What Spanish rice dish from Alicante is made with fish and served with aioli?

What Spanish rice dish from Alicante is made with fish and served with aioli? Arroz a banda is the Alicante rice dish described.

Its rice is cooked in a powerful fish stock, traditionally made from inexpensive small fish with many bones, often called morralla. The dish developed among coastal fishing communities, which sold their best fish and used the less valuable catch to prepare a nourishing broth. Rice was then cooked separately from the fish, giving the dish its name: “a banda” means “apart” or “separately.”

Aioli, a garlic-and-oil emulsion, is a classic accompaniment. Its richness balances the savoury seafood stock and reflects the practical origins of the meal, when fishermen valued calorie-dense ingredients. Depending on the locality and recipe, the stock may also include ñora peppers, garlic, seafood, or other aromatic ingredients.

Arroz a banda is not simply another name for paella valenciana. Paella is associated with a different cooking tradition and typically includes a wider range of ingredients. Nor should it be confused with arròs del senyoret, a related rice dish containing peeled or cleaned seafood so it can be eaten without handling shells or bones. Regional naming also varies, especially in Murcia.