Arròs a Banda with Seafood

Ingredients

• 2 cups (400g) short-grain rice 2 cups (400g) short-grain rice
• 4 cups (950ml) fish or seafood broth 4 cups (950ml) fish or seafood broth
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/2 pound (225g) prawns, peeled and deveined 1/2 pound (225g) prawns, peeled and deveined
• 1/2 pound (225g) mussels, cleaned and debearded 1/2 pound (225g) mussels, cleaned and debearded
• 1/2 pound (225g) squid, cleaned and sliced into rings 1/2 pound (225g) squid, cleaned and sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large paella pan or a wide, shallow skillet over medium heat.
2. 2.
   Add the onion, garlic, and red bell pepper to the pan. Sauté until the vegetables are softened and fragrant.
3. 3.
   Stir in the diced tomato, smoked paprika, and saffron threads. Cook for another 2 minutes.
4. 4.
   Add the rice to the pan and stir well to coat it with the flavors of the vegetables and spices.
5. 5.
   Pour in the white wine and cook until it evaporates, stirring occasionally.
6. 6.
   Slowly add the fish or seafood broth to the pan, one cup at a time, allowing the rice to absorb the liquid before adding more.
7. 7.
   Arrange the prawns, mussels, and squid on top of the rice. Season with salt and pepper.
8. 8.
   Cover the pan and simmer for about 15-20 minutes, or until the rice is cooked and the seafood is tender.
9. 9.
   Remove from heat and let it rest, covered, for 5 minutes.
10. 10.
    Garnish with fresh parsley and serve with lemon wedges on the side.

Treat your ingredients with care...

• Prawns — Make sure to remove the digestive tract (the black vein) before cooking.
• Mussels — Discard any mussels that do not close when tapped or those with broken shells.
• Squid — To achieve tender squid, either cook it quickly over high heat or simmer it for a longer time until tender.

Tips & Tricks

• Use high-quality seafood broth or make your own for the best flavor.
• Allow the rice to rest for a few minutes after cooking to ensure it absorbs any remaining liquid and becomes perfectly tender.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or smoked paprika if desired.
• Serve with a side of aioli or garlic mayonnaise for an extra burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve Arròs a Banda hot, straight from the pan, with lemon wedges on the side. It is traditionally enjoyed family-style, with everyone helping themselves directly from the pan.

Presentation advice

Present the Arròs a Banda in a large paella pan or a wide, shallow serving dish to showcase the vibrant colors of the rice and seafood. Garnish with fresh parsley for a pop of green.