Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Arroz a banda

You'll need

  •  
  • Arroz
  • 500 gm
  • very ripe tomatoes
  • 160 ml (2/3 cup)
  • olive oil
  • 1
  • small Spanish onion, thinly sliced
  • 2 cloves
  • garlic, finely chopped
  • 1
  • red capsicum, seeds removed, finely chopped
  • 1½ tbsp
  • hot Spanish paprika
  • ½ tsp
  • saffron threads, soaked in 1 tbsp hot water
  • 250 gm
  • baby octopus, cleaned
  • 12 (about 250gm)
  • medium green prawns
  • 12
  • small clams, soaked in cold water
  • 12
  • small green mussels, beards removed
  • 8
  • small red mullet fillets, skin on
  • 410 gm (2½ cups)
  • Calasparra rice
  •  
  • Salmoretta
  • 2
  • ripe tomatoes, halved
  • 1
  • small Spanish onion, coarsely chopped
  • 2 cloves
  • garlic, finely chopped
  • ½
  • long red chilli, coarsely chopped
  • 1 tbsp each
  • coarsely chopped flat-leaf parsley and coriander leaves
  • 80 ml (1/3 cup)
  • olive oil
  • 1 tbsp
  • red wine vinegar
  •  
  • Alioli
  • 2
  • egg yolks
  • 1 clove
  • garlic, finely chopped
  • 1½ tbsp
  • sherry vinegar
  • 150 ml
  • olive oil
  • ½ tsp
  • lemon juice

Method

  • 01
  • For salmoretta, cook tomatoes cut-side up under a hot grill until scorched and process in a food processor with onion, garlic, chilli and herbs until finely chopped. With motor still running, add oil in a thin, steady stream and process until amalgamated. Add vinegar and season to taste with sea salt and freshly ground black pepper, pulse to combine and set aside.
  • 02
  • For alioli, combine egg yolks, garlic and vinegar in a small bowl and season to taste. Add oil, a drop at a time, whisking continuously until completely incorporated and you have a thick, glossy mixture. Add lemon juice, mix to combine and adjust seasoning to taste.
  • 03
  • Halve half the tomatoes, then coarsely grate over a bowl to catch juices, grating until you reach the skin, set aside (discard skins). Thickly slice remaining tomatoes and set aside.
  • 04
  • Heat half the olive oil in a heavy-based saucepan or casserole over medium heat, add onion, garlic and capsicum and cook for 10-15 minutes or until very soft, add paprika, saffron and soaking liquid and cook for another minute, stirring until fragrant. Transfer to a food processor and process to a coarse paste. Return to pan, add grated tomato and bring to the boil. Cook for 1-2 minutes, season to taste, then add baby octopus and 1.5 litres cold water, cover and simmer for 10 minutes. Add prawns, clams, mussels and fish, reduce heat to low, cover and cook for 5-6 minutes or until just tender, then remove from heat and keep warm.
  • 05
  • Heat remaining oil over medium-high heat in a 40cm paella pan or large deep-sided frying pan, add sliced tomatoes and cook for 2-3 minutes. Ladle off 1.25 litres of the fish broth, add to tomatoes and bring to the boil. Stir in rice, season to taste and simmer for 15-20 minutes, stirring continuously, remove from heat, cover loosely with foil and stand for 10 minutes. Serve rice first, then seafood and remaining broth with salmoretta and alioli passed separately.

This traditional Spanish dish consists of two courses of rice with seafood broth. The rice is eaten first and the seafood and broth served as a second course. This recipe is adapted from Elisabeth Luard's beautiful book The Flavours of Andalucía.

At A Glance

  • Serves 4 people
  • 25 min preparation
  • 1 hr 10 min cooking
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 25 min preparation
  • 1 hr 10 min cooking

Drink Suggestion

Crisp white from Rueda.

Featured in

Oct 2007

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.