Arroz a Banda: A New Favorite Spanish Food

While I consider myself fairly well versed in the likes of Spanish food and wine, my knowledge of arroces just wasn’t up to par. That is, until I left Andalucía and went to the proud home of Spain’s reigning rice (paella) in the region of Valencia; or more specifically, Alicante. 

There, I discovered not only that there’s a devotion to rice way beyond paella (there’s even a rice museum in Valencia!), but that there are also distinctions amongst the rice dishes, that only amateurs like me confuse.

First there are “dry” rice dishes like paella. These are considered dry because the goal of cooking them is to have the rice fully absorb the stock. Then, there are rice stews, called arroz caldoso, which aren’t cooked in the traditional paella pan; instead they’re cooked in ceramic or metal dishes. There are also casserole-style variations, oven-baked rice dishes and fideuás, which are essentially a seafood paella made with noodles instead of rice.

Though in Alicante there are many recipes for rice-based meals, arroz a banda is one of the most typical, and beloved, of the province. Made of rice, saffron and seafood, it’s believed to have been consumed in Spain for as long as rice has been in the country; about the time the Moors invaded.

Originally created by poor fisherman, it was a way to use the cheap, common fish that were bony, but very flavorful, to make a filling lunch. Its name refers to the style in which it’s traditionally served: a banda means apart. Arroz a banda was eaten with the rice separate from the broth that it was cooked in because at this time, rice was considered an inferior food.

Nowadays, arroz a banda is served both together and separate (I had it together), accompanied by a dollop of ali oli, which complements the flavors perfectly. To find a restaurant that serves great seafood and arroz a banda, try the Nautical Club (Club Náutico) in the city you’re in. It will be a little pricey, but absolutely worth the splurge.

I highly recommend Restaurante El Puerto in Torrevieja and Taberna del Puerto in Alicante for delicious arroz a banda and excellent service. For extra inspiration on what to see and do, try this Alicante guide written by Teletext Holidays  and this one, written by yours truly.

*This post was made possible by a third-party, but all opinions, as always, are my own.*

You Know You’ve Been in Spain Awhile When…

What are the telltale signs you’ve been in Spain for awhile? That you’ve survived the hordes of tourists you may have been once associated with, and staked out your claim in this beautiful country? How do you know when you’ve “made it” as an expat?

Well, you know you’ve been in Spain awhile when…

Crunchy jeans as a result of line-drying no longer bothers you.

You walk more than you drive. (In my case, a LOT more.)

Vacuum? What vacuum? That’s what a mop is for.

You’re walking in heels on those scary cobblestone streets that once intimidated you.

Staying out until sunrise isn’t out of the norm on weekends.

You don’t think twice about eating dinner at 10pm or later.

You’ve mastered the art of cooking a perfect tortilla española.

You mix your wine with (almost) everything.

You’ve given up the battle and drink UHT milk, but only with Nesquik (or Colacao)

You no longer have to merely dream of Spain holidays , because you live there!

You’ve prepared for winter with no central heating by wearing extra layers and having lots of blanket on hand.

You schedule things around when ‘your’ team is playing, because game-time takes precedence.

Your ham and olive oil intake has tripled. Easily.

Your love for wine has not only seriously increased, but you now prefer red over white, and can locate a great-quality, affordable bottle in less than 30 seconds in the store.

You now can’t imagine your life without tapeando.

All of the sudden, you are a bit snobbish about food after being treated to eating some of the world’s best cuisine for extended periods of time.

You give people los dos besos when you go home for a visit and get weird looks. Oops.

You forget words in English, and your colloquial English is practically non-existent.

Hey expats—what tells you you’ve been in Spain awhile?

Disclosure: This post has been made possible by onthebeach.co.uk

Guest Post: Erin from LaTortugaViajera.com

The lovely Erin from La Tortuga Viajera is providing today’s post. A fellow American expat in Spain, she lives in Madrid where she blogs about her adventures in Spain, and most recently her travels around exotic locales like Georgia (the country, not the state!), and Turkey. Today she’s sharing her knowledge of madrileño cuisine—and just a fair warning, don’t read this on an empty stomach! :)

Chilled gazpacho in the south, gourmet pinchos in the north, and crusty saffron-spiked paella in the west – Spain’s regions pop out local cuisine like Chicago does pizza. But what about Madrid?

