Rice a banda recipe

Must Try

Gratin seafood shells

In a saucepan with a liter of water and a glass of wine, the fish is cooked with the bay leaf, the...

Rabbit in the gardener

The clean rabbit is cut into regular pieces and sautéed in a saucepan with a drizzle of oil until all the pieces...

Pyrenean rabbit

The rabbit - empty and clean - is cut into pieces, placed in a saucepan, and sautéed until browned with a splash...

Rabbit with Mushrooms a la Payesa

The rabbit is passed through flour, fried, and set aside. The garlic, onion, and grated tomato are browned in the same oil.When...

INGREDIENTS
1 kilo of rockfish.
4 slices of hake.
4 slices of monkfish.
4 fat crayfish.
8 prawns.
250 fallow deer cuttlefish.
4 small potatoes.
4 small onions.
400 grams of rice (this is a recipe for four servings).
100 grams of chopped tomato.
Saffron.
Salt.
ELABORATION

Put the rockfish to cook in a pot for about half an hour; peel the potatoes and onions, heat the oil a little in a saucepan, and fry them. A tip of paprika, the “nyoras” and the garlic are added.

Strain the broth obtained by cooking the fish and add it to the sauce; cook for three-quarters of an hour. Then the monkfish, hake, scampi, and prawns are added and left to cook for another ten minutes.

Separately, “a banda”, in a paella (frying pan or cauldron) oil is heated and the chopped cuttlefish is fried together with the garlic, paprika, and tomato. Then the rice is added and sautéed a little. We add the fish stock. When it boils, add the rice that should be cooked for ten minutes over high heat, and for a further eight minutes over low heat. As in the case of paella, the rice is allowed to rest five minutes before serving.

The rice a banda can be presented in the completely widowed paella, or in any case with the garnish of the shellfish that had been previously removed, and the cooked fish is served as a second course. Both this fish and rice are usually accompanied by “aioli” or “salmorreta”.

Tips and Tricks:

Rice is a cereal that has numerous varieties that can be grouped into three fundamental types depending on the grain: round, semi-long, or long. The one with the most tradition in our kitchen is the first; however, long-grain rice is beginning to be used more frequently today, perhaps because of the ease with which it is loose.

The rice should cook between 15 and 20 minutes, over high heat until it starts to boil; then, little by little it is lowered (first over a moderate heat and then slowly) until the cooking is finished.

If during cooking the rice – not yet cooked – is very dry, add hot or boiling water and stir it so that the grains remain loose. The water must be salted before so that the rice does not lose its flavor.

- Advertisement -

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisement -

Latest Recipes

Cauliflower with garlic arriero

In the mortar, crush a clove of garlic, parsley, and a little of the broth used to cook the cauliflower.In hot oil...

Gratin seafood shells

In a saucepan with a liter of water and a glass of wine, the fish is cooked with the bay leaf, the...

Rabbit in the gardener

The clean rabbit is cut into regular pieces and sautéed in a saucepan with a drizzle of oil until all the pieces...

Pyrenean rabbit

The rabbit - empty and clean - is cut into pieces, placed in a saucepan, and sautéed until browned with a splash...

Rabbit with Mushrooms a la Payesa

The rabbit is passed through flour, fried, and set aside. The garlic, onion, and grated tomato are browned in the same oil.When...
- Advertisement -

More Recipes Like This

- Advertisement -