Rice to gang – Wikipedia, the encyclopedia

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Band rice prepared in a paella
Band rice with red pepper sofrito.
Band rice (Torreblanca).

He Band rice (In Valencian, rice aside ) is a rice plate typical of the coastal area of ​​the province of Alicante [ required appointment ] (Valencian Community) Spain. His popularity has spread through the Spanish Levante, from the Region of Murcia, [ first ] Until the Garraf, (Barcelona) Catalonia [ 2 ] And Balearic Islands. It is a typical Mediterranean rice, proper to fishermen, with a broth or bottom Fish, normally corrida (fish with many thorns, little molla and strong flavor), ñora and alioli; With that broth a separate rice is cooked ( the band ) of the fish and another day a stew is cooked with that broth in which the alioli, potato and the crumbled fish floats. Normally it is prepared with seafood and fish, such as tuna, mussels, squid rings, which is why it should not be confused with the cauldron, the latter being traditionally calmedly served and usually only carries fish, the latter is very typical in The Region of Murcia and municipalities of Alicante such as the Island of Tabarca, Santa Pola, Torrevieja and Guardamar del Segura, or Ibiza. It is customary for this rice to be served with a seasoning called Salmorreta.

Characteristics [ To edit ]

Basically the recipe consists of cooking the rice in a cheap fish broth and with many spines called corrida that in the market it was hardly value and constituted the sustenance of poor fishermen who reserved the best pieces for sale. [ 3 ] Little by little it begins to be prepared with seafood broths and more select fish. [ 4 ] ​

The first is that in that broth of corrida , with a garlic, ñora and fish horses, potatoes are cooked and, after cooking, they are served in a soypero plate. This stew is called a sailor cauldron, and is served accompanied by the Alioli or Ajoaceite (apart or in a saucera). The second part is that with the rest of the “background” of fish to which the sofrito was added we can cook, in addition, a rice in paella without another additive. That rice is eaten apart from fish, band rice, apart. It is a real fishermen recipe, which managed in this way to get two dishes from a single preparation. Alioli or Ajo-Aceite is a fundamental accompaniment in these dishes, and provided the humble people of the sea, calories that could not obtain otherwise.

Rice of the Miss o Lord’s rice [ To edit ]

A rice similar to this is the Rice of the Miss , which is also made with the fish broth but, unlike band rice, it carries peeled prawns, mere or chopped squid. Name from the lady (From the Lord) it is due to the fact that all the stumbles they carry are clean, eat directly, do not peel or cut them and therefore do not have to get your hands dirty. [ 5 ] ​

On the other hand, the Rice of the Miss In the region of Murcia it is called rice to band and is also eaten directly without peeling the stumbles; [ first ] And the rice to band described here, in this same community it is called cauldero, cauldron Cartagenero or cauldero of Mar Menor.

References [ To edit ]

  1. ↑ a b L. Álvarez Munarriz, (2005), Anthropology of the Region of Murcia , First, Regional Murcia Regional Editory, ISBN 8475643221, p. 265
  2. ↑ Fernando González de heiria Garaygodobil, (2015), The state of gastronomies , First, Paraninfo Ediciones, S.A., Isbn 8484597245 – Page
  3. ↑ Luis Antonio de Vega, (1967), Gastronomic Guide of Spain , National Editorial, Page
  4. ↑ Almudena Villegas Becerril, (2014), Spanish and international cuisine: culinary art through products, recipes and history , First, Ideas Propias Editorial S.L., ISBN 8498394708
  5. ↑ information.es (January 22, 2019). «Recipe of the Lord’s Arroz» . Information . Retrieved on September 8, 2021 .

external links [ To edit ]

See the Band rice recipe