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.
It’s very easy to make and it’s yummy.
Preparatión time: 20 minutes Cooking time: 40minutes People: 4 dinners
1.- INGREDIENTS AND PROPORTIONS
FRESH GOOD FISH, RICH BROTH!
READY, SET, GO!
After that, add the grated or crushed fresh tomato and fry it for a few minutes.
On this point add the rice and let it saute, stirring for about two minutes.
ADD FISH BROTH, SEASON AND COOK
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.
First DISH, PAELLA
SECOND DISH “A BANDA”
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