Arroz a Banda (Rice with Fish Broth)

Ingredients for 4 people

• One and a half kilos of mixed fish, to make broth.
• 2 cuttlefish, for the sofrito.
• 300 grams of potato.
• 500 grams of onion.
• 100 grams of chopped tomato.
• Garlic, saffron, salt, water and a bay leaf.
• 400 grams of rice.

Preparation

In a pot, boil the potatoes and onion in water with a few unpeeled, halved garlic cloves and a bay leaf; once everything is cooked, add the fish and salt and add water, if needed to cover everything. The broth resulting from this cooking will be enough to cook the rice.
This rice is cooked in the pan we use for Valencian paella. Put the oil in the pan, well heated, sauté the garlic and before it colours add the tomato, a finely chopped onion and the cuttlefish; turn the mixture. Finally add the rice, a full tablespoon of paprika and then the fish broth (which we have prepared and strained; we can prepare it the day before and keep it aside). Strong heat first and decreasing afterwards. Let it rest and, when serving, accompany with lemon quarters and a little garlic mayonnaise (allioli).