Arroz a Banda

🛒 Ingredients

• Rock fish for broth (e.g., Scorpionfish, Monkfish bones) 500 g · 400 kcal
• Shrimp/Prawns, whole 300 g · 270 kcal
• Hake loin (or similar firm white fish) 200 g · 160 kcal
• Ripe Tomatoes 250 g · 50 kcal
• Onion 150 g · 60 kcal
• Garlic 50 g · 75 kcal
• Dried Ñora peppers 15 g · 45 kcal
• Bomba rice (or short-grain paella rice) 320 g · 1152 kcal
• Olive oil, extra virgin 55 g · 486 kcal
• Saffron threads 0 g · 1 kcal

👨‍🍳 Instructions

1. Rehydrate ñora peppers in hot water, then scrape the flesh; reserve the rehydrating water. Clean rock fish and shrimp, reserving heads and shells for broth, and tails/fillets for the rice.
2. In a large pot with olive oil, sauté fish bones, shrimp heads and shells, onion, garlic, and tomato until fragrant. Add the rehydrating ñora water and saffron, then cover with more water and simmer for 30 minutes to make a rich broth.
3. Strain the broth thoroughly, pressing solids to extract all flavor, then discard solids. Flake any edible fish meat from the bones and set aside.
4. In a paella pan or wide shallow pan, heat olive oil and sauté the remaining garlic, ñora pepper flesh, and fresh tomato until a sofrito forms.
5. Add the Bomba rice to the pan and toast it for a couple of minutes, stirring constantly. Pour in the hot, strained fish broth (approximately 2.5-3 times the volume of rice).
6. Bring to a boil, then reduce heat to medium-low and simmer undisturbed for 10 minutes. Distribute the reserved fish flakes, shrimp, and hake pieces evenly over the rice.
7. Continue to simmer for another 7-8 minutes until the liquid is almost absorbed and the rice is al dente. Remove from heat, cover with foil or a clean cloth, and let rest for 5 minutes before serving.