Arroz a banda with salmorreta

Arroz a banda with salmorreta is a coastal rice dish typical of the province of Alicante. This traditional sofrito based on ñoras is the true protagonist, since it not only gives it the characteristic reddish color, but an incredible and unmistakable flavor of our region. Also, because of its simplicity, it is perfect for getting started in the world of quick-pot rice dishes.

In the past, it was a very simple fishermen's rice, in which only a very cheap fish broth made with small fish (morralla) was used. From this very simple dish, two were obtained: a broth stew with fish and the rice itself. Unlike arròs del senyoret, this one was eaten without any type of fish. Today, arroz a banda is usually served already with some peeled and chopped fish or shellfish in the same paellera.

In this recipe I bring you today, I wanted to combine the tradition and simplicity of these Alicante rice dishes, but adapted to these times when we are often short on time. For this, I used the Kuhn Rikon Hotel pressure cooker of 28 cm, which due to its larger diameter and low height is ideal for this kind of rice. In these very fast pressure cookers, in barely 6 minutes, I obtained a delicious arroz a banda cooked perfectly. To finish, and as tradition dictates, I suggest you accompany this rice with a homemade alioli.

Organic Collection stoneware dinner plate

Ingredients

Arroz a banda ingredients:

• 220 g of Albufera or Bomba rice
• 330 ml of fish stock
• 80 g of cleaned squid
• 80 g of peeled shrimp
• 100 g of monkfish diced
• 3 tablespoons of salmorreta (*)
• 7 saffron threads
• 1 tablespoon of sweet paprika
• 2 tablespoons of tomato sauce
• A pinch of salt flakes
• Extra virgin olive oil

Ingredients for Alicantine Salmorreta:

• 3 cleaned ñoras
• 6 garlic cloves peeled and without the inner sprout
• 150 g of ripe cherry tomatoes, crushed
• 100 ml of extra virgin olive oil
• A pinch of salt flakes
• A few sprigs of fresh parsley

Kuhn Rikon Duromatic Hotel pressure cooker, Organic Collection stoneware bowl and Organic Collection stoneware dinner plate

Preparation

1. Salmorreta: in a pan with oil over low heat, add the cleaned and chopped ñoras; add the garlic cloves without the sprout and let cook until they are lightly browned. Add the parsley, salt and the crushed cherry tomatoes. Let cook for about 6 minutes. Remove and blend everything until you achieve a homogeneous mixture. Reserve.
2. We chop both the monkfish and the squid to a similar size. In this case, since my shrimp are small I leave them as they are.
3. Put the Kuhn Rikon pot over medium heat with olive oil and once hot add the squid until it begins to brown. Add the shrimp and the monkfish cubes and let cook over low heat while adding the saffron threads, the sweet paprika and the salt. Stir and add 3 tablespoons of salmorreta.
4. Next, add the rice and stir until integrated. Add the tomato sauce and mix again. Let cook 1 minute.
5. With the fish stock very hot, raise the heat of the pot and incorporate the 330 ml of stock, stir and close the Kuhn Rikon pot. Let cook over high heat until the 1st pressure ring rises; at that moment, lower the heat to the minimum and let cook 6 minutes, making sure it always stays at the 1st pressure ring. After the indicated time (6 minutes), remove from heat and let all the pressure escape. Once depressurized, open the pot and let the rice rest a few minutes with a cloth on top.
6. Finally, and totally optional, you can accompany this rice with a bit of homemade alioli. If you have never tried it, I invite you to try this very typical pairing from my area. Of course, if you go for the alioli, make it with the traditional recipe of garlic, EVOO and salt (no egg, okay!).

Kuhn Rikon Duromatic Hotel pressure cooker

Notes:

• Leftover salmorreta can be frozen in ice cube trays, so each time you need it for a rice you'll have it ready in portions. The usual amount is one tablespoon of salmorreta per person.