Arroz a Banda: Alicante’s Iconic Coastal Rice Dish Reimagined

Arroz a banda stands out as a cornerstone of Alicante’s coastal culinary scene. It is celebrated for delivering a burst of authentic flavors, a dish whose success hinges on the quality of its ingredients. When prepared well, this rice dish reveals a true festival of seafood and saffron, with each component playing a crucial role in building its depth of taste.

The ñora pepper plays a central part in the recipe. It is the essential element of Alicante gastronomy, the quiet secret that elevates a simple arroz a banda into a seafood-focused masterpiece. When fried properly, the ñora adds a smoky sweetness without turning bitter. Alongside the fish stock and careful frying, it contributes a layered aroma that defines the dish.

Here is a guide to assembling the traditional banda rice as it is loved in Alicante, and a step-by-step method to recreate it at home with a distinctly Iberian flavor.

Five tupperware recipes to get to work

Arroz a banda is a dish built on clear fundamentals. The following list outlines a classic set of ingredients and the order in which they should be prepared to achieve a true coastal arroz a banda profile.

Arroz is a banda recipe. INFORMATION

• 400 grams of rice

• 1 kg of white fish for broth

• 1 large squid

• Rice shrimps to taste

• 2 peppers

• 2 tomatoes

• 2 heads of garlic

• 1 cup of olive oil

• 2.5 liters of water

• 1/2 red pepper (regional preferences vary, some recipes omit it)

• Saffron

• Salt

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

1. Stock up on fish with Whitebait.

2. Fry the ñoras without burning them in a pan so they don’t turn bitter, then set them aside.

3. Crush a few garlic cloves in a mortar with cold ñora and a few sprigs of parsley. Fry the grated tomatoes and mix in the paste from the mortar.

4. Add tomato sauce, garlic cloves, and ñora to the smoked stock that was boiled separately. Remember to separate the fish from the oil and keep it ready and clean.

5. Let the mixture simmer for at least thirty minutes.

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

7. Add the rice and stir it with the sofrito.

8. Add twice the amount of rice you use and a little more broth to prevent the grains from remaining undercooked.

9. Scatter saffron on top of the broth and the rice that sits in the paella.

10. Boil for twenty minutes without stirring to allow the grains to release their starch and to form a cohesive crust along the bottom.

Attribution: Alicante gastronomy traditions.