Arròs a banda

Arròs a banda is a traditional Valencian dish from the eastern coast of Spain. It is a type of paella that originated from the fishing communities in the region. The name Arròs a banda translates to "rice apart" in Valencian, referring to the way the dish is traditionally served in two separate parts: the rice and the fish.

History

The dish originated from the fishing communities in the Valencian Community. Fishermen would cook a flavorful broth using their catch of the day, and then use this broth to cook the rice. The fish would be eaten first, followed by the rice. This is the origin of the name Arròs a banda, which means "rice apart".

Preparation

The preparation of Arròs a banda involves two main parts: the preparation of the fish broth, and the cooking of the rice. The fish broth is made by simmering a variety of fish and seafood, such as rockfish, monkfish, and crustaceans, with vegetables and spices. The rice is then cooked in this broth until it absorbs all the flavors.

The rice used in Arròs a banda is typically a short-grain variety, such as Bomba, which is known for its ability to absorb flavors well. The dish is usually seasoned with saffron, which gives the rice its characteristic yellow color, and paprika, which adds a smoky flavor.

Serving

Traditionally, Arròs a banda is served in two parts. First, the fish and seafood used to make the broth are served as a separate dish, often with a type of garlic mayonnaise called allioli. The rice is then served separately, often in the same pan in which it was cooked.

In modern times, it is common to see Arròs a banda served with the seafood mixed in with the rice, similar to other types of paella.

See also

• Valencian cuisine
• Paella
• Spanish cuisine

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