What preparation distinguishes Alicante's arroz a banda from other rice dishes?

The rice is cooked in a rich fish or seafood stock, and the seafood is served separately afterward.

Arroz a banda, which translates to 'rice on the side,' is a distinct preparation method central to Alicante's rice culture. The core process involves creating an intensely flavorful stock, usually from fish or seafood, which is then used solely for cooking the rice until done. Following the rice preparation, the main seafood components that were used to make the stock are presented separately to be eaten alongside the rice. This separation ensures the rice is perfectly saturated with the essence of the sea flavor from the stock, while the solids themselves are enjoyed as a distinct component of the meal.