Hello everyone! Welcome to a new recipe at Paulina Cocina. Today we're going to share the most faithful of all: arroz a banda. This is an improved and delicious version of rice that, if you haven't tried yet, I highly recommend you do. So, I'm going to share with you all the secrets and tricks for cooking homemade arroz a banda.
Content table
The most classic rice a la banda
Arroz a banda is a traditional dish from Valencian cuisine in Spain . The main ingredients are rice, fish broth, and seafood (shrimp, clams, etc.). It also includes onion, tomato, garlic, paprika, and olive oil.
What is a banda rice?
This is a delicious dish that combines flavors and textures, a delight for seafood lovers . A very popular variation is mixed paella, which, in addition to seafood, also includes meat and vegetables.
About the ingredients of this recipe
If the ingredients mentioned above are not enough and you want to achieve more flavor, you could also add other ingredients such as chorizo, blood sausage, chicken, etc.
These ingredients give arroz a banda a more complex and rich flavor. You can also vary the broth used to give the rice a distinct flavor . Instead of using fish broth, you can use chicken broth or vegetable broth.
- It is important to note that the rice used to make arroz a banda must be bomba rice , as it is the type of rice that best retains water and expands during cooking, which helps achieve that characteristic light and airy texture.
- It's advisable to use a good, quality fish stock . Below, I'll show you how to make your own at home. Keep in mind that the flavor of the stock will permeate the rice and seafood. It's important not to salt the stock before adding it to the rice, as seafood already contains enough salt.
- If you don't know how to get the rice to the perfect point , then I recommend using 2 to 2.5 cups of broth per cup of rice.
- As for presentation, arroz a banda is served on a flat platter and garnished with seafood and fresh herbs like cilantro or parsley . It can also be served with a slice of lemon to add a touch of acidity to the dish.
The simplest way to make homemade rice a banda
To make arroz a banda you have to follow a series of super easy steps:
Generally, the onion, garlic, and tomato are first sautéed in a pot with olive oil to create a base of these flavors. Then, the rice is added and mixed with the vegetables until the rice is well coated in oil.
Once this is done, add the fish stock and let it cook over medium-low heat, stirring occasionally to prevent it from sticking. Finally, simply add the seafood and cook for another 5 minutes.
Could anything be simpler and richer, Paulina? It doesn't exist.
If you're one of those people who can't even make rice, I invite you to watch this video from my survival guide, which I guarantee won't fail you. You can also see all my rice recipes !
The option of making baked rice a banda
Yes. It's possible to make this recipe in the oven , and many people prefer the flavor achieved this way.
To make baked rice a banda, follow the same cooking process mentioned above, but instead of cooking it in a pot on the stove, place the rice in a baking dish and bake for about 20 minutes.
- This cooking method gives the rice a lighter, airier texture and also helps give it a more intense flavor.
It is important to stir the rice a couple of times during cooking in the oven to prevent it from burning.
What is the origin of arroz a banda?
Arroz a banda originates from the Valencia in eastern Spain. It's a traditional Valencian dish that has become very popular throughout Spain.
Its origin is uncertain, but it is believed to have been created in the 19th century by fishermen on the Valencian coast , who used the ingredients available in their surroundings for cooking.
It's believed that at that time, fishermen often brought rice and some vegetables on their voyages, but also fish broth and fresh seafood they had caught that day. At sea, they would cook rice with these ingredients and serve it on board as a warm, comforting meal.
Nowadays it is a very popular dish throughout Spain and also in other countries, and is considered one of the most representative dishes of Spanish cuisine .
What is the difference between arroz a banda and arroz del senyoret?
Arroz a banda and arroz del senyoret are two traditional dishes of Valencian cuisine, but they have some differences in terms of ingredients and preparation method.
It's simple: arroz a banda is a dish with seafood cooked with bomba rice in a casserole dish, while arroz del senyoret is a dish with meat and vegetables (sometimes seafood too), cooked in a paella pan without stirring.
Rice a banda recipe
Yields: 4 servings
Total preparation time: 1 hr 30
Ingredients
- 1 liter of fish stock.
- 300 gr bomba rice.
- 2 onions.
- 1 red bell pepper.
- 3 ripe tomatoes.
- 1 clove of garlic.
- Salt and pepper.
- 1 teaspoon of sweet paprika.
- 1 teaspoon of saffron or strands.
- 300 gr of whole prawns.
- 2 squid cut into strips or 100 gr of small ones.
- Parsley to decorate
Ingredients for fish broth
- Hake or some white fish they have.
- 3 leeks.
- 3 celery stalks.
- Prawn heads.
- Salt and pepper.
- Bay leaf.
How to make homemade fish stock?
The broth is key to this recipe's flavor. You can buy it pre-made in cubes (instant) or you can also make it at home. I recommend doing so. Below, I'll show you how to make homemade broth:
For this recipe, you'll need 1 liter of broth. It's important to have it boiling when you begin this recipe.
Boil the hake or white fish of your choice, the shrimp heads, and the vegetables for about 25 minutes over medium heat. Skim off any foam that forms. After this time, strain and set aside.
How to make classic rice a banda step by step
- In a large skillet or paella pan, add a drizzle of olive oil and brown the shrimp for 2 to 3 minutes. Set aside. In the same skillet, add another drizzle of olive oil and add the chopped onion and the medium-sized bell pepper. Brown over medium heat until translucent, then add the grated tomato. Combine everything and sauté for another 3 to 5 minutes.
- After the time has passed, add the squid and finely chopped garlic, and continue cooking for 10 minutes.
- At this point add the rice, along with the paprika and saffron, salt and pepper.
- Then, start adding the broth little by little, about 1 cup at a time, once it's boiling. Reserve an extra cup of boiling broth on one side and add it little by little during cooking so it doesn't dry out.
- Cook for 20 minutes, until dry and loose, adding the browned shrimp at the end of cooking.
Let it rest for 10 minutes before serving. Garnish with chopped parsley and enjoy! (You can also serve it with homemade aioli.)
How to prepare baked rice a banda
- In a large (oven-safe) skillet or paella pan, sauté the onion and garlic cloves with a dash of olive oil.
- Grate the tomatoes and add them to the paella pan with a few saffron threads or a teaspoon of saffron. Stir well and preheat the oven to 200°C.
- Add the squid, paprika, salt, and pepper. Cook over medium heat for 5 minutes.
- Add the rice and stir for 2 minutes. Pour in the fish stock and divide the rice into the paella pan (approximately twice as much stock as rice).
- Place the paella pan in the oven and cook at 200ºC for 10 minutes.
- Remove from the oven, add the shrimp, if needed, add 1 more cup of broth, and cook in the oven for 10 more minutes.
- After the time has elapsed, turn off the oven and remove the rice. Garnish with parsley and let it rest for another 7 minutes before serving.
