons of salmorreta and cook for 1 minute so it coats the seafood.
  11. Add the rice and stir for 1 minute until the grains are glossy.
  12. Add the saffron and 600ml of hot fumet, taste for salt, and spread the rice evenly in the pan.
  13. Boil over high heat for 8 minutes without stirring.
  14. Lower the heat to medium-low and cook for 9 to 10 minutes more, adding a splash of hot fumet only if the pan dries before the rice is tender.
  15. Place the reserved prawn meat on top during the final 3 minutes of cooking.
  16. Increase the heat for the last 30 to 60 seconds to form a light socarrat, listening for a gentle crackle but avoiding burning.
  17. Remove the pan from the heat, cover loosely with a clean towel, and rest for 5 minutes.
  18. Serve the arroz a banda with alioli on the side and the cooked seafood arranged beside or over the rice.

Common questions

Can I substitute bomba rice in arroz a banda, and what changes if I use another short-grain rice?

Yes. Sénia is the closest substitute; Calasparra also works. If using regular short-grain rice, keep a close eye on liquid and timing, because it may absorb differently and turn softer or stickier.

When should the saffron and salmorreta go into the pan, and how long does the rice need to cook?

Add the salmorreta after sautéing the cuttlefish and before the rice. Bloom the saffron in the hot stock or crush it into the stock just before adding. Bomba rice usually takes about 16 to 18 minutes total.

What are the most common mistakes when making arroz a banda?

Boiling the stock too hard, using too much liquid, stirring the rice after it settles, or overcooking the seafood are the main errors. Also avoid a weak fumet and under-seasoning the stock, since the rice depends on it for flavor.

How should I store leftovers, and can I reheat arroz a banda without ruining the texture?

Cool quickly, refrigerate within 2 hours, and keep covered for up to 2 days. Reheat gently with a splash of water or stock in a pan, covered, over low heat. The rice won’t be as crisp, but it will stay moist.

How should arroz a banda be served, and do I add alioli or lemon on top?

Serve it hot, ideally in the paella pan or on warm plates, with the seafood arranged over or beside the rice. Alioli is traditional on the side, and lemon wedges let each person add brightness to taste.