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.
Basically the original recipe is to make paella with a cheap fish broth with many spines called "moralla". This fish didn't have value in the market and it just constituted the livelihood of poor fishermen, who reserved the best parts for sale. And afterwards they generated a second course with the fish used to make the broth. In an excellent and logical evolution of this dish, "moralla" can be replaced by pieces of first class fish, that will give to our second course more finesse and flavor such as monkfish.
It's very easy to make and it's yummy.
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- Preparatión time: 20 minutes Cooking time: 40minutes People: 4 dinners
INGREDIENTS AND PROPORTIONS
By way of guidance the paella exposed is 6 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
2.Double ring burner
3. Tripod4. Butane cylinder
More information assembly HERE
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B) It can also be used with a fire protected
The name "A BANDA" comes because rice is eaten apart from fish, (apart = "a banda").
This is a typical Mediterranean rice dish. The recipe consist in making the paella with the fish broth and some garnishes (eg cuttlefish and peeled prawns). And afterwards generate a second course with the ingredients used to make the broth. (in our case monkfish, potato and onion) served with “ajo-aceite” or “all i oli”, salsa essential for this dish.
FRESH GOOD FISH, RICH BROTH!
In a large saucepan bring water to boil. Add potatoes, onions and monkfish head. Boil for 20 minutes .
Strain the broth to use for "arroz a banda" paella .
READY, SET, GO!
Add some salt too, and light the fire!
When the oil is hot, add the cuttlefish. We start to fry
When the cuttlefish get brown, add the peeled prawns to fry them. We do like that because cuttlefish need more time to fry.
ADD FISH BROTH, SEASON AND COOK
Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process.
Add saffron and stir to blend. No stir again not to break the rice grain.
Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.
READY TO EAT TWO DISHES!!
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"
Serve fish potato and onion used to broth with all i oli.