Arroz a Banda
Arroz a banda Say it: ah-ROTH ah BAN-dah
Arroz a banda is a classic Valencian rice dish from the Alicante coast. Fishermen traditionally cooked the rice in a rich, concentrated fish and shellfish stock made from the day’s catch, then served the deeply flavored rice separately from the seafood. The name “a banda” means “apart,” referring to serving the rice on its own with a bold garlic alioli. It delivers an intense seafood taste with perfectly cooked grains that absorb every drop of the aromatic broth.
Arroz a Banda
Arroz a banda
Pronounced ah-ROTH ah BAN-dah
- Serves
- 4
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains egg, fish, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the alioli
Method
Prepare a strong fish stock in advance by simmering fish bones, shrimp heads, and shellfish for at least 45 minutes; strain and reduce until deeply flavored. Keep hot.
In a wide paella pan or large heavy skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook 30 seconds until fragrant. Add the grated tomato and cook until the mixture thickens and darkens, 4–5 minutes.
Sprinkle in the sweet paprika and crumbled saffron. Stir for 20 seconds, then add the rice. Stir well to coat every grain with the sofrito, about 2 minutes.
Pour in the hot fish stock. Season with salt, bring to a boil, then reduce to a lively simmer. Cook uncovered for 15–18 minutes, stirring occasionally, until the rice is just tender and the liquid is mostly absorbed.
Remove from heat, cover with a clean kitchen towel, and let rest 5 minutes so the rice finishes cooking in residual heat.
While the rice rests, make the alioli. mash the garlic with a pinch of salt in a mortar or blender. Add the egg yolk and lemon juice, then slowly drizzle in the oil while whisking or blending until thick and creamy.
Serve the rice in shallow bowls or on a platter. Pass the alioli separately so each person can stir a generous spoonful into their rice.
Regional variants
Some coastal cooks add a touch of ñora pepper to the sofrito for deeper color and flavor. Modern versions occasionally include a few clams or razor clams cooked directly in the rice.
Cook's notes
- The stock is the soul of the dish; use the freshest fish and shellfish scraps you can find and reduce it until it tastes almost like seafood essence.
- Bomba rice is ideal because it absorbs more liquid without turning mushy; never rinse the rice before cooking.
- If serving the seafood, gently simmer it in the stock for the last 5 minutes, then remove it and serve alongside the rice.
Serve with
Garlic alioli and a crisp white wine such as Albariño or a local Alicante rosé.
Make ahead and storage
The fish stock can be made 2 days ahead and refrigerated. Cooked arroz a banda is best eaten fresh but can be gently reheated with a splash of stock.
