Arroz A Banda Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 pounds mixed fish steaks or fillets

1 bouquet garni: 6 sprigs each thyme and parsley, 2 bay leaves, and a fennel branch

3/4 pound ripe tomatoes, peeled, seeded and finely chopped

1 cup dry white wine

1/4 teaspoon cayenne

1 tablespoon olive oil

1 large onion, chopped

3 tablespoons olive oil

1/2 teaspoon salt, plus additional to taste

1 teaspoon paprika

4 garlic cloves, 2 peeled, 2 peeled and crushed

Pinch of saffron threads, crumbled

2 tablespoons finely minced parsley

12 littleneck clams, scrubbed and purged

1 cup garlic mayonnaise for serving, optional

1 pound medium shrimp, shelled, shells and heads retained

Salt, to taste

2 dried chile peppers

1 onion, minced

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)

2 to 4 quarts plus 1/4 cup water

2 large garlic cloves, minced

3 cups medium-grain Spanish rice

2 large garlic cloves, chopped