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Loading...Arroz a banda with Alioli and prawns with thermomix
A typical dish of the Valencian Community and Spanish Levante
where the varieties of recipes based on rice are numerous. Its main ingredients are rice, fish stock and prawns or prawns, to which is added the sauce of crushed tomato, onion and garlic. In addition, there are other varieties such as arroz a banda with ñora, a variety of pepper typical of the Spanish Levante area. This recipe uses rice
Arroz a banda with Alioli and prawns
It is a recipe that has its origin in the humblest fishermen of yesteryear, who made this variety of rice with the leftover fish. This type of fish is called whitebait, and is characterized by a powerful flavor and a large number of bones. The broth made with this cooked fish is mixed with sauces such as ali oli or salmorreta, to later add the rice.
There are other similar dishes, such as the senyoret rice (or rice of the gentleman), with the difference that the latter replaces the traditional fish with peeled prawns, grouper or pieces of squid. In certain areas of Murcia (and in other areas such as Santa Pola, Torrevieja, Guardamar del Segura or Ibiza), the senyoret rice is called arroz a banda, while this last recipe goes by the name of cauldron, cauldron of Cartagena or cauldron of the Mar Menor.
The fried rice recipe It can be very varied depending on where we are, as it is a dish with a long tradition. In some cases, it is possible to find it without garlic and onion among its ingredients.
Its main ingredient, rice, is a great source of energy due to its abundant vitamins, minerals and diversity of components. In addition, it serves as a food to prevent obesity as it does not contain saturated and trans fats or cholesterol. Its low sodium level also helps control blood pressure and related heart disease.
There are approximately 80,000 varieties of rice throughout the planet, such as long rice (with subtypes such as Basmati rice, Ferrini rice or Jasmine rice), short rice (such as Arborio rice), medium rice (such as bomba rice), aromatic rice (such as Thai rice), glutinous rice (such as rice with mango and coconut) and pigmented rice in purple or red tones, for example.
Depending on the type of processing, it can be classified into whole grain rice (better known as white rice, this type being the most common in our country), whole grain rice and parboiled or precooked rice.
Is recipe for Thermomix It has a medium difficulty, and its elaboration time is approximately half an hour. It is a dish that can be served throughout the year, despite the fact that it is common to carry it out at family gatherings and with friends.
On this website you can find other Thermomix recipes made with rice, as well as different recipes with a wide variety of seafood and fish. Below you can find the necessary ingredients to carry out this recipe, in addition to the complete process to make your rice a banda in Thermomix. You also have available a table that shows the nutritional information for each serving of this recipe.
Arroz a banda with Alioli and prawns with thermomix
People
Cooking time:
Total Time
Spanish
Category:
Rice and potatoes with thermomix
Ingredients of Arroz a banda with Alioli and prawns with thermomix
- 220 grams of rice
- 90 grams of crushed tomato, (natural or canned)
- 50 grams of onion
- 2 cloves of garlic
- 100 grams of extra virgin olive oil
- a teaspoon of paprika
- 220 grams of raw prawns or prawns
- 750 grams of fish stock (if you buy it I recommend aneto)
- Salt
- A few strands of saffron or ½ teaspoon of food coloring
Preparation of Arroz a banda with Alioli and prawns with thermomix
- We will start by putting in our Thermomix bowl, the bodies of the prawns, together with the garlic, onion and tomato and grind
- 10 seconds / speed 7
- Add the oil and fry everything.
- 9 minutes / Varoma temperature / spoon speed
- Add the rice and the teaspoon of paprika and program
- 4 minutes / Varoma temperature / spoon speed
- Add the fish stock, the saffron and salt to taste and program
- 13 minutes / 100ºC / left turn
- Check the salt point. Pour into a bowl and serve.
- If we prefer brothy rice, we will put the cup in this last step to avoid evaporation.
- If, on the other hand, we prefer less broth, we will remove the cup.
- we make one Aioli sauce and we pour on top to mix it
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