Arroz a Banda

Paella with Fish in Two Acts

Preparation info
  • Racion


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

While some dishes are based on regional produce and others on seasonal bounty, I believe this dish has its roots in the Spanish national characteristic of impatience. Arroz a banda is a way of making the fish stock for the paella and having beautifully poached fish ready to eat while the paella is cooking.

Ask your fishmonger to clean, scale and remove the fins from the fish. We use whole cleaned fish but large rockling and monkfish fillets can be used where available.