This “arroz a banda” will always make us travel to the seaside.
Because that’s the power of recipes. With just one dish, we can come back to that special place; we can live a memory hidden among the ingredients or turn the aroma into an instant we know it will last forever.
And that is what we felt cooking this rice, we caress the peace and calm of the sea breeze when we enjoy recipes as special as this one, by the seaside.
Servings for 2
Pour some olive oil in the paellera/paella and heat.
When hot, add squid or cuttlefish cut into pieces, stir fry.
Add the clove of garlic, the chopped onion and the previously peeled, grated tomato. Stir fry over medium heat until tender.
Add rice and fry with the rest of the ingredients.
Pour the stock, saffron, and salt, cook for 18 minutes (read rice label for the right cooking time).
When the rice is ready, remove from heat and allow to stand for a few minutes and serve with home-made alioli sauce.
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