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Arroz a Banda, according to Marconfort

MarConfort Hotels-05/09/2011

photo: guiamanolin.com

Today, Marconfort Hotels & Apartments recommends all guests 'Arroz a banda'. This is one of the most characteristic recipes of the Costa Blanca, but especially in Alicante. Is a typical dish of fishermen using unappreciated fish in fish markets.

This fish, called 'morralla', has more bones than meat and a very strong flavor and is cooked in a broth then cooked rice. Below, we detail the recipe for 4 people of brujiart.com.

Ingredients: 600 gr rice, 300 gr olive oil, 150 gr squid, 150 gr cuttlefish, 8 fat prawns, sweet paprika, 4 'ñoras' (sweet peppers) pulp, eight tablespoons grated or crushed tomatoes, saffron or food coloring, 2 or 3 cloves garlic, fish stock, roughly between the double and triple rice broth, depending on the container.

To prepare: peel the prawns, reserving heads and we start cuttlefish and squid into small pieces. When oil is hot, fry the shrimp heads, pressing down with the help of a shovel or spoon to release their juices.

Remove the heads and add the chopped cuttlefish and squid. Once you have incorporated gold finely chopped garlic, and while they are golden add the tomatoes, paprika and then the rice quickly.

Sauté one minute set and add the boiling broth, coloring or saffron and salt to taste. After 8 minutes of cooking rice, add one finely chopped garlic and peeled shrimp. Cook for about 10 minutes, and we have the rice ready. Serve immediately with 'alioli' or 'salmorreta'.

Bon apétit!