Arroz a Banda

🔥 Prep

• Peel and finely mince the 3 pcs garlic.
• Dice the 2 pcs tomatoes into small pieces.
• Measure out 2 cup rice.
• Measure out 4 cup fish stock.
• Soak 1 tsp saffron in a few tablespoons of warm fish stock (or warm water) to release color.
• Have 3 tbsp olive oil ready.

🔥 Cook

• 1. Heat the 3 tbsp olive oil in a wide, shallow pan over medium heat until shimmering.
• 2. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
• 3. Stir in the diced tomatoes and cook for 3 minutes until they start to break down.
• 4. Add the 2 cup rice, stir to coat each grain with the oil and vegetables; toast for 2 minutes over medium heat, stirring constantly.
• 5. Pour in the saffron‑infused fish stock and bring to a gentle boil over medium‑high heat.
• 6. Once boiling, reduce the heat to low, spread the rice evenly, and do not stir; simmer uncovered for 15‑18 minutes or until the liquid is absorbed and the rice is tender.
• 7. If the liquid is absorbed before the rice is fully cooked, add a splash more hot fish stock and continue cooking; if there is excess liquid after the rice is done, increase the heat to medium for 2‑3 minutes to evaporate.
• 8. Remove the pan from heat, cover with a clean kitchen towel or lid, and let it rest for 5 minutes to finish steaming.

🔥 Serve

• Fluff the rice gently with a fork and transfer to a serving platter.
• Garnish with lemon wedges and a sprinkle of chopped fresh parsley (optional).
• Serve hot as a main dish, accompanied by allioli (garlic mayonnaise) and a simple green salad.
• Pair with a crisp white wine such as Albariño or Verdejo.