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Arroz a banda with aioli

Arroz a banda is a Valencian rice dish cooked in a saffron fish broth, served with a spoonful of aioli and pieces of monkfish. For 4 people, it takes about 1 hour and a medium skill level, at around €4.70 per serving. The key to success is never stirring the rice once the broth is added, so a thin crust forms at the bottom of the pan.

Tonight, arroz a banda like in Valencia, rice cooked in a bold fish broth, topped with a good spoonful of aioli.

Arroz a banda with aioli
Total time
1 h
Difficulty
Medium
Cost per person
€4.70
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Arroz a banda is rice that has soaked up everything from the fish without keeping chunks of it in every bite. The broth, made from fumet, bones and saffron, turns every grain a deep yellow, while the tomato and pepper sofrito adds a sweet base that balances the briny flavor. The monkfish, seared separately and added back at the end, stays firm and never falls apart in the rice.

This is a dish for a Sunday when you have time to stay near the pan, or for guests who love fish and dishes meant to be shared at the center of the table. The aioli, spooned on by each person, cuts through the rice with a hit of raw garlic that changes everything. Use a wide, shallow pan rather than a pot, that's what lets the rice cook in an even, thin layer.

The ingredients

4 people

Pantry

  • Round riceoften in the pantry 320 g
  • Fish stockoften in the pantry 1 l
  • Saffronoften in the pantry 1 pinch
  • Sweet paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch

Fish counter

  • Monkfish, cut into chunks 500 g
  • Rockfish or fish bones 500 g

Fruits and vegetables

  • Tomatoes 3
  • Red bell pepper 1
  • Garlic 4 cloves

Dairy

  • Aioli 8 tbsp

Allergens Fish, Eggs

The step by step recipe

  1. Heat the fish stock with the fish bones and saffron for a few minutes, then keep it warm. 10 min

    Strain it through a fine sieve so it's clean and free of bones.

  2. Sear the monkfish chunks in a large paella pan with oil, then set them aside. 5 min

    Sear them quickly over high heat so the flesh stays firm.

  3. In the same pan, cook the bell pepper, garlic and grated tomatoes with the paprika until you get a thick sofrito. 10 min

    Let the tomato reduce well, it's the flavor base of the dish.

  4. Add the rice, toast it for a minute, pour in the hot broth using two and a half times the rice's volume, and cook without stirring. 18 min

    Keep the heat high for the first ten minutes, then lower it toward the end of cooking.

  5. Put the monkfish back on top of the rice, let it rest for five minutes covered with a kitchen towel, and serve with a spoonful of aioli. 5 min

    Resting off the heat finishes the cooking and loosens the crust from the bottom of the pan.

Our tips to get it right

  • Use a wide, shallow pan rather than a deep pot, the rice needs to cook in a thin layer for the broth to evaporate evenly.
  • Prepare the broth before starting the rice and keep it simmering, pouring cold broth onto the rice slows cooking and makes it uneven.
  • Taste the broth before adding it to the rice, it should already be well seasoned and flavorful, since the rice will only pick up that taste.

The variations

  • Swap the monkfish for hake or sea bream fillets, adding them only at the end of cooking so they don't fall apart.
  • For a fish free version, use a strong vegetable broth with seaweed and dried mushrooms, and still serve it with aioli.
  • To save time, replace the rockfish with extra store bought fish stock and skip the straining step.

What to serve it with

  • A green salad with plenty of lemon
  • Grilled bread rubbed with garlic
  • A glass of dry white wine

Storage

The rice keeps for 2 days in the refrigerator in a sealed container, though it loses its texture and gets a bit sticky as it cools. Reheat it in a pan with a splash of broth or water to loosen it up. Freezing isn't recommended, since the rice and monkfish change texture once thawed.

Questions about this dish

Can you use a different rice instead of round rice?

Round rice is best because it absorbs the broth well without swelling too much. Paella rice or arborio also work, but avoid long grain rice, which will stay too dry.

Can you make the aioli ahead of time?

Yes, the aioli can be made the day before and kept in the refrigerator in a sealed jar. Take it out a bit before serving so it isn't too cold against the hot rice.

Why sear the monkfish separately before adding it back to the rice?

Seared on its own, the monkfish stays firm and doesn't fall apart while the rice cooks. Adding it back only at the end keeps it from cooking twice and turning rubbery.

How do you know the rice is done without tasting it while stirring?

Watch for the broth disappearing from the surface and listen for a faint sizzle toward the end of cooking, a sign the crust is forming underneath. You can lift an edge with a spoon to check without stirring the rest.

How long does it take to make an arroz a banda with aioli?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an arroz a banda with aioli?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an arroz a banda with aioli cost?

About €4.70 per serving, or €18.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs. Always check the labels of the products you buy.

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