Spanish · Dinner
Saffron Seafood Rice with Aioli
Arroz a Banda
Valencian saffron rice cooked in a rich seafood stock built from the heads and shells, served as the rice course on its own with garlic allioli and lemon for finishing.
$$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
4gSugar
2gFiber
680mgSodium
42mgChol
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Instructions
1
Prep
Cut monkfish into 3cm pieces and pat dry. Dice onion, grate tomato and garlic cloves, chop parsley, cut lemons into wedges. Steep saffron in 4 tbsp hot stock 5 minutes. Season fish with 0.5 tsp salt and pepper.
2
Sweat
Heat olive oil in a 30cm paella pan over medium 1 minute. Add diced onion with 0.5 tsp salt, cook 5 minutes until softened and translucent.
3
Build
Stir in grated garlic, pimenton, and tomato paste off heat 15 seconds. Return to medium, add grated tomato, cook 5 minutes until darkened and oil separates at edges.
4
Toast
Add bomba rice and toast 90 seconds over medium heat until grains turn translucent. Pour in saffron stock with remaining hot stock and 0.5 tsp salt.
5
Simmer
Bring to vigorous simmer over medium-high 2 minutes, spreading rice evenly. Lower to medium, simmer undisturbed 12 minutes until most liquid absorbs and bubbles break surface. Nestle fish into rice, cook 5 minutes more until flaking.
6
Crisp and plate
Raise heat to medium-high 90 seconds for socarrat to caramelize at the base. Cover with kitchen towel off heat, rest 5 minutes. Scatter parsley and serve from pan with aioli and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) monkfish or hake fillet
- 170g (6 oz) bomba rice
- 800ml (3 1/3 cup) hot fish stock
- 0.5 tsp saffron threads
- 200g (7 oz) ripe tomato
- 120g (4.2 oz) yellow onion
- 6 garlic cloves
- 40ml (2 2/3 tbsp) extra-virgin olive oil
- 2 tsp sweet pimenton
- 2 tsp tomato paste
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 lemon
- 60g (2 oz) prepared garlic aioli