What was the traditional serving method for Arroz a banda?
The rice was cooked in intensely flavored fish broth and served separately from the rockfish used to make the broth.
The traditional definition of *Arroz a banda*, which translates to 'rice on the side,' dictated a specific presentation that offered two distinct experiences in one order. The rice component was meticulously cooked solely in a very rich, deeply flavorful broth derived from cooking rockfish and seafood. After the broth extraction, the rice was served on its own. The fish and seafood used to generate that intense broth were then presented as a separate course. While modern interpretations often combine the rice and seafood, the defining characteristic remains the intensity of the seafood broth itself, historically highlighting the separate components.
