The FAMOUS Rice Dish from Alicante Spain | Arroz a Banda Recipe

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric offers color and flavor at a lower cost.

shellfish

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is a leaner option, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

fish

🥗Healthier: firm tofu

💰Cheaper: canned fish

Tofu provides protein with fewer calories, and canned fish is economical.

Roughly chop 5 cloves of garlic.

Finely grate 2 tomatoes.

Cut 1 large tube of squid into small bite-sized pieces.

Cut 12 raw jumbo shrimp into small bite-sized pieces.

Heat a 12-inch paella pan over medium heat.

Add 1/4 cup of extra virgin olive oil to the pan.

Season olive oil with sea salt.

Add chopped squid and shrimp, mixing continuously for 1-2 minutes until lightly sautéed.

Add chopped garlic and sauté for 30 seconds to 1 minute until fragrant.

Add 1 teaspoon of sweet smoked Spanish paprika and mix well.

Add grated tomato and season with sea salt, mixing until well combined, then simmer for a couple of minutes without stirring.

After 3 minutes, add 3 cups of fish broth and 1/4 teaspoon of saffron threads, raise heat to medium-high and bring to a boil.

Once boiling, add 1 cup of Spanish round rice and mix to distribute evenly.

Simmer on medium-high heat for 9-10 minutes without stirring.

After 9-10 minutes, reduce heat to low-medium and simmer for another 4-5 minutes until broth is absorbed.

Increase heat to medium for 2-3 minutes to achieve socarrat (crispy rice).

Remove from heat, cover with a dishcloth, and let sit for a couple of minutes.

Garnish with lemon wedges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens