0 (0)

Categories: Fish and Shellfish, Mains

Rice in Paella With Fish on the Side (Arroz a Banda)

Just south of Valencia, on the Mediterranean coast of Spain, lies the Albufera, a freshwater lake separated from the sea by a spit of land. More than a thousand years ago, the Moors introduced the cultivation of rice in the ... Read more

Total time: 1 hour 55 minutes | Serves 4 to 6

Fish broth

  • 1 pound small fish, fish heads, bones and trimmings, plus any shrimp shells
  • 12 cups water
  • 1 tablespoon salt
  • 1/2 onion with skin
  • 1 strip lemon zest
  • 1 strip orange zest
  • 1 stalk celery, cut into large pieces
  • 1 small carrot, split lengthwise
  • Several stems parsley
  • Dash thyme

Step 1Place the fish and parts, water, salt, onion, lemon and orange strips, celery, carrot, parsley and thyme in a large pot. Bring to a boil and skim. Partially cover and simmer for 1 hour. Strain the broth through a fine mesh strainer lined with cheesecloth; discard the solids. You should have 8 cups of broth. If you have less than 8, add water to equal 8 cups.

All-i-oli sauce

  • 1 (2-inch-thick) slice French bread
  • 1/2 cup milk
  • 2 to 3 cloves garlic
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice

Step 1Soak the bread in the milk until bread is softened. Puree the garlic i Place it in a blender, then add the bread and milk and with the garlic and blend until smooth. With the motor running, blend in the oil, salt, lemon juice and 2 to 3 tablespoons of water to make a sauce the consistency of thick mayonnaise. (The sauce can be prepared in advance and refrigerated; serve it at room temperature.)

Step 2Makes 1 1/4 cups.

Fish and rice

  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1/2 cup diced tomato
  • 1/4 cup medium shrimp, peeled
  • 2 cups Spanish short grain rice
  • 8 cups hot Fish Broth, divided
  • 1/4 teaspoon crushed saffron
  • 1 1/2 teaspoon pimenton (Spanish paprika)
  • 1 tablespoon white wine
  • 1 teaspoon salt
  • 2 pounds fish filets and fish steaks, such as monkfish, grouper, snapper or sea bass, cut into 4-inch pieces, any bones removed

Step 1Heat the oil in a 12-inch paella pan over medium heat. Add the garlic, then the tomato and shrimp. Stir in the rice and cook 2 minutes.

Step 2Add 4 cups of Fish Broth. Turn up the heat and bring the liquid to a boil. Mix the saffron and pimenton in the wine. Add to the pan with the salt. Cook the rice on a high heat for 5 minutes. Reduce the heat to medium-low and cook the rice until it is done, another 15 minutes. Stir often to make sure it doesn't stick.

Step 3While the rice cooks, bring the remaining 4 cups of Fish Broth to a boil in another pot. Add the fish filets and fish steaks. Simmer until they are just done, 5 to 8 minutes. Remove the fish and keep it warm on a platter while the rice finishes cooking.

Step 4Serve the rice, fish and All-I-Oli Sauce.

Each of 6 servings:
614 calories; 791 mg sodium; 111 mg cholesterol; 29 grams fat; 5 grams saturated fat; 37 grams carbohydrates; 48 grams protein; 1.11 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Grilled fish with basil oil
Prosciutto-wrapped halibut with grape tomato salad
Mackerel baked with bay and lemon
Grilled Halibut Soft Tacos