Arroz a Banda: Alicante’s Seaside Rice Masterclass

Rice holds a central place in Alicante’s coastal cuisine, where it often shines as a must-try dish. The famed arroz a banda wins with its pristine ingredients and a bold, sea-kissed flavor that thrives when each component is treated with care. The mystery behind its success lies in high-quality elements and precise technique, which together create a true explosion of taste for seafood lovers.

Ñora peppers are a cornerstone of this dish, providing a deep, fruity sweetness that balances the broth’s richness. Preserving the peppers’ character requires careful frying until they stay vibrant, avoiding any bitter edge. Alongside the peppers, fish stock and fresh seafood form the trio that defines arroz a banda. This traditional approach shapes every bite, delivering a dish that captures the essence of Alicante’s seafaring heritage.

Here is a guide to gathering the essentials for a classic banda rice, crafted in the Alicante style, and the step-by-step method to bring it to life.

Five Tupperware ideas to take to work

• 400 grams of rice

• 1 kg of white fish, used for the broth

• 1 large squid

• Rice shrimp to taste

• 2 years

• 2 tomatoes

• 2 cloves of garlic

• 1 glass of olive oil

• 2.5 liters of water

• 1/2 red pepper (regional variations exist, some recipes omit it)

• saffron

• Salt

The trick to great rice from Alicante: how it never fails

1. Smoke the fish gently to create a fragrant base for the broth

2. Fry the ñoras in a pan, watching carefully not to burn, then set aside

3. Crush a few garlic cloves in a mortar with the cooled ñora and a few parsley sprigs. Sauté tomato and blend this mixture with the mortar contents

4. Combine the tomato sauce, garlic and ñora with the smoked broth. Remember to skim the fish and clean it beforehand

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

6. In a paella pan over a flame, fry finely chopped cuttlefish and rice shrimp, adding pepper if desired

7. Stir in the rice so it mingles with the sauce

8. Add broth at roughly twice the volume of the rice, with a little extra to keep the grains separate

9. Finish with a touch of saffron on the broth and the rice in the pan

10. Let it boil for about 20 minutes without stirring

As described by Alicante cooks, the balance of stock, aromatics and heat determines the final texture. The broth should encase the grains yet remain distinct, with the seafood flavors layered throughout the dish. This approach mirrors the region’s pride in fresh ingredients and straightforward technique. (Cited from Alicante culinary traditions)