Spanish Rice From Alicante: Arroz a Banda quick, easy and flavourful rice dish

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.

Cut shrimp into small pieces, about three pieces per shrimp.

Cut calamari into small pieces.

Puree two medium tomatoes.

Wash one cup of yellow rice.

Heat a pan and add three tablespoons of extra virgin Spanish olive oil.

Add calamari to the pan on high heat to prevent water release.

Add shrimp and three cloves of chopped garlic to the pan and sauté together.

Add pureed tomatoes to the pan.

Stir in one teaspoon of Spanish paprika and a saffron cube, mixing until the cube dissolves.

Season with salt and pepper and mix well.

Add rinsed rice to the pan and mix to coat with flavors.

Slowly pour in three cups of fish broth.

Cook on high heat for seven minutes without stirring.

Lower heat to medium and let cook until rice absorbs liquid and is tender.

Add whole shrimp for texture before serving.

Garnish with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens