Caldero y Arroz a Banda

This month we are celebrating the Moors and Christians in Santa Pola, so our recipe is a typical dish of the area. Caldero y arroz a banda
(Cauldron and rice a banda).

This dish consists of two parts: one is the fish and potato and then the type of rice called “a banda” (means separate).

2 ñoras (dry red pepper)
1/2 kg tomatoes
1 or 2 onions
4 medium potatoes
1/2 kg of whitebait
1kg of Red scorpionfish or
Sea Mullet
350gr rice
4 or 5 garlic cloves
olive oil, salt, saffron
fish stock

  1. Fry the ñoras in a frypan with oil, remove and set aside on a plate.
  2. Cut onion into large pieces fry in the same oil, add the tomatoes cut into four pieces and fry for few minutes.
  3. In a separate saucepan bring 2 litres of water to boil. When the water is boiling, add the onion, tomatoes and the ñoras. Also add the whitebait.
  4. While everythign is cooking, coat the scorpionfish or sea mullet in salt.
  5. Blend the content of saucepan to make the broth, then strain the broth into another pot. Add the potatoes (cut into large chunks), the saffron and salt to season the broth.
    When the potatoes are almost cooked, wash the fish to remove the salt and add it to the pot. Simmer for about 10 minutes.

Second Part

  1. In a paella pan for 4 people add the fish broth and when it is boiling add the rice (a handful of rice per person approximately). Bring the rice to boil and then reduce and cook for 20 minutes.
  2. Serve the fish and potatoes with alioli and the rice separate.