HE lots of rice It is one of the indispensable recipes of Alicante gastronomy, especially the coastal regions. HE The “secret” why this rice always triumphs The quality of their products, which are less than other recipes, contributes to a well-made arroz a banda. a real explosion of flavor.
This nora (nora) It is the basic ingredient of our gastronomy, which we cannot give up on a good arroza banda or seafood. leave the ñora crispy without burning next to you good frying And 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 one 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 years
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2 tomatoes
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2 heads of garlic
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1 glass 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, varies by region)
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saffron
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Salt
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Make fish smoke with Whitebait
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Fry the ñoras in a pan without letting them burn (very important so they don’t get bitter) and set aside.
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Chop a few cloves of garlic in a mortar, along with the already cooled ñora (it will be crispy) and a few sprigs of parsley. We fry the grated tomatoes and add the mixture obtained from the mortar.
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Add the tomato sauce, cloves of garlic and ñora to the smoked broth we set aside. Do not forget to degrease the fish and clean it beforehand.
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Let the mixture simmer for at least half an hour.
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In a paella on the fire, we make a frying pan with finely chopped cuttlefish and rice shrimp (and pepper if we want to use it).
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Add the rice, give it a spin with the sauce
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We add twice as much broth as the rice we use and a little more to prevent the grain from becoming whole.
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We put a little saffron on the broth and rice that is already in the paella.
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Let it boil for 20 minutes without stirring.