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Arroz a banda with aioli

Arroz a banda with aioli

  • Main course
  • Spanish

Rice cooked in red mullet stock with salmorreta, with the fish and potatoes served separately.

Active time1 h

Cooking1 h 45 min

Total2 h 30 min

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Ingredients

  • 4 garlic cloves
  • 2 onions
  • 10 g fresh parsley
  • 6 small potatoes
  • 2 ripe tomatoes
  • 1200 g whole raw red mullet
  • 3000 ml water
  • 60 ml olive oil
  • 2 tsp sweet paprika
  • 2 dried ñora peppers
  • 400 g Spanish short-grain rice
  • 0.1 g saffron threads
  • 4 g salt
  • 100 g ready-to-eat aioli

Preparation

  1. Gut and scale the mullet. Remove the fillets, pick out the pin bones and keep chilled. Save the heads without gills and the backbones for stock. Peel and chop the onions and garlic. Wash and chop the tomatoes. Remove the stems and seeds from the ñoras and cut them up. Wash the parsley.

    4 garlic cloves
    2 onions
    10 g fresh parsley
    2 ripe tomatoes
    1200 g whole raw red mullet
    2 dried ñora peppers
    • knife
    • board
    • fish tweezers

  2. Heat 30 ml of oil in a pot. Cook the onion, garlic, tomatoes and ñoras for 10 minutes. Blend this sofrito in a container, then return to the pot. Add the heads and bones, parsley and water. Boil for 15 minutes, then simmer for 15 minutes. Strain the stock through a fine sieve.

    3000 ml water
    60 ml olive oil
    • pot
    • blender
    • container
    • fine sieve

  3. Peel the potatoes and add them whole to the strained stock. Simmer for about 40 minutes, until tender. Add the mullet fillets and poach gently for 4 minutes, until the flesh flakes. Lift out the fish and potatoes and keep covered.

    6 small potatoes
    • pot
    • skimmer
    • platter

  4. Measure 1500 ml of cooked stock and keep hot. Heat the remaining 30 ml of oil in a wide rice pan. Add the rice, paprika and saffron and stir briefly without burning the paprika. Pour in the measured stock and add the salt. Cook for about 18 minutes, until the rice is tender and the liquid absorbed. Serve the fish and potatoes separately with the aioli.

    2 tsp sweet paprika
    400 g Spanish short-grain rice
    0.1 g saffron threads
    4 g salt
    100 g ready-to-eat aioli
    • wide rice pan
    • spoon

Allergens

  • Fish

Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Arroz a banda with aioli