Arroz a la Banda: Alicante’s Signature Seafood Rice

Arroz a la banda: Alicante’s iconic seafood rice

Arroz a la banda is a staple of Alicante’s coastal gastronomy. The dish shines because of the careful selection of ingredients and the way they come together to create a bold, authentic flavor. The most important factor is the quality of what goes into the pot, which helps the rice itself achieve a remarkable harmony with the seafood stock and the saffron-scented broth.

Ñora peppers are a central element in this recipe. They impart a deep sweetness and a gentle smokiness that anchors the overall character of the dish. When prepared correctly, the peppers stay crisp and vibrant without picking up a bitter bite. Alongside the peppers, a good sear on the fish stock and properly fried aromatics are essential. The result is a clean, aromatic base that supports the star ingredients: the arroz and the seafood used for the sauce and stock. These three pillars — the arroz, the ñora peppers, and the seafood stock — form the backbone of arroz a banda.

Here is a detailed look at the ingredients and the step-by-step method that captures the spirit of Alicante while staying true to traditional flavors.

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

• 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 variations may omit it

• Saffron

• Salt

The key to great rice from Alicante: keep it on track, don’t overdo it

1. Prepare a stock using whitefish for a clean, delicate broth

2. Fry the ñoras gently until they release flavor, ensuring they don’t burn and turn bitter

3. Crush a few garlic cloves in a mortar with cold ñora and a few parsley springs. Sauté the chopped tomatoes and fold in the mortar mixture

4. Add the tomato sauce, garlic and ñora to the smoked stock that was boiled separately. Separate fish from oil and clean it before use

5. Let the mixture simmer for at least thirty minutes

6. In a paella pan over a steady flame, prepare a sauce with finely chopped cuttlefish and shrimp, with optional peppers

7. Pour in the rice and stir with the sofrito to blend flavors

8. Use twice the amount of rice as liquid; add a touch more broth to keep the grains separate

9. Top the broth and rice with a pinch of saffron for aroma and color

10. Simmer for about twenty minutes without stirring to achieve a crusty socarrat and full, cohesive flavor

Note: the exact ratios and vegetables can vary by region, but the essence remains the same — a respectful, balanced approach to rice, seafood, and aromatic peppers that defines Alicante’s arroz a banda.

Cited culinary guidance: local cooks emphasize fresh stock, careful pepper preparation, and patient simmering as the keys to a memorable arroz a banda. Attribution: regional culinary traditions and expert home cooks in Alicante have consistently highlighted these elements as foundational.