The FAMOUS Rice Dish from Alicante Spain | Arroz a Banda Recipe
This Spanish Seafood Rice, known as Arroz a Banda, is one of the most popular seafood rice dishes that hail from Spain. It´s packed with an insane amount of flavor, so much easier to make than a paella and it´s all done in just 40 minutes.
To make this rice dish, I used a combination of squid and shrimp. Which I bought frozen and thawed out. If you cannot find squid in your area, check with an Asian supermarket, as they typically have it in the freezer department.
What really flavors this dish is the paprika, saffron and fish broth. Make sure to use a high-quality fish broth, as it makes all the difference in the world. The one I used is from Spain and is as good as the homemade stuff.
TIPS & TRICKS to Make this Recipe: I used Spanish round rice from Valencia. But you can use any short grain rice or even arborio rice. To achieve the socarrat, which is that layer of burnt caramelized rice underneath. Just raise the heat to a medium once all the broth has been absorbed and go for 2 to 3 minutes.
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Watch the Video Below on How to Make this Spanish Seafood Rice Dish
Spanish Seafood Rice | Arroz a Banda
- 1/4 cup extra virgin olive oil 60 ml
- 1 cleaned tube of squid
- 12 raw jumbo shrimp peeled & deveined
- 5 cloves garlic
- 2 tomatoes
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 3 cups fish broth 720 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup Spanish round rice 200 grams
- 1 lemon
- pinch sea salt
Roughly chop the garlic, finely grate the tomatoes, pat dry the tube of squid and shrimp with paper towels, then cut the tube of squid and shrimp into bite-sized pieces
Heat a paella pan with a medium heat and add in the olive oil
After 1 minute season the olive oil with sea salt and add in the squid and shrimp, mix with the olive oil, after 1 to 2 minutes add in the chopped garlic, continue to mix, after 1 minute add in the paprika, quickly mix together, then add in the grated tomato and season with sea salt, mix together and then simmer without mixing
Once the grated tomato has slightly thickened, about 3 to 4 minutes, add in the broth and the saffron, raise to a medium-high heat, mix and bring to a boil, then add in the rice, give it one final mix and then simmer on a medium-high heat without mixing
After 9 to 10 minutes and most of the broth has been absorbed by the rice, but there´s still some broth left, lower to a low-medium heat, simmer for 4 to 5 minutes or until all the broth has been absorbed
Once there is virtually no broth left in the pan, raise the heat back to a medium heat and go for 2 to 3 minutes, this is to achieve the socarrat, then remove the pan from the heat and cover with a dish cloth
After a couple minutes uncover the pan and garnish with lemon wedges, enjoy!
Get the Saffron I used to make this Recipe
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