Skip to Content

What is a traditional Spanish food with rice?

Rice is a staple ingredient in many traditional Spanish dishes. Some of the most iconic Spanish foods featuring rice include paella, arròs negre, and arròs a banda. In this article, we will explore these traditional rice dishes, looking at their origins, ingredients, and preparation methods.

What is Paella?

Paella is undoubtedly the most famous Spanish rice dish. Originating from the Valencia region on Spain’s eastern coast, paella has become symbolic of Spanish cuisine worldwide. At its heart, paella is rice cooked in a shallow pan (also called a paella) with vegetables, beans, meats, and saffron to give the dish its characteristic yellow color.

There are a few key ingredients that go into making authentic Valencian paella:

  • Short grain rice (typically bomba rice or Calasparra rice)
  • Saffron
  • Olive oil
  • Vegetables like tomatoes, peppers, onions, and green beans
  • Meats like chicken, rabbit, duck, land snails, and/or beans

The process of cooking paella involves first sautéing the proteins and vegetables in olive oil to build flavor. Then the rice gets toasted in the oil before broth and saffron are added. The paella cooks uncovered over a wood or charcoal fire, allowing the rice to absorb the broth and flavors. Towards the end of cooking, green beans and other quick cooking ingredients are added on top.

Types of Paella

There are many regional variations of paella throughout Spain, some of the most common including:

  • Paella Valenciana – The iconic mixed meat and seafood paella from Valencia region
  • Paella de Mariscos – Seafood paella made with muscles, shrimp, squid, and fish
  • Paella de Verduras – Vegetable paella omitting meat and seafood
  • Paella Mixta – Paella with both meat and seafood
  • Paella de Carne – Meat paella made just with chicken, pork, rabbit, or snails

So while paella recipes vary, they all include the key components of short grain rice, saffron, olive oil, vegetables, and protein.

What is Arròs Negre?

Arròs negre translates to “black rice” in the Catalan language. As the name suggests, this traditional Spanish rice dish from the Catalonia region gets its unique black color from squid ink.

In addition to squid ink, the main ingredients in arròs negre include:

  • Short grain rice (typically bomba rice)
  • Squid and/or cuttlefish
  • Onions
  • Tomatoes
  • White beans
  • Olive oil
  • Garlic
  • Parsley
  • Saffron

To make arròs negre, the squid and/or cuttlefish are cooked first to extract their ink. The rice gets sautéed in olive oil before the squid ink and broth are added to the pan. As the rice absorbs the broth, the grains turn black from the ink. Towards the end of cooking, squid, shellfish, and/or beans are added on top to complete the dish.

Origins

There are a few theories about the origins of arròs negre:

  • Some believe it was created by fishermen out at sea who caught cuttlefish or squid and cooked it directly with rice in a paella pan.
  • Others think early villagers created it as a hearty one-pot meal using the readily available ingredients of the time.
  • Another belief is that creative cooks came up with it as a way to conceal imperfect or even spoiled rice by dyeing it black.

Whatever the exact origin story, arròs negre has become an iconic rice dish celebrated throughout Catalonia today.

What is Arròs a Banda?

Arròs a banda is another classic seafood rice dish hailing from coastal regions of Spain. Its name literally translates to “rice on the side” in Catalan and Valencian.

So what does this name signify? Arròs a banda gets its moniker from the method of cooking the rice separate from the seafood stock and shellfish before combining everything together. Specifically:

  1. The seafood (often prawns, cuttlefish, squid, mussels etc.) gets cooked first in broth seasoned with saffron and onion.
  2. Then the rice is toasted in a separate pan before the seafood broth is added to cook it through.
  3. Finally the cooked rice and seafood are gently mixed together before serving.

By cooking the rice “on the side,” each component layer can build maximum flavor before combining. This also allows the textures of the rice and seafood to remain distinct in the finished dish.

History

Like many iconic rice dishes, there are a few origin stories surrounding arròs a banda:

  • One account credits fishermen again, who would cook their fresh catch over a wood fire in one pan, while cooking rice in another metal pan on the beach.
  • Others believe inland villagers created it as a way to make rice and seafood shipped from the coast last longer. By cooking them separately, both components would retain their texture and flavor longer.
  • Some food historians simply think innovative Spanish cooks came up with the two-part method as a way to build more complex layers of flavor.

Whatever the exact origin, the “rice on the side” approach became a popular preparation technique along Spain’s coastal regions. Arròs a banda as we know it today emerged as a signature dish celebrating the fresh seafood of the region.

