Arroz A Banda Recipe

There’s something about the sizzle and unmistakable aroma that hits when you’re whipping up a cozy seafood paella at home; it effortlessly transports you to a sun-drenched Spanish coastline even if it’s a chilly day in your apartment.

I think the Spanish dish, Arroz a Banda, is a delightful way to showcase fresh seafood and spices. The bomba rice, in 1.2 liters of fish stock, has never tasted better (nor been more satisfying), and the addition of tender squid and prawns takes us (and our taste buds) to a whole new level of richness.

Beneath a vibrant red that the tomatoes and saffron threads impart to the dish, this version of Arroz a Banda has all the colors of the coastal Mediterranean. It is (as I have said) for the most part, part 1 of a 2-part recipe.

Arroz A Banda Recipe Ingredients

• Bomba Rice: A Spanish short-grain rice perfect for absorbing flavors.
• Fish Stock: Rich in umami flavor, enhances seafood taste.
• Squid: Low in calories, high in protein, adds texture.
• Prawns: High in protein, low in fat, rich in nutrients.
• Tomatoes: Adds acidity and sweetness, rich in antioxidants.
• Garlic: Provides depth, aids digestion, enhances flavor.
• Saffron: Adds distinct aroma and vibrant color, rich in antioxidants.

Arroz A Banda Recipe Ingredient Quantities

• 400g bomba rice or other short-grain rice
• 1.2 liters fish stock
• 2 medium-sized squid, cleaned and cut into rings
• 8 prawns, peeled and deveined
• 2 ripe tomatoes, grated or finely chopped
• 3 cloves garlic, minced
• 1 teaspoon sweet paprika
• Saffron threads, a pinch
• Salt, to taste
• 2 tablespoons olive oil

How to Make this Arroz A Banda Recipe

1. Use a large paella pan or a wide, flat pan. Without changing the medium heat, pour in the olive oil.

2. Sauté the minced garlic until it’s fragrant—this should take about a minute.

3. Add the rings of squid and cook for around 2-3 minutes until they begin to turn opaque.

4. Add the grated tomatoes and sweet paprika, and cook until the tomatoes begin to condense just a little bit, about 5 minutes.

5. Mix the rice with the tomato mixture until it is well-coated.

6. Add the saffron threads to the fish stock and pour it into the pan. Distribute the saffron threads evenly through the liquid.

7. Heat the mixture until it reaches boiling point, then lower the heat and allow it to simmer gently.

8. Arrange the prawns on top of the rice after 10 minutes of simmering.

9. Keep on cooking for an additional 8-10 minutes, letting the rice become tender and take up the majority of the liquid. Don’t stir.

10. Add salt to taste; take it off the heat; cover it with a clean cloth; let it rest for a few minutes before serving.

Arroz A Banda Recipe Equipment Needed

1. Large paella pan or wide, flat pan
2. Stove or cooktop
3. Measuring spoons
4. Measuring cup
5. Grater (or knife, if chopping the tomatoes)
6. Knife
7. Cutting board
8. Wooden spoon or spatula
9. Ladle
10. Clean cloth or kitchen towel

FAQ

• What type of rice should I use for Arroz A Banda? Arroz A Banda is best made with bomba rice or any short-grain rice, as it absorbs the flavors well and has a desirable texture.
• Can I use store-bought fish stock? Yes, store-bought fish stock is convenient and works well. However, homemade fish stock will provide a richer flavor.
• How do I prepare the squid for this recipe? Clean the squid and cut it into rings. You can also ask your fishmonger to prepare it for you.
• Can I substitute prawns with another seafood? You can use other shellfish like mussels or clams if you prefer, though prawns are traditional.
• Is it necessary to use saffron threads? Saffron adds a distinctive color and aroma, but if unavailable, you can omit it or use turmeric as an alternative, though the flavor will differ.
• How should I serve Arroz A Banda? Traditionally, the rice is served separately from the fish broth, allowing guests to enjoy each part independently.
• What can I serve alongside Arroz A Banda? A simple green salad with a vinaigrette pairs nicely, balancing the rich flavors of this dish.

Arroz A Banda Recipe Substitutions and Variations

You can use Arborio rice or Calasparra rice to make bomba rice.
The following can be used to make fish stock: 1. Chicken stock. 2. Light vegetable broth.

They will impart slightly different flavors, but use them if you find yourself out of fish stock.
For squid: Use small octopi or cuttlefish in place of squid.
Substituting for prawns: Large shrimp or langoustines serve as excellent substitutes for prawns.
For saffron threads:
Turmeric can be used as an alternative for color, but the flavor will not be the same.

Pro Tips

1. Toast the Saffron Before adding the saffron threads to the fish stock, lightly toast them in a dry pan or crush them between your fingers. This will enhance their flavor and bring out more of their vibrant color.

2. Quality Fish Stock Use a high-quality homemade or store-bought fish stock. The flavor of the stock greatly impacts the final dish, so ensure it’s rich and full of flavor.

3. Avoid Stirring Once the rice starts simmering, avoid the temptation to stir it. Allow a crust to form at the bottom of the pan, known as “socarrat,” which is a coveted element in traditional paella.

4. Monitor Liquid Absorption Keep an eye on the liquid level as the rice cooks. If the rice is nearly done but there’s still excess liquid, turn up the heat slightly to evaporate it. Conversely, if the liquid has been absorbed but the rice isn’t fully cooked, add a bit more hot stock or water.

5. Rest Before Serving After removing the pan from the heat, cover the dish with a clean cloth and let it rest for about 5-10 minutes. This allows the flavors to meld and the final bits of liquid to absorb, resulting in perfectly cooked rice.