Arros a banda recepta

Arroz del senyoret wikipedia

As I mentioned at the beginning, the arroz a banda comes out better if it is prepared with time. We start with the broth, which we will prepare with rock fish and the tails and heads that we have been saving (monkfish, cod, hake …), as well as a potato, an onion and a little salt. You can follow our basic fish stock recipe here.

Arroz a banda is a rich fish rice that is traditionally served with alioli (garlic oil) and, being strict with tradition, also with the fish with which it has been prepared “a banda”, which in Valencian means apart or to one side, in case the diner wants to repel it, although it is something that is no longer stilted.

How to make a good rice

With these heads of carabineros I have done a fumet that removes the hiccups, if you have the opportunity always use in the broth of fish and seafood, carabineros. These contribute an incomparable flavor to our rice.

We begin making the fumet for the rice, it is the most important thing. We put to cook the raspas or the morralla with the vegetables for about 25 minutes to fire average. Of water that covers it well (it will depend on the amount of fish and vegetables). After that time we strain the fumet.

In my case that I have heads of carabineros, we incorporate them to the strained broth and we cook about 8 minutes. After that time we grind everything and strain it. This results in a fumet with a taste of carabinero that you cannot imagine. As I said, strain and reserve. If we have leftover fumet, we will freeze it.

6.- Cover with the fish and prawn broth and cook for 18 minutes, add the saffron or the coloring. The first 5 minutes over high heat and the rest over low heat. Serve at the table with homemade aioli (optional).

Delicious rice

As I mentioned at the beginning, the arroz a banda comes out better if it is prepared with time. We start with the broth, which we will prepare with rock fish and the tails and heads that we have been saving (monkfish, cod, hake…), as well as a potato, an onion and a little salt. You can follow our basic fish stock recipe here.

Arroz a banda is a rich fish rice that is traditionally served with alioli (garlic oil) and, being strict with tradition, also with the fish with which it has been prepared “a banda”, which in Valencian means apart or to one side, in case the diner wants to repel it, although it is something that is no longer stilted.

Arroz a banda vs senyoret

How to prepare a arroz a banda. A traditional rice recipe that triumphs in all the Levante. Until recently I did not dare with this type of recipes, because they are rice to which you have to get the point. Also to know very well which ingredients to use and to respect the tradition of the same one. These are some of the premises that the friends of Wikipaella are looking for, who have encouraged me to prepare and publish the best rice dishes of their community.

Just like paella, this kind of recipes come out best when you enjoy them with friends or family, beer in hand and good conversation. Arroz a banda has a very humble origin, it was prepared by fishermen with leftover fish.

A kind of ranch that was served in the boat and eaten on deck. It consisted of 2 deliveries, one with the discards of fish cooked when making the broth, seasoned with all i oli or salmorreta. And then rice on the side (a banda, in Valencian) which was boiled with the fish stock in a cauldron.

Although the current one is impressive, full of sea flavor and I assure you (I have eaten a few) in each region, indeed in each village, they have their own recipe. It happens with most of the traditional recipes, with a base, in each house it is usually prepared in a different way. In the blog you will find other recipes with rice, from a baked rice, the seafood fideuá, a black rice, rice with chicken and rabbit or a rice broth.