Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 30minutes 18minutes 5minutes
Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 30minutes 18minutes 5minutes

Ingredients

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
Servings: servings

Instructions

Cooking instructions
    1. Think carefully about putting your pan on the stove.
    2. In olive oil brown the onions, the potatoes and the garlic finely chopped.
    3. When everything has a beautiful golden color, add some sweet pepperx, and pour water.
    4. Let cook for about 20 to 30 minutes, readjust the salt, remove the bay leaves.
    5. Then add the cleaned fish, for 10 to 15 more minutes, over low heat.
    6. Put in a plate the fish, the potatoes, the onions and filter the broth for the next step.
Rice cooking
    1. In your paella, brown the finely chopped onion, the grated tomato, the sweet pepper and the garlic.
    2. Pour the fish broth, bring it to a boil and introduce the rice
    3. High heat for 8 minutes, then low heat for 8 more minutes. Let stand 5 minutes.
    4. Serve both dishes with aioli.

Recipe Notes

Arroz a banda in paella

Variants of the Arroz a Banda :

The authentic “Arroz a banda” does not include other ingredients.
However, some replace potatoes by sweet potatoes.
And others add pieces of cuttlefishes in the rice.

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