The rice ‘a banda’ recipe is typical of the coast of Alicante, although its popularity extends throughout the Spanish Levante. This rice dish was a fisherman’s recipe that was eaten separately. One part was the cooked fish, with which the broth had been prepared along with the ñoras, a variety of pepper called ‘bola’ in Alicante and Murcia. This part of the dish was served with alioli or salmorreta, a typical sauce of Alicante’s cuisine made with garlic, parsley, ñora, olive oil, tomato and lemon juice. The other ingredient was rice, in Valencian, ‘a banda’, which is the result of having been boiled with the broth from the previous fish. After knowing its origin, let’s start with the recipe of ‘arroz a banda’.