Arroz A Banda

Ingredients

Broth:

  • 12 littleneck clams, scrubbed and purged
  • 2 to 4 quarts plus 1/4 cup water
  • 1 cup dry white wine
  • 1 large onion, chopped
  • 1 pound medium shrimp, shelled, shells and heads retained
  • 2 large garlic cloves, chopped
  • 1 bouquet garni: 6 sprigs each thyme and parsley, 2 bay leaves, and a fennel branch
  • 2 pounds fish heads, tails and bones, or cut up whole fish or fillets such as porgy, butterfish, sea bass, or snapper (do not use salmon)
  • Salt, to taste

Rice:

  • 4 garlic cloves, 2 peeled, 2 peeled and crushed
  • 1/4 teaspoon cayenne
  • Pinch of saffron threads, crumbled
  • 1 teaspoon paprika
  • 1/2 teaspoon salt, plus additional to taste
  • 3 tablespoons olive oil
  • 2 dried chile peppers
  • 3 cups medium-grain Spanish rice

Fish:

  • 1 tablespoon olive oil
  • 1 onion, minced
  • 2 large garlic cloves, minced
  • 3/4 pound ripe tomatoes, peeled, seeded and finely chopped
  • 2 tablespoons finely minced parsley
  • 2 pounds mixed fish steaks or fillets
  • 1 cup garlic mayonnaise for serving, optional

Description

Food Network Invites You To Try This Arroz A Banda Recipe.

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