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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
IN 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)
IN 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

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