Introduction: What Is Arroz a Banda?
If you’re a fan of Spanish rice dishes, you’ve probably heard of paella. But have you tried Arroz a Banda? Translating to “rice on the side,” this dish hails from the coastal regions of Alicante and Valencia and is a beloved treasure of Spanish seafood cuisine.
Unlike paella, Arroz a Banda is all about simplicity and deep flavor. It’s traditionally made by cooking rice in a richly seasoned fish broth (caldo de pescado) that’s been prepared with rockfish, shellfish, garlic, ñora peppers, and tomatoes. The result? A beautifully fragrant rice dish that tastes like the sea.
In this 2025 guide, you’ll learn what makes Arroz a Banda special, how to cook it authentically, and why it’s a must-try for lovers of Mediterranean flavors.
A Bit of History: Origins of Arroz a Banda
Arroz a Banda has humble beginnings. It was originally made by fishermen along Spain’s southeastern coast, who used the less marketable parts of fish to make a nourishing broth. The best cuts went to market, and the rest flavored the rice. Over time, this simple method became a regional delicacy.
Today, it’s served in homes and restaurants alike—sometimes alongside alioli (garlic mayo)—and loved for its bold yet minimalist approach to seafood cooking.
Ingredients (Serves 4)
Here’s what you’ll need to make authentic Arroz a Banda:
For the Fish Broth (Caldo de Pescado):
- 500g white fish bones or heads (rockfish, hake, monkfish)
- 1 onion, quartered
- 1 tomato, halved
- 2 cloves garlic
- 1 ñora pepper or dried red pepper
- 1 bay leaf
- Salt to taste
- 1.5 liters of water
For the Rice:
- 2 cups short-grain rice (e.g., Bomba or Calasparra)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 2 ripe tomatoes, grated
- 1 tsp sweet paprika
- A few saffron threads (optional)
- 1 liter fish broth (from above)
- Salt to taste
- Optional: Aioli for serving
How to Make Arroz a Banda (Step-by-Step)
Step 1: Make the Fish Broth
- In a large pot, sauté onion, garlic, tomato, and ñora pepper in olive oil for 3–4 minutes.
- Add fish bones, bay leaf, and water.
- Simmer uncovered for 30–40 minutes. Skim off any foam.
- Strain and set the broth aside.
💡 Tip: Make the broth ahead of time and freeze it for quick meals later.
Step 2: Cook the Rice
- In a paella pan or shallow skillet, heat olive oil and sauté minced garlic for 1 minute.
- Add grated tomato and cook for 4–5 minutes to make a sofrito.
- Stir in sweet paprika and saffron.
- Add the rice and toast it for 2 minutes, stirring gently.
- Pour in hot fish broth (about 2:1 ratio of broth to rice).
- Season with salt and bring to a boil.
- Lower the heat and simmer without stirring for 15–18 minutes, or until the liquid is absorbed and rice is tender.
Let rest for 5 minutes before serving.
How to Serve Arroz a Banda
Traditionally, Arroz a Banda is served without the seafood, using only the infused broth. However, some modern versions include shrimp or calamari. It’s often enjoyed with a generous spoonful of alioli, adding a creamy, garlicky kick.
Why Arroz a Banda Is Perfect for 2025 Food Trends
Here’s why this dish fits modern dining habits:
- ✅ Whole-food ingredients and low waste
- ✅ Gluten-free and Mediterranean-diet friendly
- ✅ Great for pescatarians and clean eating
- ✅ Easy to adapt with local seafood
Arroz a Banda vs Paella: What’s the Difference?
| Feature | Arroz a Banda | Paella |
|---|---|---|
| Base flavor | Seafood broth | Varies: seafood, meat |
| Rice type | Short-grain (Bomba) | Short-grain (Bomba) |
| Add-ins | Usually no seafood pieces | Meat, seafood, or veg |
| Cooking style | Simmered with broth | Cooked in broth + dry finish |
| Serving style | Often with alioli | Typically without |
Variations of Arroz a Banda
- Arroz del Senyoret – A version with peeled shrimp, squid, and cuttlefish already added to the rice.
- Arroz con Calamares – Includes sliced calamari for extra bite.
- Vegetarian Adaptation – Use vegetable broth and roasted vegetables instead of fish.
Tips for Perfect Arroz a Banda
- Use homemade broth for the best flavor.
- Avoid over-stirring—let the rice absorb the broth undisturbed.
- Don’t skip the sofrito—it builds deep flavor.
- Serve with lemon wedges and alioli for authenticity.
Final Thoughts
Arroz a Banda is more than a meal—it’s a taste of Spain’s fishing heritage and coastal culture. Rich, savory, and deeply satisfying, it’s perfect for family dinners, special occasions, or just a Sunday treat for yourself.
If you’re looking to try a new seafood dish that’s easy to master, incredibly flavorful, and sure to impress, this is the one.
Buen provecho! And don’t forget to explore more traditional Spanish recipes in our complete Spanish food guide.