Arroz a banda – rice cooked in fish stock, with aioli
Alicante's rice dish: rice cooked in a paella pan in a rich fish stock with cuttlefish, prawns, dried ñora pepper, garlic and saffron, and eaten with aioli. The rice should be dry and full of flavour; in the del senyoret version all the seafood comes ready peeled.
- 49 minTime
- 27 minHands-on
- 4Portions
- 34 gprotein per portion
- 800kcal per portion
Ingredients for 4 portions
- 1 lFish stock
- 1 gSaffron
- 5 tbspOlive oil
- 2Ñora peppers, seeded
- 3 clovesGarlic, peeled
- 250 gPrawns, peeled
- to tasteSalt
- 300 gCuttlefish, cleaned, diced
- 1Tomato, grated
- 1 tspPaprika, sweet
- 300 gPaella rice
On the side
- 120 mlAioli sauce
Method
- Heat the fish stock with the saffron and keep it hot.
- Heat the oil in a paella pan of about 38 cm over a medium heat. Fry the garlic cloves for 2 minutes until golden, adding the ñoras for just the last few seconds so they don't turn black. Lift everything out.
- Pound the ñoras and garlic to a paste in a mortar with a splash of the stock.
- Season the prawns with salt and sear them in the oil for 1 minute. Lift out and set aside.
- Fry the cuttlefish in the same oil for about 6 minutes, until lightly browned.
- Add the grated tomato and fry for 4 minutes, until its liquid has cooked off. Stir in the ñora paste and paprika.
- Stir in the rice and fry for 1 minute. Pour in the hot stock, check the salt and spread the rice evenly. Don't stir again after this.
- Cook for 10 minutes over a high heat, then 8 minutes over a medium-low heat, until the rice has absorbed the stock.
- For the last 5 minutes, arrange the prawns on top of the rice.
- Turn off the heat, cover the pan with a clean tea towel and leave to rest for 5 minutes.
- Serve the rice straight from the pan, with aioli on the side.
