What Is Arroz A Banda? 

Arroz a Banda, a traditional Spanish dish originating from the coastal regions of Valencia and Alicante, is a flavorful and hearty rice dish that showcases the essence of Mediterranean cuisine.

Arroz a Banda is often garnished with a variety of seafood, such as fresh fish fillets, shrimp, mussels, and clams. The dish is commonly seasoned with local Mediterranean spices like saffron and paprika, giving it a distinctive golden color and a rich, earthy flavor. 

It’s a beloved dish that captures the essence of coastal Spanish cooking, highlighting the region’s abundant seafood and the skillful use of simple ingredients to create a symphony of flavors. Whether enjoyed by the sea or inland, Arroz a Banda offers a true taste of the Spanish Mediterranean.

Arroz a Banda is a classic example of Valencian cuisine and a testament to the region’s coastal influence and culinary traditions.

Arroz ‘vs’ Paella Dishes: What’s The Difference? 

If you’re ever visiting the Mediterranean coastal area in or around the Valencia Region, you’ll find hundreds of seaside restaurants offering seafood paella, and other rice (arroz in Spanish) dishes that carry the arroz ‘title’. 

While these dishes are pretty much made using the same technique as a paella (and come served in the same paella pan) they do not share the ‘paella’ namesake. Some examples include Arroz a Banda and Arròs negre.

Traditional Valencian Rice Recipes

All Traditionally prepared Valencian rice recipes are a labor of love and are always best made during the day while relaxed and without rushing, with a beer or wine in hand. In the Valencian region, paella is typically enjoyed during lunch. 

We always make a paella or arroz recipe on Sundays and it’s become something of a tradition, with a steadily increasing gaggle of family and friends coming to enjoy a meal. 

More Fantastic Paella and Rice Recipes:

• Seafood paella (Paella de Marisco)
• Arroz al Horno (Oven-Baked Rice)
• Paella Valenciana
• Super budget Spanish oven-baked rice 
• Vegan Arroz al Horno
• Orchard Paella (Paella huertana)
• Oven-Baked Rice with Cauliflower (Vegan | Super Healthy Recipe)
• Mediterranean Yellow Rice (vegan and budget-friendly recipe)

The Best Rice To Use For Arroz A Banda

The best rice to use is Spanish Bomba rice which is traditionally grown throughout the Valencia region of Spain. It’s exported pretty much everywhere so ask your local Spanish grocery store.

Spanish bomba rice works so well as it is a special strain of short-grain rice that absorbs 30% more liquid than other rice varieties yet remains firm.

If you can’t find Spanish Bomba rice, then you can use the next best thing, arborio rice. Whatever you do, do not use long-grain rice, basmati rice, or any other rice variety. You will end up with rice porridge and your rice dish will lack the flavor it deserves!

Do I Need Any Special Equipment To Make A Arroz A Banda At Home? 

Making Arroz a Banda at home doesn’t require any overly specialized equipment, and any large flat bottomed-pan will work well as long as the heat is evenly distributed. However, a few items will make the process easier and ensure a more authentic result. 

The equipment we suggest:

• Paella Pan: The most critical piece of equipment is a Paella pan, also known as a “paellera.” These pans are wide, shallow, and have two handles. They are specifically designed to spread the rice out in a thin layer, allowing it to cook evenly.
• Heat Source: Valencian rice dishes are traditionally cooked over an open flame or on a grill, although nowadays, most prefer to use a paella gas ring. You can also use a stovetop. If using an open flame or grill, ensure that the pan is stable and evenly heated.
• Wooden Spoon or Spatula: A wooden spoon or Paella spoon/spatula is ideal for gently stirring the Arroz as it cooks, especially when adding the rice and arranging the ingredients.

Why Use A Paella Pan

Most rice dishes (Paella, Arroz a banda, Arroz Negra) made in Valencia have a thickness of around 2 grains of rice (around ¼ inch). This thin distribution of rice requires a large pan size to feed even a few people. 

For example: To feed 8 people, you’ll need a pan around 91cm (36 inches) in diameter. You also need a heat source that can distribute the heat to the entire pan so that rules out most gas stove tops or electric hobs. 

If you’re serious about making the perfect Arroz a Banda, invest in a traditional paella pan and a gas ring to suit the pan size you have. Not only will it make life easier to cook paella, but you’ll also impress all the Spanish folk you know!

What Size Pan Do I Need To Make Paella Valencia?

Of curse, this depends on how many you’re feeding. Paella Valencia is laid out over the pan so that it is only around 5-6mm thick (1 grain of rice high), so you’ll need at least a 12-inch (30cm) pan for 2-3 people. 

Paella Pan Size Guide:

• 4 people : 22-inch (56cm) pan
• 6 people: 30-inch (76cm) pan
• 8 people: 36-inch (91cm) pan
• 10 people: 44-inch (111cm) pan

Want to discover more about traditional Spanish paella recipes? Check out our Paella and Rice Dishes page, complete with recipes, equipment, and cooking tips.

Arroz A Banda FAQs And Cooking Tips

What is the key ingredient in arroz a banda? 

The key ingredient in arroz a banda is rice, often of the short-grain variety like Valencia or Bomba rice. Additionally, the dish is known for its rich flavor derived from the broth, which is typically made from fish, seafood, and aromatic ingredients like garlic, onion, saffron, and paprika.

What seafood is commonly used in arroz a banda? 

Arroz a banda traditionally features a variety of seafood such as prawns, squid, and fish fillets. 

How is the flavorful broth prepared? 

The broth for Arroz a banda is crucial for infusing the rice with its distinct taste. To prepare the broth, fish and seafood trimmings are usually simmered with aromatics like onion, garlic, and sometimes tomatoes. Saffron and paprika are also common additions to give the broth its characteristic color and flavor.

How do you achieve the characteristic texture of Arroz a banda? 

Achieving the right texture is essential for a successful arroz a banda. The rice should be cooked to a slightly firm, al dente consistency. This is achieved by adding the broth gradually to the rice and allowing it to absorb it while it cooks without stirring and disturbing the rice.

Nutrition Facts