Arroz a Banda
Rice dish cooked in fish broth and served with alioli.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Arroz a Banda originated in the coastal region of Alicante, Spain. It began as a humble dish created by fishermen who used less marketable fish and seafood, along with rice, to create a filling and flavorful meal on board their boats. The broth was cooked first, then the rice was added, providing a complete and satisfying dish.
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Arroz a Banda is deeply embedded in the culinary culture of the Valencian Community, particularly the coastal regions. It reflects the region's strong connection to the sea and its tradition of using local ingredients to create simple yet flavorful dishes. It's often enjoyed as a communal meal, representing family gatherings and festive occasions.
Fishermen's Origins
The dish’s origins highlight the resourcefulness of fishermen in utilizing all parts of their catch to create a nourishing and affordable meal.
Family Gatherings
Arroz a Banda is commonly served during family celebrations and holidays, emphasizing the importance of shared meals in Spanish culture.
Regional Pride
The dish is a point of regional pride for the Valencian Community, showcasing the area's unique culinary traditions and connection to the Mediterranean Sea.
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Arroz a Banda is characterized by its intense seafood flavor derived from the rich fish broth. The dish is savory and aromatic, with hints of saffron and garlic, balanced by the creamy richness of alioli.
The primary flavor comes from the fish broth, typically made with rockfish (such as scorpionfish, monkfish, or sea bream), shrimp shells, and other seafood scraps. Saffron imparts a subtle floral note and vibrant yellow color. Garlic and ñora peppers (a type of dried red pepper) contribute aromatic depth. The rice absorbs the broth, becoming infused with the seafood flavors. Alioli, a garlic mayonnaise, adds a creamy and pungent counterpoint.
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Broth is Key
Use a variety of fresh, flavorful fish and seafood scraps to create a rich and aromatic broth. Simmer the broth for a sufficient amount of time (at least 45 minutes) to extract maximum flavor.
Rice Choice Matters
Use a short-grain rice variety, such as Bomba rice, which is known for its ability to absorb liquid without becoming mushy. This type of rice is common in paella and other rice dishes of the region.
Even Cooking
Ensure the rice is cooked evenly by distributing it uniformly in the paella pan and maintaining a consistent heat level. Avoid stirring the rice excessively, as this can release starch and make it sticky.
Perfect Alioli
Use high-quality olive oil and fresh garlic to make a flavorful and creamy alioli. Emulsify the ingredients slowly to create a stable and smooth sauce. Alternatively purchase a good quality alioli.
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