Saffron Seafood Rice with Aioli — Arroz a Banda
Valencian saffron rice cooked in a rich seafood stock built from the heads and shells, served as the rice course on its own with garlic allioli and lemon for finishing.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut monkfish into 3cm pieces and pat dry. Dice onion, grate tomato and garlic cloves, chop parsley, cut lemons into wedges. Steep saffron in 4 tbsp hot stock 5 minutes. Season fish with 0.5 tsp salt and black pepper.
Sweat
Heat olive oil in a 30cm paella pan over medium 1 minute. Add diced onion with 0.5 tsp salt, cook 5 minutes until softened and translucent.
Build
Stir in grated garlic, pimenton, and tomato paste off heat 15 seconds. Return to medium, add grated tomato, cook 5 minutes until darkened and oil separates at edges.
Toast
Add bomba rice and toast 90 seconds over medium heat until grains turn translucent. Pour in saffron stock with remaining hot stock and 0.5 tsp salt.
Simmer
Bring to vigorous simmer over medium-high 2 minutes, spreading rice evenly. Lower to medium, simmer undisturbed 12 minutes until most liquid absorbs and bubbles break surface. Nestle fish into rice, cook 5 minutes more until flaking.
Crisp and plate
Raise heat to medium-high 90 seconds for socarrat to caramelize at the base. Cover with kitchen towel off heat, rest 5 minutes. Scatter parsley and serve from pan with aioli and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.