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Arroz a banda is a typical rice dish from the Mediterranean coast of Spain. It is a dish that was created by fishermen. A broth was made from the fish they had left over. Usually they used fish that had many bones and strong flavor, and rice was cooked with the shredded fish and some leftover shellfish. The original recipe is made with whitebait, a cheap fish, but you can use other fish such as sea bream, monkfish, etc.
An exquisite recipe and very easy to prepare. GuiaInfantil.com offers you the recipe for Plenty of rice, Step by Step. You dare?
- 300 gr. of whitebait or other fish
- 200 gr. sliced squid
- 4 cloves of garlic
- 1 onion
- 250 gr. round rice
- Saffron in threads or powder
- 1 ½ Kg. Of homemade fish broth or in tablet
- 2 tablespoons (soup) tomato sauce
- Salt and oil / Ali-olí or mayonnaise
1- To prepare the broth, in a saucepan, fry the onion cut into pieces and the fish with a little oil. If you want you can also add some prawns, crabs, crayfish or other shellfish to give the broth even more flavor. When they start to color, add plenty of water to a saucepan, season and cook for about 20 minutes.
2- After this time, strain the broth and reserve both the fish and shellfish, as well as the broth.
3- In a large skillet or paella pan, fry the minced garlic cloves in oil until golden brown.
4- Add the squid in pieces and stir.
5- Next, add the threads or the saffron powder and the tomato sauce and stir.
6- When everything is fried, add the rice and fry it.
7- Pour in the broth and cook for about half an hour.
8- Before serving the arroz a banda, let it rest.
9- Serve it accompanied by the Ali-olí sauce or mayonnaise.
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