Arros a banda

Arros a banda is a rice dish cooked in fish stock, typical of the coastal area around Alicante and more broadly the Valencian Community in Spain, also popular in Catalonia and Murcia. It began with Alicante fishermen, who used leftover fish and small whitebait, called morralla, to make a broth in which the rice was cooked, while selling their best catch. The rice is prepared apart from a seafood stew of garlic, peppers, fish heads, potatoes and vegetables that shares the same broth, which is why the dish is traditionally served on the side, as its name literally means, yielding both a simple stew and a paella like rice dish from a single stock, generally accompanied by aioli. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/