"A banda" Rice (Arroz a banda)
Ingredients for four servings: 4 cups of rice; 1 kg.
of rockfish and varied seafood; 2 leeks and 1 onion,
chopped; 2 garlic cloves; 2 tbsp of tomato sauce;
water; extra virgin olive oil; salt; a few strands of
saffron; 1 bay leaf; some sprigs of parsley; some
allioli.
Preparation: Simmer the fish and the seafood in
casserole for 15-20 minutes together with the leek
stalks and the onion, the bay leaf and the parsley. The
idea is to make a fish broth. Once the broth is
finished, slight fry the garlic cloves in some oil (don't
let the garlic get brown), add the saffron, the tomato
sauce, stir the preparation, and add the rice. Next add
the broth; the amount of broth is double than that of
rice, plus a bit more (4 cups of rice, and 8 and 1/2
cups of broth; use the same proportion for larger
amounts).Let it all simmer for 18-20 min.
Then, remove the casserole from the heat, let it sit for
2 min and serve. The fish meat and the seafood are
served on the side, hence the name: "a banda" . The
allioli is optional, and is added on top of the rice.