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3-ingredient rice "a banda"



"Arròs a banda", Valencian term for rice on the side, is a dish typical from the coastal area of Alacant. It originated with the fishermen of the area, who would sell off their best fish and keep the leftovers for stock, which they used to cook the rice. Originally this rice contained no other ingredients than the stock - any fish or vegetables were prepared separately, which is why the rice was called on the side. Nowadays this dish is very popular along the Mediterranean coast between Murcia and Barcelona, and it's often prepared with squid and/or shrimp.


🥘Ingredients (for 2 people):


160g ORGANIC PAELLA RICE MAS VELL

about 250g fresh squid, cut into pieces

about 2 cups GALLINA BLANCA SEAFOOD PAELLA BROTH, or 2x the volume of rice


🥘Instructions:

  1. Heat up the broth in a saucepan

  2. Heat up your 26cm PAELLA PAN

  3. Add a drizzle of oil on the pan and pan-fry the squid pieces for about 5 minutes

  4. Add the rice to the pan and stir it for a couple of minutes

  5. Add the boiling broth to the rice and stir to distribute all the ingredients evenly

  6. Let it cook until the rice is done and the broth has been absorbed (it'll take about 16-18 minutes). Shake the pan every now and then to prevent the rice from sticking too much to the bottom of the pan, but don't stir the rice! If the broth has dried up and the rice is still not cooked, you can add more hot broth or water.

  7. When the rice is a minute away from being done, remove the paella pan from the stove, cover it with a kitchen towel and let it rest for 5 minutes before serving.

  8. Take a serving spoon and get ready to scratch the rice from the bottom of the pan - when rice "a banda" is well made, it gets stuck to the pan forming the most delicious and crispy part of any paella-type dish: the "socarraet"!



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Professional Photography by www.santaluciaphotography.ca

Pictures courtesy of Gabriel Gonzalez (gabriel_gonzalez@me.com)