Lightly fry the dried red pepper pods and grind them in a mortar with the garlic cloves.
Add a little salt.
Lightly fry the cauliflower and potato in the same oil and add the crushed pepper.
Pour in water to cover the ingredients and let simmer for 10 minutes.
Add the fish in order of texture and hardness.
Add the saffron, leave the fish to simmer for 10-12 minutes and then strain off the stock.
Add salt to taste.
In a separate casserole, lightly fry the rice in a little oil and then add the fish stock.
Leave to simmer for 18 minutes and then turn the heat off.
Let settle for 5 minutes before serving.
The fish is served separately (hence the name “a banda”) as a second dish.
Our recipes are collected directly from local people or authors living in Spain, Italy and Greece.They have shared with us their local recipes and their Mediterranean lifestyle secrets.This Spanish recipe can be also included at Mediterranean recipes or Healthy recipes group.Mediterranean recipesTraditional Spanish recipesTraditional rice with fish recipe – Spanish recipesAG000226_v00