Discover the Authentic Arroz a Banda: Time-Honored Valencian Cuisine (Seafood and Rice Recipe)

Ingredients

• 3 cups Bomba rice (allow ½ cup of rice per person)
• 300 g Cuttlefish or squid (cut into ½-inch (1cm) pieces)
• 300 g Shrimp tails (cleaned and prepared)
• 300 g White fish fillets
• 1 onion (diced fine)
• 2 ripe tomatoes (grated and skin removed)
• 2 garlic cloves (minced)
• 1 teaspoon sweet paprika
• 1 pinch of Saffron threads
• 1 teaspoon Paella Colorant (optional)
• Salt (to taste)
• Lemon wedges and aioli (for serving)
• Around 17oz. (500g raw fish offcuts (Raw shrimp heads also work well))
• 1 onion (quartered)
• 1 carrot (chopped into 1-inch pieces)
• 4 cloves of garlic (whole, smashed)
• 1 tomato (halved)
• 1 teaspoon paprika
• Pink Himalayan Salt (to taste)
• 2 tablespoons Extra Virgin Olive Oil
• 1 1/2 liters of water