Arroz a Banda
Valencian rice cooked in a rich fish stock until each grain is separate and golden, served with garlic mayonnaise, in 1 hour 5 minutes.
Photograph credit: Arroz a banda (image of Arròs a banda on Wikidata Q3462362) by Javier Lastras · CC BY 2.0 · Wikimedia Commons
Build the Meal Around Arroz a Banda
- Allioli
- Lemon wedges
- Dry white wine
Sides from the same cuisine on this site: Patatas a lo Pobre, Escalivada, Espinacas a la Catalana.
How to Make Arroz a Banda
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Simmer the fish bones, prawn shells, onion and water for 20 minutes. Strain, keep the prawns and bring the stock back to a simmer with the saffron.
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Warm the oil in a wide shallow pan and fry the garlic for 1 minute. Add the tomatoes and paprika and cook for 8 minutes until thick.
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Stir in the rice for 1 minute. Pour in 960 ml of the hot stock and add the salt.
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Cook over medium heat for 18 minutes without stirring, until the stock is absorbed. Rest for 5 minutes.
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Serve with the prawns, allioli and lemon.
Related guide: Choosing rice.
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Worth Knowing Before You Cook
Strain the stock well.
Keep it hot when it goes in.
Do not stir the rice once the stock is in.
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Storing and Reheating
Best fresh.
What's in a Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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