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@Maria
wie Karin und eine Erklärung für "a banda" -"con ese caldo se cocina 1º un arroz separado (a banda) del pescado y 2º otro día se cocina un guiso con ese caldo en el que flota el all i oli, patata y el pescado desmenuzado."
Die Basis für paella/ arroz a banda ist ein fumet (fondo blanco) aus Fischresten und Seefrüchte, Knoblauch etc. Gelatinöse Fischarten (z. B. rape) eignen sich dazu am Besten.
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