“A banda” rice

'Arroz a banda' is a typical dish from Alicante. Enjoy it in good company.



  • 450ml of seafood stock
  • 40ml of Picual Olive Oil
  • 150g cuttlefish
  • 150g of Bomba rice
  • 100g onion
  • 25g of "salmorreta"
  • 6 strands of saffron
  • Salt
  • 175g raw Scarlett shrimps Grand Krust
Nutritional information


  • Energy
  • Proteins
  • Carbohydrates
  • Fats
Gamba pelada 30/50 700 g

You'll need to

Gamba pelada 30/50 700 g Spectrum

You'll need to

"A banda" rice Spectrum

Step by Step

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In a paella pan, place 40ml of olive oil and some onion in brunoise over high heat.

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Sauté and add the cuttlefish, cut into cubes. Add a pinch of salt and sauté until golden.

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Add the rice and stir well.

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Add the "salmorreta" and mix. The "salmorreta" is made from spicy red peppers, grated ripe tomato, and a minced garlic clove (fry everything and blend until obtaining the homogeneous paste known as "salmorreta").

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Add the saffron threads and the seafood stock. Cook over high heat for 10 minutes. At this point, taste and rectify the salt.

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Add the prawns and cook for 8 more minutes (or until all the broth is reduced).

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Once ready, cover and let it set for 5 minutes.

Tips Practical Advice

Just before it's finished, add some olive oil to get the famous "socarrat" (crunch) at the bottom.

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