dinner · dairy-free · gluten-free
Arroz a banda
Alicante seafood rice cooked in rich fish stock, served apart from the fish with allioli.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, fish, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Fry the ñora briefly, then pound with garlic.
-
2
Sauté squid in the pan, add the garlic-ñora paste and tomato.
-
3
Add rice and stir to coat.
-
4
Pour in boiling stock and saffron; cook 10 minutes high, 8 minutes low without stirring, adding shrimp near the end and cooking until they are opaque.
-
5
Rest 5 minutes and serve with allioli.
