El arroz a banda es un plato de origen valenciano que tiene un gran prestigio a nivel gastronómico. Su aparición se remonta a las lonjas, dónde el pescado sobrante era el que se utilizaba para elaborar el caldo. El arroz solía utilizarse como un ingrediente para acompañar el pescado. Es por ello que recibe el nombre de arroz «a banda». Un plato que no debe faltar en nuestra dieta mediterránea.
La mayoría de los restaurantes y pescaderías de la zona del litoral mediterráneo incluyen este plato en su carta, pues suele ser muy solicitado y reconocido entre los comensales que visitan la Comunitat Valenciana.
El arroz a banda valenciano te seducirá desde el primer momento, por su multitud de sabores y ese toque mediterráneo de la zona. Es un plato saludable que será la delicia de tu paladar. Para los comensales más exquisitos será una receta digna de admiración, por la calidad, textura y sabor de cada uno de sus ingredientes.
(para 4 personas) Para la elaboración de este plato necesitarás:
- 1/2 kg. de rape
- 1/4 kg. de caballa
- 1/4 kg. de jurel
- 1/4 kg. de gallineta
- 1/4 kg. de galeras
- 150 gr. de col
- 4 patatas pequeñas
- 400 gr. de arroz
- 2 ñoras
- 4 dientes de ajo
- Azafrán
- Aceite
- Sal
Si vienes a disfrutar de unos días de sol en el mediterráneo, no debes olvidar probar ésta receta típica. La elaboración del arroz a banda no es complicada. A continuación te damos una pequeña guia para que tu plato salga perfecto y delicioso.
Lo primero que haremos será sofreír la ñora, para que el aceite coja un sabor Gustoso. Una vez sofrita, cogeremos el mortero y picaremos la ñora junto con varios dientes de ajo. Una vez listo, empezaremos con el caldo. Para ello añadiremos el agua que consideremos necesaria (según el número de comensales) y esperaremos a que empiece a cocer. Cuando esto ocurra, añadiremos el pescado (rape, caballa…).
A continuación pondremos azafrán, para que el caldo vaya cogiendo ese color tan característico de la paella valenciana. Por otro lado tenemos el arroz, que sofreiremos a parte. En la misma cacerola dónde tenemos el arroz añadiremos el caldo de pescado que habíamos preparado anteriormente. Dejamos cocer hasta que al caldo se consuma y ya tendremos listo nuestro arroz a banda. Por último, no nos debemos olvidar del pescado, que se sirve por separado y que dará un toque único a nuestro plato.
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