Arroz a banda with salmorreta

Ingredients

• to tasteRice
• to tasteSquid
• to tastePrawns
• to tasteCabra fish (red gurnard)
• to tasteSalt
• to tasteExtra virgin olive oil
• to tasteSaffron
• to tasteSweet paprika
• to tasteCrushed tomato

Instructions

1. 1

   Prepare salmorreta

   Make the Alicante-style salmorreta in advance. It is a fried sauce commonly used in rice dishes and paellas in the Alicante area, where it adds characteristic colour and flavour; the original recipe refers to a separate full method.

2. 2

   Prepare fish stock

   Have a good fish and shellfish stock ready before you start cooking the rice. The original recipe refers to a separate method for making and straining the stock.

3. 3

   Clean the seafood

   Clean the cabra fish, remove the fillets, skin and bones, and clean the squid and prawns. Cut the prepared seafood into evenly sized pieces. This version uses cabra, also known as red gurnard, though monkfish is mentioned as another fish that holds up well to longer cooking.

4. 4

   Brown the seafood

   Heat a paella pan or frying pan over a high heat. Add the extra virgin olive oil, then cook the squid first over high heat so it browns without releasing water. Once it starts to colour, add the prawns and then the fish.

5. 5

   Season the pan

   Turn the heat down slightly. Add the saffron strands, a pinch of sweet paprika and salt, and cook for a few seconds, taking care not to burn the spices. Immediately stir in one tablespoon of salmorreta per person, then add the rice.

6. 6

   Add the tomato

   Stir to coat the rice in the pan mixture. Add the crushed tomato and mix it through, cooking everything for one minute before adding the stock. Have the fish stock strained and thoroughly hot so the rice keeps cooking steadily.

7. 7

   Cook the rice

   Turn the heat up and pour in all the hot fish stock. Stir briefly to spread the rice across the base of the pan, then cook over a high heat for 10 minutes.

8. 8

   Rest the rice

   After the first 10 minutes, reduce the heat to almost its lowest setting and cook for a further 5–8 minutes, until nearly all the stock has evaporated. Turn off the heat when the rice is almost dry and leave it covered to rest for 2 minutes.

9. 9

   Finish and serve

   While the rice rests, grill the reserved fish and prawns with a few drops of extra virgin olive oil. Decorate the rice with the grilled seafood and add a few drops of homemade alioli over the surface. The rice should have a characteristic socarrat layer on the bottom.

What is arroz a banda?

Arroz a banda is a seafood rice associated with Alicante and the wider Valencian Mediterranean coast. Its name is often understood as rice served separately from the fish, though versions vary from place to place.

Alicante salmorreta: This version uses the local fried sauce to build flavour and colour in the pan. Cooking the rice in fish stock brings the seafood notes through the whole dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

The rice is the main source of carbohydrate, while olive oil and alioli contribute most of the fat. The seafood provides protein, although the supplied per-serving nutrition lists protein as 0 g. Balance the plate with a simple vegetable side if you want a lighter accompaniment.

Prepare the components first

Salmorreta: Make this ahead, as the method relies on adding it during the brief seasoning stage. The recipe specifies one tablespoon per person.

Fish stock: Have the stock strained and hot before you start cooking. Adding it hot helps avoid interrupting the rice’s cooking.

Choose and prepare the seafood

Firm fish: Cabra, also called red gurnard, is used here; the method also suggests monkfish as an alternative that can withstand longer cooking.

Even pieces: Clean and debone the fish, then cut the seafood into evenly sized pieces so it is easier to cook consistently. Keep some fish and prawns aside for the final garnish.

Build flavour without burning the spices

Hot pan: Start by browning the squid over high heat, then add the prawns and fish. The method aims to brown the squid without letting it release water.

Quick seasoning: Lower the heat before adding saffron, paprika and salt, and cook them only for a few seconds. Stir in the salmorreta promptly so the spices do not burn.

Watch the rice as it cooks

First stage: Once the hot stock is in, spread the rice evenly and leave it over high heat for 10 minutes.

Second stage: Lower the heat almost to its minimum and cook for another 5–8 minutes, until the stock has nearly evaporated. The recipe’s final cue is rice that is almost dry before it rests.

Rest and look for socarrat

Covered rest: Turn off the heat and leave the pan covered for 2 minutes before adding the grilled seafood.

Crisp base: Socarrat is the characteristic toasted rice layer at the bottom of the pan. The recipe aims for this during cooking, but the rice should not be stirred around once it has been spread for the main cook.

Serve with alioli

Finish: Top the rice with the reserved grilled fish and prawns, then add a few drops of alioli across the surface. The alioli recipe is referenced separately in the original method.

On the side: Serve the rice straight from the pan while the seafood garnish is warm. A simple salad can provide a fresh contrast without competing with the seasoned rice.

Recipe notes & tips

• Have the salmorreta and fish stock ready before heating the pan.
• Use a paella pan or a frying pan with a base wide enough to spread the rice.
• Keep the stock hot and strained before adding it to the rice.
• Reserve some fish and prawns before cooking so you can grill them for the topping.
• Add the salmorreta straight after the spices to help prevent them burning.
• Let the rice rest covered for the full 2 minutes before garnishing.

Variations

• Use monkfish: Swap it for the cabra fish, as suggested in the method.
• Change the seafood: Use a mix of squid, prawns and firm fish to suit what you have.
• Adjust the salmorreta: Keep the recipe’s measure of one tablespoon per person for its Alicante-style flavour.
• Serve alioli separately: Offer it at the table so everyone can choose how much to add.
• Add a fresh side: Serve with a simple salad for contrast alongside the rice.

Common mistakes to avoid

• Starting without the stock: Prepare and strain it beforehand so it is ready and hot when needed.
• Crowding the rice in a narrow pan: Use a pan that lets you distribute the rice across the base.
• Burning the spices: Lower the heat and stir in the salmorreta promptly after a few seconds.
• Adding cold stock: Heat it well before pouring it in to keep the cooking process steady.
• Stirring throughout the cook: Stir briefly to distribute the rice, then leave it to cook undisturbed.
• Skipping the rest: Cover the nearly dry rice and let it stand for 2 minutes before serving.

How to store

Refrigerate leftovers in a covered container and use within 1–2 days. Reheat gently until steaming hot; the rice may lose some of its crisp base, so add the alioli after reheating.

Frequently asked questions