‘A banda’, meaning ‘apart’, is a fisherman’s paella simply made using the leftovers from the daily catch, boiled up into a stock, along with a few pieces of fish reserved for the top of the paella.
- 2 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- pinch of sea salt flakes
- 150 g (5½ oz) calamari hoods, cleaned and finely minced
- 200 g (7 oz) small peeled raw prawns (shrimp)
- 2 large tomatoes, grated, skins discarded
- 2 tsp sweet pimentòn
- 250 ml (8½ fl oz/1 cup) white wine
- 200 g (7 oz) short-grain rice, such as bomba or calasparra
- freshly ground black pepper
- 1 litre (34 fl oz/4 cups) Ibizan fish stew fish stock (reserved from making Ibizan fish stew) or store-bought fish stock, heated to a simmer, plus extra if needed
- pinch of saffron
- lemon wedges, to serve
- 2 free-range egg yolks
- 3 garlic cloves, peeled
- sea salt flakes
- 250 ml (8½ fl oz/1 cup) extra-virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- To make the allioli, blitz the egg yolks, peeled garlic and a big pinch of salt flakes in the small bowl of a food processor or in a jug using a hand-held blender, until combined to a paste. With the motor running, slowly add the oil, one drop at a time at first and then gradually drizzling in a thin, steady stream, until you have a thick mayonnaise. Transfer to a serving jug and set aside.
- Heat the oil in a large 32–34 cm (12¾–13½ in) paella pan or frying pan over medium heat. Add the onion, garlic and a pinch of salt and sauté for 12–15 minutes, until soft. Stir through the calamari and cook for 3–4 minutes, until starting to turn golden. Add the prawns and stir through, then add the grated tomato and pimentòn and cook for a further 5 minutes or until you have a deep-coloured, thick paste. Pour in the wine and cook until completely evaporated, then add the rice and stir well to coat the grains. Season with black pepper.
- Add three-quarters of the stock and the saffron, and keep stirring until the mixture comes to the boil. Reduce the heat to medium–low and gently simmer for 12–15 minutes, until most of the liquid has evaporated. If you’re unable to achieve an even heat, rotate the pan around the burners on the stovetop, so that each side of the pan cooks evenly. Pour in the remaining stock, then gently shake the pan from side to side to distribute the liquid. If you don’t trust the surface of your pan, create a few holes in the mixture using the end of a wooden spoon or spatula to check if the base is burning. If so, reduce the heat to the lowest possible setting and add a little more stock if the pan is very dry. Continue to simmer over low heat for a further 6–8 minutes, until the rice is cooked through.
- Remove from the heat and serve immediately in bowls with the allioli and lemon wedges on the side and the fish stew opposite, if you’re game.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99