Arròs a banda facts for kids
Arròs a banda (say "Ah-RROS ah BAHND-ah") is a tasty rice dish from Spain. Its name means "rice on the side" in Valencian, a language spoken in eastern Spain. This dish is cooked in a rich fish broth.
You can find Arròs a banda mostly along the coast of Alicante and in the wider Valencian Community. It's different from paella, another famous Spanish rice dish. Arròs a banda is also popular in places like Garraf near Barcelona and down to the Region of Murcia.
This dish started with fishermen in Alicante. They would sell their best fish. The fish that wasn't sold, or the parts not wanted by buyers, were used to make a flavorful broth. This broth was then used to cook the rice. Arròs a banda is often served with alioli, a creamy garlic sauce.
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How Arròs a banda is Made
This special rice dish comes from a clever way fishermen used to make two meals from one cooking pot.
The Fisherman's Cauldron
First, a broth is made using fish that wasn't worth much at the market. This often included small fish with many bones, sometimes called "whitebait." These fish were important for poor fishermen to feed their families.
To this broth, they add a special sauce made from garlic, a type of pepper called ñora, and fish heads. Then, potatoes are cooked in this mix. After cooking, this stew is served as a soup. This soup is called "cauldron sailor" (or caldero marinero). It's usually served with alioli or ajoaceite (another name for alioli) on the side.
The Rice on the Side
The second part of the meal uses the leftover broth from the cauldron. More sofrito (a mix of sautéed vegetables) is added to this rich fish broth. Then, paella rice is cooked in it. This rice is eaten separately from the fish and potatoes. This is where the name "Arròs a banda" comes from – meaning "rice on the side."
This method allowed fishermen to create two full dishes from one preparation. The alioli sauce was very important for them. It gave them extra calories and energy that they needed for their hard work at sea.
Arròs del Senyoret: A Similar Dish
There is a rice dish similar to Arròs a banda called arròs del senyoret. This name means "gentleman's rice." It is also made with fish broth. However, unlike Arròs a banda, arròs del senyoret has ingredients that are already prepared. For example, it might have peeled prawns, grouper fish, or chopped squid.
The name "gentleman's rice" comes from the fact that all the seafood pieces are clean and ready to eat. You don't need to peel or cut anything. This makes it easier to eat, like a gentleman would prefer! It's important not to confuse these two types of rice.
Regional Names
In the Region of Murcia, the dish called arròs del senyoret is often known as arroz a banda. This is because it's also eaten directly without needing to peel anything. The original Arròs a banda described here is called caldero, Cartagena cauldron, or Mar Menor cauldron in Murcia.
See also
In Spanish: Arroz a banda para niños
