Featured recipe

Arroz a banda

Rice cooked in fish stock

Along the Alicante coast, from Santa Pola to Dénia, arroz a banda began as a fishermen's meal: the small, bony fish that wouldn't sell were simmered into a deep, rust-coloured stock, rice was cooked in it, and the fish was eaten "a banda", on the side. Today the rice comes first, thin, golden and intensely savoury, with a spoonful of allioli, and the poached fish and potatoes follow. A common mistake is a weak stock; the rice tastes of nothing more than what it cooks in, so use plenty of fish and reduce it well. The allioli here uses pasteurised egg; raw-egg allioli is not for pregnant women, young children or anyone with a weakened immune system. Chef's tip: let the rice catch slightly on the base in the last minute to form socarrat, the toasty crust everyone fights over.

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