this lots of rice It is one of the indispensable recipes of Alicante gastronomy, especially the coastal regions. this the “secret” of why this rice always triumphs Little in comparison to other recipes, however, lies the high quality of their products, which contributes to making a well-made arroz a banda. authentic flavor explosion.
this nora (nora) It is the basic ingredient of our gastronomy, the secret of our cuisine, which cannot give up making a good arrozu banda or seafood. leave the ñora crispy without burning beside good frying Y a smoke Fish: These are the three pillars on which the arroz a banda recipe is based.
Here we explain the materials you need to make. traditional banda rice and very Alicante and how to do it step by step:
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400 grams of rice
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1 kg of white feed (fish for broth)
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1 large squid
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Rice shrimps to taste
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2 peppers
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2 tomatoes
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2 heads of garlic
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1 cup of olive oil
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2.5 liters of water
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1/2 red pepper (many traditional recipes don’t add it, depends on the region)
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saffron
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Salt
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Stock up on fish with Whitebait
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Fry the ñoras without burning them in a pan (very important so that they don’t turn bitter) and set aside.
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Crush a few cloves of garlic in a mortar with cold ñora (it will be crunchy) and a few sprigs of parsley. We fry the grated tomatoes and add the mixture obtained from the mortar.
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Add tomato sauce, garlic cloves and ñora to the smoked stock that we boiled separately. Remember to separate the fish from the oil and have it cleaned before.
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Let the mixture simmer for at least half an hour.
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In a paella over the fire, we make a sauce with finely chopped cuttlefish and rice shrimp (and pepper if we want to use it).
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We add the rice and turn it with sofrito
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We add twice the amount of rice we use and a little more broth to prevent the grain from remaining whole.
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We put some saffron on top of the broth and rice that was already in the paella.
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Boil for 20 minutes without stirring.