Arroz A Banda - Rice Pan

 Ingredients: For 2 people, 4 small whole squids or a handful of squid rings, 100 grams of fish - tuna, cod, swordfish. I used a small cuttlefish - couldn't find it and replaced it with potro, still something from their family. A small onion or half of a large one, 2-3 cloves of garlic, a handful of peeled shrimp or 6 whole ones as I used, a handful of oysters - about 6-10 pieces, depending on size, a peeled tomato or 1/2 can of diced tomatoes, olive oil, 250 grams of rice, 600 ml fish stock, salt, saffron.

The recipe we propose is delicious and full of flavor, inspired by Mediterranean tradition, similar to paella, but with a distinctive touch due to the ingredients used. We will prepare a seafood rice dish, perfect for a family meal or with friends.

We start by preparing the ingredients. First, we peel the tomato and cut it into small cubes, which we set aside for later. Then, we take care of the onion and garlic: we peel and finely chop them, making sure to preserve the intense flavors of the garlic. The next step is to prepare the seafood. If you are using frozen oysters, it is recommended to let them thaw in the refrigerator the night before. It is essential to check if they open when cooked; if they do not open, they must be discarded, and the same principle applies to fresh oysters.

In a large skillet, we heat about two tablespoons of olive oil. When the oil is hot, we add the whole shrimp and fry them until they turn a pink-orange color, turning them to cook evenly. Once they are ready, we remove them from the skillet and set them aside. If you prefer peeled shrimp, you can add them together with the rest of the fish.

After removing the shrimp, we add the chopped garlic to the skillet, stirring for a minute to release the flavors. Then, we add the onion and stir constantly until it changes color, becoming translucent. Once the onion is ready, we move it to the edge of the skillet and add the fish, squid, and cuttlefish, lightly frying them to brown and intensify their flavor.

After all the ingredients are evenly fried, we add the rice and tomato cubes, stirring vigorously for 2-3 minutes so that the rice absorbs the oil and juices left by the fish. Finally, we sprinkle the saffron, mix well, level the mixture, and pour the fish broth over everything. It is important that, from this moment on, we let the dish boil for exactly 12 minutes over medium to high heat.

After the 12 minutes, turn off the heat, cover the skillet with a paper or aluminum foil, and let the dish absorb all the liquid. It is important to mention that this dish will be a little drier than a traditional paella. When serving, drizzle with fresh lemon juice and accompany with the essential alioli, which will add a creamy and flavorful touch.

This recipe is designed for two generous servings but can also feed three moderate people. Enjoy every bite, savoring the delicious combination of flavors and textures!

 Tags:  onion garlic rice tomatoes oil over olives gluten-free recipes lactose-free recipes