How to make an original ARROZ A BANDA PAELLA from Valencia, Spain
Original Paella bring you a new and exquisite Original Paella RECIPE from Valencia Spain, «L’ARROS A BANDA» or “ARROZ A BANDA”, is a dish of rice cooked in fish stock, typical of the coastal area of Alicante (Comunidad Valenciana) and Murcia (Region of Murcia), Spain. It is popular up to Garraf, Barcelona (Catalonia). It is sometimes confused with paella from Valencia.The name » A BANDA » comes because rice is eaten apart from fish, (apart = «a banda» ) and it has its origin in the peculiar way of serving this dish that traditionally has a resemblance to the traditional Madrid stew, in the sense that the foods used to make the broth are served as a second course, this time accompanied with «ALL I OLI » or » AJO- ACEITE», which is essential in these dishes and it provided to the seafaring people, calories that couldn´t obtain otherwise, in addition to the antibiotic properties of garlic.
1.- INGREDIENTS AND PROPORTIONS
Time:
Preparatión time: 20 minutes
Cooking time: 40minutes
People: 4 dinners
3.- Preparations:
FRESH GOOD FISH, RICH BROTH!
READY, SET, GO!
When the oil is hot, add the cuttlefish. We start to fry.
KEEP FRYING!
After that, add the grated or crushed fresh tomato and fry it for a few
FRYING RICE!
On this point add the rice and let it saute, stirring for about two minutes.
After that add the paprika while continuing to stir up to blend well with the rice
ADD FISH BROTH, SEASON AND COOK
Add 800 mL fish broth, we add twice the broth than rice.
Add saffron and stir to blend. No stir again not to break the rice grain.
After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat. Serve in a plate next to «all i oli» or garlic-oil.
After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat. Serve in a plate next to «all i oli» or garlic-oil.