Arroz a Banda is a dish that showcases the best of the sea. The key to its unique flavor is the rich 'fumet' or fish stock, which is the heart of the dish. This stock is made by simmering the fish and seafood, which are then strained out to be served as a separate course. The rice is then cooked in this concentrated broth, absorbing all the delicious flavors. It's a culinary ritual that turns a simple rice dish into a sophisticated two-course meal. Serving it with a creamy alioli sauce adds a perfect balance and a creamy texture that elevates the entire experience.
In a large pot, sauté chopped onion, garlic, and tomato in olive oil. Add the rockfish or fish heads and bones and the shrimp. Sauté for a few minutes.
Add 2 liters of water and a pinch of salt. Bring to a boil and then reduce the heat. Simmer for about 20-30 minutes. Strain the stock, reserving the fish and shrimp, and set the stock aside. You should have around 1 liter of concentrated stock.
In a 'paella' pan, sauté the minced garlic and sweet paprika in a little olive oil. Add the rice and stir for a minute to toast it.
Add the hot fumet (fish stock) and the saffron threads. Bring to a vigorous boil, then reduce the heat to a simmer. Cook without stirring for about 18-20 minutes, or until the liquid is absorbed and the rice is cooked 'al dente'.
First, serve the cooked fish and shrimp from the fumet as the first course, often with potatoes or other vegetables boiled in the stock.
Next, serve the rice as the second course, directly from the paella pan or on a plate. It is traditionally served with a spoonful of alioli sauce on top.