Arroz a Banda
Alicante rice cooked in an intense fish broth, with just a little cuttlefish and shrimp: the flavor is in the broth.
- Total
- 45 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- bomba rice12 oz
- cuttlefish8.75 oz
- peeled shrimp5.25 oz
- fish stock1.25 qt
- ñora pepper2
- tomato1
- garlic clove3
- sweet paprika1 tsp
- saffron1 pinch
- olive oil5 tbsp
- aioli4 tbsp
- salt1 tsp
Method
- 1
Soak the ñora pepper in hot water and scrape out its flesh. Heat the fish stock with the saffron.
- 2
In the paella pan, sauté the diced cuttlefish and peeled shrimp in the olive oil 3 minutes.
- 3
Add the minced garlic, grated tomato and ñora flesh and sauté 8 minutes. Add the sweet paprika.
- 4
Add the bomba rice and toast it 1 minute.
- 5
Pour in the hot stock, salt and cook 17-18 minutes without stirring. Rest 5 minutes and serve with the aioli.
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