Fish Broth Rice (Arroz a Banda) — The Fisherman’s Rice at Taperia La Mina
Our Fish Broth Rice (Arroz a Banda) is a traditional fisherman’s dish from the coastal regions of Alicante and Murcia. Unlike paella, where the rice cooks directly with the seafood, arroz a banda takes a different approach: the rice is cooked separately in an intensely flavored fish broth, while the seafood — cuttlefish and prawns — is prepared on the side. The result is rice that tastes profoundly of the sea, served with perfectly cooked seafood and a generous bowl of garlic alioli.
The Story Behind Arroz a Banda
The name “arroz a banda” literally means “rice on the side” — a reference to the way fishermen along the Alicante coast would prepare their catch. The fish was cooked in one pot to make a rich broth for the rice, while the best pieces of seafood were kept aside and served alongside. This practical division of labor produced a dish that is greater than the sum of its parts: rice that is infused with the essence of the sea, accompanied by tender, perfectly cooked seafood.
Our Fish Broth
The soul of arroz a banda is the broth. At Taperia La Mina, we make our fish broth by simmering a variety of whole fish — we use rock fish, monkfish heads, and prawn shells — with onion, tomato, garlic, bay leaf, and a generous pinch of saffron. The broth is simmered for hours, then strained to produce a liquid that is golden, intensely aromatic, and packed with the concentrated flavor of the sea. This broth is what gives the rice its extraordinary depth of flavor.
Serving Arroz a Banda
Our arroz a banda is served with the rice in one dish and the seafood — tender cuttlefish and sweet prawns — arranged on a separate plate, accompanied by a bowl of homemade garlic alioli. The alioli is essential: its creamy garlicky richness ties the rice and seafood together beautifully. Pair with a glass of Alicante white wine or a cold beer. Taste the fisherman’s tradition at Taperia La Mina.