RECETAS Y COCINA

Ingredients

• 400 g of rice
• 1.5 kg of rock fish (scorpion fish, redfish, perch, etc.)
• 300 g of sweet potato
• 300 g of onion
• 1 head of garlic cut in half
• 150 ml of oil
• 6 g of paprika
• 100 g of tomatoes
• 4 strands of saffron
• 2 bay leaves
• Salt
• 1.25 l of water

Preparation

Pour some water in a pan and place over a flame with the bay leaves and a pinch of salt.

While the water is heating up, gently fry the diced onion, potatoes, and garlic separately, using half of the oil.

When the vegetables have browned, add half the paprika and fry for a further minute or minute and a half.

Add the fried vegetables to the hot water and leave to cook for 30 or 40 minutes.

Then add the fish, having cleaned and cut it in cubes.

Once cooked, remove the bay leaves and strain off the stock.

Put the rest to one side.

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Presentation

Traditionally, 'arroz a banda' is served with no other ingredients. However, slices of squid or shellfish can be added to give it more flavour. It is best to grill the seafood separately and add it at the end as a garnish.

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