Making the perfect Arroz a Banda should only take approximately 4 hr . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Arroz a Banda recipe can feed your family for 6 generous servings.
There are many different ways to make this Arroz a Banda recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Arroz a Banda recipe.
Arroz a Banda Popular Ingredients
- 12 littleneck clams, scrubbed and purged
- 2 to 4 quarts plus 1/4 cup water
- 1 cup dry white wine
- 1 large onion, chopped
- 1 pound medium shrimp, shelled, shells and heads retained
- 2 large garlic cloves, chopped
- 1 bouquet garni: 6 sprigs each thyme and parsley, 2 bay leaves, and a fennel branch
- 2 pounds fish heads, tails and bones, or cut up whole fish or fillets such as porgy, butterfish, sea bass, or snapper (do not use salmon)
- Salt, to taste
- 4 garlic cloves, 2 peeled, 2 peeled and crushed
- 1/4 teaspoon cayenne
- Pinch of saffron threads, crumbled
- 1 teaspoon paprika
- 1/2 teaspoon salt, plus additional to taste
- 3 tablespoons olive oil
- 2 dried chile peppers
- 3 cups medium-grain Spanish rice
- 1 tablespoon olive oil
- 1 onion, minced
- 2 large garlic cloves, minced
- 3/4 pound ripe tomatoes, peeled, seeded and finely chopped
- 2 tablespoons finely minced parsley
- 2 pounds mixed fish steaks or fillets
- 1 cup garlic mayonnaise for serving, optional
Steps for making Arroz a Banda
- For the broth: In a lidded pot, combine the clams with 1/4 cup water, 1/4 cup wine, and 1 tablespoon onion. Turn heat to medium high, cover and cook 6 minutes, or until all the clams have opened. Remove clams from shells, rinse and set aside. Strain broth through a fine-mesh strainer lined with cheesecloth and set aside.
- In a large pot, combine the shrimp shells and heads with the clam broth, remaining onion, garlic cloves, remaining wine, bouquet garni and the soup fish or heads, tails and bones. Cover with water-2 to 4 quarts. Bring to boil, reduce heat to low and simmer 2 hours. Strain through a fine-mesh strainer lined with cheesecloth. Measure out 7 cups (freeze extra).
- For the rice: Pound together the 2 whole garlic cloves, cayenne, saffron, paprika and salt in a mortar and pestle. Scrape into a 2-cup measuring cup and blend with 1 cup of fish broth. Set aside.
- Heat 3 tablespoons olive oil in a large nonstick skillet or paella pan over medium heat and add the crushed garlic and chile peppers. When they turn light brown, remove them from the pan and discard. Add the rice and cook, stirring, until the grains are coated with oil, 3 to 4 minutes. Stir in the diluted garlic and cayenne mixture, then add 5 cups fish stock, bring to a boil, reduce the heat and cook without stirring, uncovered, for 30 minutes, or until there is no longer liquid in the pan. Remove from the heat, cover and let sit for 15 minutes.
- For the fish: While the rice is cooking, cook the fish and shrimp. Heat olive oil in large nonstick frying pan and add the minced onion. Cook until it begins to soften and add the garlic, tomato, and parsley. Cook, stirring, until the mixture is soft and fragrant, about 5 to 10 minutes. Add the fish fillets and steaks, turn to coat all sides, then add 1 cup of fish broth and bring to a simmer. Cook 5 to 8 minutes, or until the fish is cooked through. Remove the fish from the pan and set on a serving platter with the clams. Cover with foil to keep warm. Add the shrimp to the broth, cook 2 to 3 minutes, until pink and opaque, and remove from the pan. Pour the mixture in the pan over the fish and shellfish.
- Serve the rice first and then the fish, or serve together, with garlic mayonnaise if you wish.
Popular Categories for this Recipe
- European Recipes
- Spanish – Spanish may refer to:
- Fried Rice – Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.Many varieties of fried rice have their own specific list of ingredients. In Greater China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. Korean bokkeum-bap in general is not of Korean Chinese origin, although there is a Korean Chinese variety of bokkeum-bap. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean nasi goreng and Thai khao phat are popular dishes. In the West, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. Fried rice is also seen on the menus of American restaurants offering cuisines with no native tradition of the dish. Additionally, the cuisine of some Latin American countries includes variations on fried rice, including Ecuadorian chaulafan, Peruvian arroz chaufa, Cuban arroz frito, and Puerto Rican arroz mamposteao.Fried rice is a common street food in Asia. In some Asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. In Indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. Many Southeast Asian street food stands offer fried rice with a selection of optional garnishes and side dishes.
- Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
- Salmon – all other Oncorhynchus and Salmo speciesSalmon /ˈsæmən/ is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling, and whitefish. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively farmed in many parts of the world.Typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water throughout their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn. Tracking studies have shown this to be mostly true. A portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. Homing behavior has been shown to depend on olfactory memory.
- Snapper Recipes
- Grain Recipes
- Rice Recipes
- Shellfish Recipes
- Bass – Bass or Basses may refer to:
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Arroz a Banda recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
