Arroz a Banda: A Classic Alicante Seafood Rice

Arroz a banda is a hallmark of Alicante’s coastal gastronomy, a dish that shines when the freshest ingredients meet patient technique. Its savory depth comes from simple, high-quality components and a careful balance between the seafood broth and the saffron-scented rice. The kitchen’s secret isn’t hidden in a single trick but in the way each element shines: a crisp bite from the ñora, a rich stock, and a warm, aromatic oil that carries the flavors to the grain. In Alicante, this dish is celebrated for its authentic, seafood-forward profile and the way it captures the sea’s generosity in a single pot.

The foundation of this cuisine rests on three pillars: the ñora pepper, the seafood stock, and the careful frying of ingredients that releases their aromas without turning bitter. When these three pieces come together, arroz a banda becomes a vibrant, authentic experience that showcases the region’s coastal produce and cooking philosophy.

Here is a clear guide to making a traditional banda rice with a distinct Alicante touch and step by step instructions for a robust, flavorful result.

Five tupperware recipes to get to work

Arroz is a banda recipe. INFORMATION

• 400 grams of rice

• 1 kg of white fish for broth

• 1 large squid

• Shrimp to taste

• 2 peppers

• 2 tomatoes

• 2 heads of garlic

• 1 cup of olive oil

• 2.5 liters of water

• 1/2 red pepper optional depending on region

• Saffron

• Salt

The trick to good rice from Alicante: it never goes too far this way

1. Begin with a stock of whitebait or fresh local fish to make a rich, clear broth.

2. Fry the ñoras gently in a pan until they release their aroma, then set aside to cool and avoid bitterness.

3. Crush a few garlic cloves with the vanilla of the ñora in a mortar, add a little parsley, and fry tomatoes until they release their natural sweetness. Stir in the mortar mixture for a depth of flavor.

4. Combine the tomato sauce, garlic, and ñora with the smoked stock, ensuring the fish is separated and cleaned beforehand.

5. Let the mixture simmer for at least half an hour to blend everything.

6. In a paella pan over a steady flame, prepare a sauce with finely chopped cuttlefish and shrimp, adding pepper if desired.

7. Add the rice and gently stir with the sofrito to coat every grain.

8. Pour in enough water to double the rice volume and a touch more broth to prevent the grains from remaining hard.

9. A light dusting of saffron on top settles into the broth and rice as it cooks.

10. Simmer for about 20 minutes without stirring to maintain a cohesive crust and avoid breaking the grains.

In Alicante’s kitchens, arroz a banda is an invitation to savor the sea through a simple method elevated by technique. The dish’s success rests on patience at every step, from selecting the ingredients to achieving the right balance of texture and aroma. This is traditional coastal cooking at its most honest, honoring the ingredients and letting them speak for themselves. The final product is a fragrant, deeply satisfying rice that carries the essence of the harbor into the dinner bowl, a true testament to the region’s culinary spirit and its love for seafood.