0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

EASY SEAFOOD RICE (ARRÒS A BANDA)

READY IN

45

COOKING TIME

30

PREP TIME

15

SERVES

2

ingredients

  • 175 ml Fish Stock with Tomato, Fumet Rojo
OUT OF STOCK
  • 5 strands of saffron flower stigmas
IN STOCK
  • 2 tbsp Brindisa arbequina olive oil
IN STOCK
  • 1 large garlic clove peeled and thickly sliced
  • 1 medium tomato, grated (80g)
  • 1tbsp paprika
IN STOCK
  • 200g Calasparra rice
IN STOCK
  • 4 red prawns
  • Salt to taste

Method:

  1. Warm the stock in a small pan to just under a simmer, add the saffron and cover the pan to keep hot ready to use.
  2. Heat the olive oil in the paella pan over medium heat using your largest burner add the garlic.  Cook gently until fragrant and very lightly golden, then remove with a slotted spoon and discard. 
  3. Gently cook the prawns in the same pan and reserve.
  4. Add the grated tomato to the pan and cook for a few minutes until reduced. 
  5. Stir in the paprika.  
  6. Add the rice and coat well with the sauce. 
  7. Add the warmed stock and stir well. 
  8. Bring to a gentle rolling boil, stirring occasionally. At this point, taste the stock and season with a little salt to taste.  Once it has reached a boil, continue to cook for about 5 minutes without stirring, until the rice is no longer soupy. 
  9. Reduce the heat to low and continue to cook until the liquid is absorbed, 10-15 minutes.  
  10. Remove from heat, cover with a tea towel, and leave to rest for 5 minutes. Garnish with the prawns and squid ink alioli and serve the rest of the seafood on the side. 

ingredients

  • 175 ml Fish Stock with Tomato, Fumet Rojo
each -
OUT OF STOCK
  • 5 strands of saffron flower stigmas
IN STOCK
  • 2 tbsp Brindisa arbequina olive oil
IN STOCK
  • 1 large garlic clove peeled and thickly sliced
  • 1 medium tomato, grated (80g)
  • 1tbsp paprika
IN STOCK
  • 200g Calasparra rice
IN STOCK
  • 4 red prawns
  • Salt to taste

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top