Andalucian Rice with Seafood (Arroz a banda)

This is a traditional Spanish dish which consists of two courses of rice with a seafood broth. The rice is eaten first and the seafood and broth served as a second course.

Serves4-6 Origin Europe
Preparation Heat rating (Mild)
Cooking 1hr Ease (Average)
Vegetarian No


1 1/2 tbps Sweet Paprika
2/3 strands Saffron, organic
500g ripe tomatoes
1 small onion, thinly sliced
2 cloves garlic, finely chopped
1 red pepper, finely chopped
250 gm baby octopus or squid
12 medium sized raw prawn
12 small clams
12 small green mussels
8 small red mullet fillets
410 gm Spanish rice

Herb dressing (Salmoretta)
2 tomatoes
1 small onion
2 cloves garlic
½ long red chilli, coarsely chopped
1 tbsp flat-leaf parsley
1 tbsp coriander leaves
80 ml olive oil
1 tbsp red wine vinegar

2 egg yolks
1 clove garlic, finely chopped
1½ tbsp sherry vinegar
150 ml olive oil
½ tsp lemon juice


To make the Salmoretta, scorch the tomatoes under a hot grill then put in a food processor with the onion, garlic, chilli and herbs until finely chopped. With motor still running, add oil in a thin, steady stream and process until amalgamated. Add vinegar and season with salt and pepper. Combine and set aside.

For alioli, combine egg yolks, garlic and vinegar in a small bowl and season to taste. Add oil, a drop at a time, whisking continuously until completely incorporated and you have a thick, glossy mixture. Add lemon juice, mix to combine and adjust seasoning to taste.

Finely chop half the tomatoes and thickly slice remaining tomatoes and set aside.

For the seafood heat half the olive oil in a heavy-based saucepan or casserole over medium heat, add onion, garlic and capsicum and cook for 10-15 minutes or until very soft, add paprika, saffron (soaked in hot water)along with the liquid and cook for another minute, stirring until fragrant.
Add the chopped tomatoes and cook for 1-2 minutes over a medium high heat, season to taste, then add baby octopus and 1.5 litres cold water, cover and simmer for 10 minutes.
Add prawns, clams, mussels and fish, reduce heat to low, cover and cook for 5-6 minutes or until just tender, then remove from heat and keep warm.

Fiinally for the rice, heat remaining oil over medium-high heat in a large deep-sided frying pan.
Add sliced tomatoes and cook for 2-3 minutes. Ladle off 1.25 litres of the fish broth, add to tomatoes and bring to the boil. Stir in rice, season to taste and simmer for 15-20 minutes, stirring continuously, remove from heat, cover loosely with foil and stand for 10 minutes. Serve rice first, then seafood and remaining broth with salmoretta and alioli passed separately

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