ARROZ A BANDA
INGREDIENTS (4 people)
To prepare the rice: 4 small cups of rice (about 260g), 12 small cups of fish broth, cuttlefish, 8 medium-sized prawns, one onion, 2 ripe tomatoes, salt, one garlic clove, paprika and saffron.
To prepare the broth: medium-sized fish mix (rockfish, monkfish tail, cod head…), one potato, one onion and salt.
PREPARATION
It is recommended to prepare this dish with enough time. First, the broth is made with rockfish, monkfish tails and cod heads along with one potato, onion and a pinch of salt.
In a big frying pan with some oil, fry the prawns until they are golden brown. Set the prawns aside, add the onion and fry over a medium heat. Then add the grated tomato, cuttlefish and minced garlic clove, frying gently until the tomato is ready. Alternatively, peel the prawns and grind the shells together with some broth. Then, strain and tip into the rest of the broth.
Now add the rice, salt, some paprika and saffron to the big frying pan. Pour approximately three cups of the boiling broth per cup of rice and cook for 19 minutes, until it is dry and loose, adding the peeled prawns at the end of the cooking process. A good trick here is to boil some broth in the meanwhile in case the rice gets too dry during cooking. Finally, let stand for a few minutes before serving.
Preparation time: 2 hours
Difficulty: medium
DINING AREAS
CUISINE
LOCAL RECIPES