Comparing Paella, Arròs Negre, and Arròs a Banda

While all three dishes are rice-based classics from coastal Spain, here are some key differences between paella, arròs negre, and arròs a banda:

Dish Key Ingredients Cooking Method Region of Origin
Paella Rice, saffron, mixed meat and seafood Cooked together in one pan Valencia
Arròs Negre Rice, squid/cuttlefish ink, seafood Cooked together with ink for black color Catalonia
Arròs a Banda Rice, seafood like prawns and clams Rice and seafood cooked separately before mixing Catalonia and Valencia

Where to Eat Paella, Arròs Negre, and Arròs a Banda in Spain

The best places in Spain to eat authentic versions of these dishes are in their regions of origin, where local ingredients and cooking methods are used. Here are some top cities to enjoy them:

Paella

As the home of paella, Valencia offers plenty of restaurants that serve up excellent traditional versions. Some top spots include:

  • Casa Carmela in the heart of Valencia, serving classic Valencian paella in their covered outdoor terrace
  • El Palmar in the beach town of El Saler outside Valencia, a family-run restaurant since the 1960s
  • Barraca Amadeo in nearby Denia port, beloved for their seafood paellas

Barcelona also has several restaurants focused on authentic paella like Can Majó and Casa Delfín.

Arròs Negre

To taste arròs negre in its homeland, head to Catalonia. The picturesque coastal city of Cadaqués has excellent options like El Barroco restaurant. Barcelona is another top spot, with restaurants like Can Solé in Barceloneta serving the black rice dish.

Arròs a Banda

For delicious arròs a banda, visit the port city of Denia in the Valencia region, home to famous restaurants like La Sequieta. Another prime spot is the beach town of Jávea, where restaurants like El Plantio have perfected the dish.

How to Make Paella, Arròs Negre, and Arròs a Banda at Home

While it’s ideal to savor these iconic rice dishes in Spain, it’s also possible to make simpler versions at home. Here are some tips and guidelines for making each one:

Paella

Make paella at home with these steps:

  1. Sauté aromatic veggies like peppers, onions, and tomatoes in olive oil over high heat.
  2. Brown any proteins like chicken thighs before removing from the pan.
  3. Toast dry short grain Spanish rice directly in the oil for 2-3 minutes.
  4. Deglaze the pan with white wine and let evaporate before adding broth and saffron.
  5. Simmer the rice uncovered for about 15-18 minutes until al dente, adding more broth as needed.
  6. Scatter cooked proteins, peas, beans, lemon wedges, and parsley over the rice to serve.

Arròs Negre

Make simplified arròs negre with these key steps:

  1. Simmer squid or calamari in broth to create black squid ink.
  2. Sauté onions, tomatoes, and garlic in olive oil.
  3. Add rice and squid ink broth. Simmer until rice is tender, about 18 minutes.
  4. Mix in cooked squid, shrimp, or other seafood just before serving.

Arròs a Banda

Follow this process to make arròs a banda at home:

  1. Make seafood broth by simmering shrimp, clams, onions, saffron, and seasonings.
  2. Strain broth and set aside seafood.
  3. Toast rice in olive oil before adding seafood broth to cook rice.
  4. Once tender, gently mix in reserved cooked seafood.

Key Tips for Cooking Spanish Rice Dishes

Here are some top tips to achieve the best results when making these iconic rice dishes:

  • Use short grain Spanish rice varieties like Bomba or Calasparra for the right texture.
  • Cook the rice uncovered in a paella pan or skillet to allow absorption and evaporation.
  • Start with a flavorful stock made from bones, seafood, or vegetables.
  • Use good quality olive oil and authentic Spanish saffron.
  • Do a socarrat at the end by crisping the bottom layer of rice.
  • Let the rice rest for 5-10 minutes after cooking before serving.

Conclusion

Paella, arròs negre, and arròs a banda exemplify Spain’s culinary excellence and cultural richness. Though they vary in ingredients and technique, all rely on Spain’s incredible local foods like saffron, seafood, olive oil, and bomba rice. While the Valencia region may be most famous worldwide for paella, Catalonia’s iconic black rice and “rice on the side” are equally delicious Spanish rice dishes. Exploring the histories and tasting these foods in their home cities provides the most authentic experience. But home cooks can also recreate simpler versions of these iconic rice dishes as a small taste of Spain.