Orez a Banda (Arroz a Banda)
Arroz a banda Spune: ah-ROTH ah BAN-dah
Orez a banda este un fel de mâncare clasic valencian cu orez de pe coasta Alicante. Pescarii găteau în mod tradițional orezul într-un supă bogată, concentrată de pește și crustacee făcută din captura zilei, apoi serveau orezul cu aromă intensă separat de fructele de mare. Numele „a banda” înseamnă „aparte”, referindu-se la servirea orezului singur cu un alioli îndrăzneț de usturoi. Oferă un gust intens de fructe de mare cu boabe perfect gătite care absorb fiecare picătură din bulionul aromatic.
Orez a Banda (Arroz a Banda)
Arroz a banda
Pronunțat ah-ROTH ah BAN-dah
- Porții
- 4
- Pregătire
- 30 min
- Gătire
- 35 min
- Total
- 1 h 5 min
- Nivel
- Mediu
De asemenea fără nuci.
Alergeni: conține ou, pește, fructe de mare. Verifică etichetele ingredientelor ambalate.
Ingrediente
Cantitățile au fost scalate. Timpii de gătire și dimensiunile tăvilor rămân aceleași.
For the alioli
Mod de preparare
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.
Variante regionale
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.
Note ale bucătarului
- 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.
Se servește cu
Garlic alioli and a crisp white wine such as Albariño or a local Alicante rosé.
Se poate pregăti din timp și păstrare
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.
