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Arroz a Banda | Spanish Prawn Rice Pot
(0)
40 min
Under an hour
Knuspr-Küche
Arroz a Banda ist ein spanischer Küstenklassiker aus Alicante: Aromatisch gerösteter Paella-Reis, der in würziger Safran-Brühe perfekt gegart wird, getoppt mit saftigen Garnelen und frischer Zitrone.
Preparation method
Preparation & Sofrito
Finely chop the onion and garlic. Pat the prawns dry. Warm the vegetable stock in a small pot and let the saffron threads infuse in it.
Heat 2 tbsp olive oil in a large frying pan or a wide shallow pot. Sear the prawns for about 1–2 minutes on each side over high heat, remove and set aside.
Sauté the chopped onion in the remaining oil over medium heat until translucent. Briefly toast the garlic and smoked paprika, then stir in the chopped tomatoes and simmer for 3–4 minutes until an aromatic sofrito forms.
Chef's tip
For the perfect Socarrat (the crispy rice crust at the bottom of the pan): Never stir the rice after pouring in the stock, so that the starch can settle at the bottom and toast slightly.
In Spain, Arroz a Banda is traditionally served with a portion of creamy aioli, which gives the dish a wonderfully flavorful garlic note.
Ingredients
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