Arròs a banda (Rice with fish stock)

Home>Recipes >Arròs a banda (Rice with fish stock)
Ingredients:
  • 400 g - Rice
  • 1 kg - Mixed fish
  • 2 - Onions
  • 2 - Tomatoes
  • 3 cloves - Garlic
  • 1 teaspoon - Paprika
  • 1 kg - Potatoes
  • Oil
  • Salt
  • Water
Introduction:

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

Preparation:

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.

 

Variations:
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.

Comments:
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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