World Flavors Cookbook

Arroz a Banda

Valencia's fisherman's rice — cooked in the richest fish broth with saffron and alioli, served separately from the fish.

Cuisine: Spain

Ingredients

• 400g bomba rice
• 1.5L rich fish stock
• 400g mixed fish (monkfish, sea bass, cuttlefish)
• 1 tomato, grated
• 4 cloves garlic
• Pinch of saffron
• 1 tsp sweet paprika
• Olive oil
• Alioli to serve

Instructions

1. Briefly fry fish in olive oil. Remove and set aside.
2. Fry garlic in same pan. Add grated tomato, paprika, and saffron. Cook 5 minutes.
3. Add rice and toast 2 minutes.
4. Add warm fish stock (3x the volume of rice).
5. Cook uncovered at medium heat 18-20 minutes without stirring.
6. Serve the rice first with alioli; fish served as a second course.