“Arroz a banda” means “Rice on the side” because the paella-cooked rice is cooked in a fish broth, without ingredients (sometimes some small cuttlefishes) and it accompanies a fish dish with potatoes and onions.
This dish is usually served with aioli, because the fishes have lost their taste in the broth used to cook the rice.
Be careful : the name of “Arroz a Banda” is often misused…
This dish is often served in restaurants without the fish dish and its potatoes, but with mussels, cuttlefish or squids, and crustaceans on top.
It is then a “Seafood paella” or an “Arroz del Senyoret” if all the crustaceans are peeled.
For the dish
- 1piece Onion: very finely chopped
- 2piece Tomatoes: manually grated. Keep the pulp & discard the skin
- 1tbsp Sweet pepper
- 1g Saffron
- 1kg Round grain rice: P.D.O. from Valencia, in Bomba or Albufera, but absolutely round and short rice
- 3dl Olive oil: P.D.O. from Valencia, or any Mediterranean extra virgin oil
- 1tbsp Salt
For the broth
- 800g Potatoes
- 500g Onion
- 1kg Rock fish: Mediterranean. Ex. : Monkfish, Scorpene, Snipefish, Sarans..
- 2,5l Fish broth: 3 l if you are cooking over a wood fire
- Think carefully about putting your pan on the stove.
- In olive oil brown the onions, the potatoes and the garlic finely chopped.
- When everything has a beautiful golden color, add some sweet pepperx, and pour water.
- Let cook for about 20 to 30 minutes, readjust the salt, remove the bay leaves.
- Then add the cleaned fish, for 10 to 15 more minutes, over low heat.
- Put in a plate the fish, the potatoes, the onions and filter the broth for the next step.
- In your paella, brown the finely chopped onion, the grated tomato, the sweet pepper and the garlic.
- Pour the fish broth, bring it to a boil and introduce the rice
- High heat for 8 minutes, then low heat for 8 more minutes. Let stand 5 minutes.
- Serve both dishes with aioli.