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Cooking time150 min.
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ComplexityMedium
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Servings4
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Montsià RiceExtra
Arroz Montsià teaches you how to prepare the famous arroz a banda recipe. Arroz a banda is a typical dish from the Alicante coast, especially from Dénia, which is characterized by its intense sea flavor. It is a soupy rice that is cooked with rock fish, such as cuttlefish, shrimp or rascassa, and other ingredients such as potatoes, tomato and garlic.
The origin of arroz a banda dates back to the time of fishermen, who took advantage of the fish that was not sold in the market to prepare this dish. It was cooked on board the boats, in a cauldron, and served "apart", from the fish, "a banda" in spanish. That's where its name comes from.
Ingredients
- 320 g Montsià Extra Rice
- 12 peeled red prawns
- 170 g tomato
- salt
- 20 g of spicy red pepper pulp
- 1 clean cuttlefish
- extra virgin olive oil
- 60ml water
- parsley
- 3 l fish broth
- 2 garlic cloves
- saffron
0/12 Ingredients
0/9 Instructions
Instructions
- Bring the water to a boil and once it starts to boil, turn off the heat, add the saffron and infuse, covered.
- In a frying pan, sauté the ñora pulp, the garlic cloves and a little parsley.
- Add the crushed tomato to the pan and let it cook until the water evaporates.
- Once the water has evaporated, puree the mixture in a blender glass and set aside.
- Put oil in another pan, add the cuttlefish, prawns and fry.
- Add the rice, saffron infusion to the pan and add the fumet.
- Bring to a boil, add the mixture from the blender glass (salmorreta) and add a little salt.
- Let it boil for 14/15 minutes and then turn off the heat and let it rest for 2 minutes.
- After this time you can turn the heat back on for 2 more minutes to get the "socarrat".