Arròs a banda (Rice with fish stock)

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  • 400 g - Rice
  • 1 kg - Mixed fish
  • 2 - Onions
  • 2 - Tomatoes
  • 3 cloves - Garlic
  • 1 teaspoon - Paprika
  • 1 kg - Potatoes
  • Oil
  • Salt
  • Water

In fishermen's jargon, this dish is known as “the four grains” or as “rice with fish stock”.


Sauté the onion, garlic cloves and tomatoes in a saucepan.
When browned, add the paprika.
Stir and add water.

When it starts boiling, add the potatoes and, after 5 minutes, add the fish.
When finished cooking, strain the stock.

stir fry the rice in a pan with hot oil.

When the color is more brown than golden, add a liter of boiling fish stock.

Cook for approximately 18 minutes, the first 5 minutes on high heat and after that on lower heat until the rice is cooked.


Instead of the sauté, prepare a majada (crushed garnish) with ñora (sun dried red pepper), bread, garlic and tomato, stir fried together, mashed in a mortar and diluted in a bit of water.

The rice as well as the fish may be eaten with allioli.

Add non-emulsified allioli to the stock.

For the fish you may use black scorpionfish, pez rata (Uranoscopus scaper), conger eel, monkfish, pez araña (Trachinus draco), etc., according to the area and season.

Category: Rice and pasta.
Source: Corpus Culinari Català
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