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Spanish Arroz a Banda | Fisherman's Rice with Prawns
(0)
40 min
Under an hour
Knuspr-Küche
Traditioneller spanischer Fischer-Reis aus Alicante: Im aromatischen Sofrito und Safran-Sud sanft gegarter Paella-Reis mit saftigen Garnelen, frischer Zitrone und feinen Kräutern. Ein herrlicher One-Pot-Klassiker für mediterranen Genuss!
Ingredients
Preparation method
Preparation
Peel and finely chop the onion and garlic cloves. Wash the flat-leaf parsley, shake dry and finely chop. Wash the lemon under hot water and cut into wedges.
Steep the saffron threads in approx. 3 tbsp of hot vegetable broth for about 5 minutes so that they release their golden color and full aroma.
Cooking in the Pot
Heat the extra virgin olive oil in a large, wide casserole pot or deep skillet over medium heat. Sear the prawns briefly for about 2 minutes on both sides until lightly pink, then remove immediately and set aside on a plate.
Chef's tip
For the typical 'Socarrat' – the irresistibly crispy rice crust at the bottom of the pot – let the pot sizzle over slightly higher heat without stirring during the last 2 minutes until it crackles gently.
Traditionally, Arroz a Banda is served on the Spanish Mediterranean coast with a spoonful of creamy aioli (garlic mayonnaise), which pairs wonderfully with the prawns and saffron rice.
15 min
Under an hour
