Go Back

Arroz a Banda (Rice Cooked in Fish Broth)

Few dishes bring the comfort of a shared meal to the table quite like Arroz a Banda. With simple ingredients and a straightforward cooking method, this beautiful rice dish transforms fish broth, seafood, and pantry staples into something truly memorable.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 servings
Calories: 846
Ingredients Method Notes

Ingredients
  

  • 1/4 cup extra virgin olive oil 60 ml
  • 1 cleaned tube of squid cut into bite-sized pieces
  • 12 raw jumbo shrimp peeled, deveined, cut into bite-sized pieces
  • 5 cloves garlic roughly chopped
  • 2 tomatoes finely grated
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 3 cups fish broth 720 ml
  • 1/4 tsp saffron threads .17 grams
  • 1 cup Spanish round rice 200 grams
  • 1 lemon cut into wedges for serving
  • 1 pinch sea salt for seasoning

Method
 

  1. Roughly chop the garlic, finely grate the tomatoes, pat the squid and shrimp dry with paper towels, and cut the squid and shrimp into bite-sized pieces.
  2. Heat a paella pan over medium heat and add the olive oil.
  3. After 1 minute, season the olive oil with sea salt and add the squid and shrimp.
  4. Cook for 1 to 2 minutes, stirring the seafood with the olive oil.
  5. Add the chopped garlic and continue mixing.
  6. After 1 minute, add the paprika and quickly mix together.
  7. Add the grated tomato, season with sea salt, mix together, and simmer without stirring.
  8. Once the tomato has slightly thickened, about 3 to 4 minutes, add the fish broth and saffron.
  9. Raise to medium-high heat, stir, and bring the mixture to a boil.
  10. Add the Spanish round rice and give it one final stir.
  11. Simmer on medium-high heat without stirring.
  12. After 9 to 10 minutes, when most of the broth has been absorbed but some remains, lower the heat to low-medium.
  13. Continue simmering for 4 to 5 minutes until all the broth has been absorbed.
  14. Once virtually no broth remains, raise the heat back to medium and cook for 2 to 3 minutes to achieve the socarrat.
  15. Remove the pan from the heat and cover with a dish cloth.
  16. Let rest for a couple of minutes, then uncover and garnish with lemon wedges before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with a fresh green salad, steamed vegetables, or crusty bread for a complete meal.