Arroz a banda

Arroz a banda is like a paella but better because you don´t have to peel all the shell fish. Oscar is not a big fan of shell fish (mussels, clams, etc.) so he particulary likes this dish. He was very nervious when I made it for the first time because I made my own fish stock. We went to the grocery store together and when he asked what I was going to buy he freaked out because he thought I was going to bring home a 20 lb fish and clean it myself. I am a little crazy in the kitchen but not that bad. They sell just the bones, which is what I wanted because it is what gives the stock its flavor. I have also used premade fish stock and it works just as well. So if you don´t have a good fish store close by, just buy the stock.

Arroz a banda
1 potatoe, quartered
1/2 tblsp of olive oil
1/4 tsp of paprika
2 cups of water
2 tblsp of olive oil
100 grams of shrimp, shelled
100 grams of calamari
1 tomato, chopped
1 clove of garlic, minced
1 tsp of paprika
1 tsp of saffron
3 cups of fish stock (see recipe below)
1 cup of short grain rice (or risotto)
4 slices of lemon
1/2 roasted red pepper (see recipe below) or you can use jarred ones

1. Heat a small pot on high heat. Add 1/2 tblsp olive oil and then the potatoe but be very careful because potatoes have a lot of water and the oil will pop. Brown on all sides and add 1/4 tsp of paprika. Coat potatoes with paprika and quickly add the 2 cups of water. Boil on high for about 15 minutes until the potatoes are al dente but don´t overcook because they will continue to cook with the rice.

2. In the mean time, warm fish stock in aonther pot and add saffron.

3. Heat a large skillet on med-high heat. Add 2 tblsp of olive oil and sautee the shrimp and calamari. Once browned, add tomatoe and garlic. Sautee for about 2 minutes and add the paprika. Quickly add the fish stock. When the fish stock starts to boil, add the rice, lemon and potatoe. Top with roasted red pepper strips and cook for about 25 minutes on low heat until all of the stock is absorbed and the rice is cooked. Note: You can shake the pan every so often but don´t stir the rice.

Fish Stock
If you make your own fish stock, skip steps 1 and 2 above.
1 potatoe, quartered
1/2 tblsp olive oil
Bones from a white fish
1 fillet white fish (hake, cod, etc.)
Shells and heads (if available) of 100 grams of shrimp
1 tsp of paprika
Salt
4 cups of water

Heat a small pot on high heat. Add 1/2 tblsp olive oil and then the potatoe but be very careful because potatoes have a lot of water and the oil will pop. Brown on all sides and add 1/4 tsp of paprika. Coat potatoes with paprika and quickly add the 4 cups of water. Add fish botes, fillet of fish and shrimp shells. Boil on high for about 15 minutes until the potatoes are al dente but don´t overcook because they will continue to cook with the rice. Add salt to taste. Reserve the potatoes and pass the stock through a colander. Keep the stock warm on the stove.

Roasted Red Peppers
1 red pepper
1/4 cup good olive oil
Salt and pepper

Preheat oven at 450º. Slice red pepper into 1/4 long strips. Move to a bowl and mix with olive oil, salt and pepper. Stir to coat the peppers well then transfer to a baking sheet. Pour any extra olive oil over the peppers and cook for about 15-20 minutes until the peppers brown on one side. (Toss once while cooking,) When you take the peppers out of the oven, put them in a brown paper lunch bag and close. Let them sit for at leat 15 minutes to cool. This will help make it easier to peel them. Once cooled, peel the peppers and discard the skins.