Little is said of the capital’s famous dishes – partially because the city sits at the crossroads for national culture and cuisine, making it a melting pot of dishes. But also because, relatively speaking, the country’s largest city is actually quite young.  As a result, popular platos from the past are far and few between.

Since I’m professional Spanish food eater (because I said so), I’ve narrowed down some of my favorite dishes so that you can get a proper taste of Madrid when passing through.

Cocido


Translated literally as “boiled”, the garbanzo-bean-filled stew is a favorite on cold winter days and the perfect cure for the common, and very likely, Spanish hangover. While cocido versions can be found throughout the country, the Madrid version is perhaps the most versatile. The simple broth obtains its flavors from a mixture of vegetables, stock, meat, sausage and of course garbanzo beans.

Typically, once the stew is complete, the broth is strained then served first with tiny noodles (not unlike chicken noodle soup – minus the chicken), and followed by a plateful of the cooked beans, veggies and meat. 



To try the most traditional and admired of cocidos madrileños, stop by La Bola (Calle de la Bola 5), where the stew is brewed in clay pots over a fire stove.

Patatas bravas

Image: Creative Commons License via Flickr

While this dish can be found throughout the nation, the tourist favorite probably feels most at home in the Spanish capital. Regional versions vary, but in Madrid expect to be served a mountain of chopped and fried potatoes doused with a spicy tomato sauce (and sometimes even mayonnaise). You can indulge in your craving for the famous Spanish dish at tapas bars throughout the city.

Bocadillo de calamares


Sometimes you just need a sandwich filled with fried calamari. What’s that - you haven’t had the craving before? Then you haven’t tried one of Madrid’s most famous foods. These aren’t your popcorn-style mystery munchies from back home, but instead ultra-tender, slightly breaded rings that will make you forget everything you thought you knew about calamari. Served warmed on a baguette of bread and often with a side of lemon, the Spanish sandwich redefines finger-licking good.

Hit up Bar Postas (Calle Postas, 13) to try the traditional treat. At only a couple euros a pop, it’s at least worth a taste.

Huevos rotos

Image: Creative Commons License via Flickr

It should be no surprise that the city that never sleeps (and yes, I think Spain could probably give New York a run for their dinero on this one), has yet another hangover-worthy dish – huevos rotos. Served as a greasy mess of french fries topped with a fried egg and often jamón, the dish isn’t for the bashful eater. To live up to its name - translated as “broken eggs” – one must mix up all the ingredients so that the runny egg and crispy fries become one big unrecognizable mush. Sounds appetizing, right?

To get this mouth-watering dish (work with me here), head to La Taberna de los Huevos de Lucio in La Latina (Calle Cava Baja, 30).

Churros con chocolate


Really, if you leave Madrid without giving churros a go, then you haven’t lived. While the doughy sticks have a similar scalloped shape as those back in the States, their similarities end there. Churros served in the Spanish capital tend to be sugar free (or at most, with just a sprinkle) and loop-shaped. Accompanying the doughy drops are cups of thick hot chocolate with the consistency of a creamy soup. Don’t be fooled though – this chocolaty mixture, while definitely sweet, doesn’t pack the sugary punch that you might expect.

You can find the breakfast treat year-round in churrerías and in many cafeterías. During wintertime, don’t even be surprised to see popup churro vans ready to take care of your sweet tooth.

Madrid indeed offers up other dishes as well – in fact, I would be remiss if I didn’t mention callos (tripe…that’s right - stomach). But I, uh, umm, haven’t had time to try that one, so you know, give it a try and let me know what you think, OK?

(All pictures copyright of Erin unless otherwise noted.)

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I’m guest-posting over at Erin’s blog today as well about delicious Andalusian cuisine. Come check it out!