A Banda Rice - Saborea España

A Banda Rice

In a big pan, fry (with olive oil) 4 dried red pepper and 2 bulbs of garlic. Then, add 1.5 kg. of varied fish made of scorpion fish, mackerel, angler fish head, crabs, mantis shrimp, etc. and 3 litres of water. Allow it to cook at medium heat until it boils. Crush the fish, strain the broth and set aside.

In a “paella” pan, fry the chopped cuttlefish and some peeled prawn’s tails with Olive oil and a little salt. Then, add 2-3 tablespoons of minced tomato and minced parsley-garlic, the rice, the paprika and sauté.

Then add the fish broth, a pinch of saffron and boil at a medium flame for approximately 15 minutes (when it has been boiling for several minutes, salt to taste). Lower the flame and wait as the broth is consumed. When the broth has boiled away, shut off the flame. This dish is served with “all i oli” (garlic and olive oil sauce).


for 4 people

  • 1,5 kg. assorted small fish (morralla)
  • 200gr. cuttlefish (chopped)
  • 350 gr. of round rice
  • 300 gr. prawn from Dénia
  • 4 dried red pepper (ñora)
  • 1 laurel leaf
  • 2 bulbs of garlic
  • Parsley
  • Olive oil
  • 2 tablespoons of minced tomato
  • 3 litre of water or fish broth
  • Salt
  • 1 pinch of pepper
  • 1 teaspoon of saffron and/or colourant
  • 1 tablespoon of paprika