Alicante and Valencia coast
Rice cooked aside — a banda means 'on the side' — and the fish cooked in the same stock, which are served as two separate courses. The rice (arroz) is made by cooking bomba rice in a concentrated fish stock (a fumet built from fish heads, carcasses, and shellfish) until the socarrat forms; the fish that made the stock is served separately with alioli. The rice itself is the main event. Arroz a banda was born from the humble Valencian fishing tradition where the poor parts of the catch (the heads and frames) were cooked to make stock, the rice was cooked in that stock and served to the fishermen, and the actual fish was a secondary — a banda — alongside.
Build a concentrated, rich fumet from fish heads and bones — this is what gives the rice its flavour. Use bomba rice — its rounded grain absorbs the fumet without losing structure. The stock must be hot when added to the sofrito and rice. Never stir after adding the stock. The socarrat is formed as in all paella. The alioli accompaniment is mandatory — this provides the fat and richness the rice itself lacks.
The fish served a banda can be simple — rockfish, monkfish, or whatever produced the stock. Season the stock boldly — bomba rice absorbs a large volume of liquid and will carry the seasoning. Saffron is essential. Pair with white Verdejo or Valencian white wines.
Weak stock — the rice tastes of almost nothing. Stirring the rice after adding liquid. Not achieving socarrat — this is as important as in paella valenciana. Serving without alioli — the dish is incomplete without it.
Made in Spain by José Andrés