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Arroz aparte

The fish is kept aside while the rice takes on the full depth of its broth

Fishermen’s rice cooked in fish broth, while the fish that flavoured it is served separately. The Almería version makes the broth without sofrito and cooks potatoes in it, later served with the fish and vegetables.

Fishermen’s rice Western Almería · La Mojonera and Roquetas de Mar

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Fish is served to one side while rice uses its broth: two servings born from the same fishermen’s pot.

History and origin

The fish is kept aside while the rice takes on the full depth of its broth

Arroz aparte follows a clear fishermen’s logic: first make a broth from the fish, then cook the rice in that concentrated flavour. The fish is not lost inside the pan but reserved and served separately. The name is related to the maritime expression poner a banda, meaning to set aside.

In the La Mojonera and Roquetas version, the broth is made without sofrito and potatoes cook in it as well. They are later presented with the fish and vegetables, while the rice has its own plate. The pleasure lies in moving between the two servings and tasting the broth again in every grain.

When to taste it

It depends not on a date but on the fish available and time for an unhurried meal. It is best suited to lunch and to rice prepared for several diners.

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Where to find it

La Mojonera and Roquetas de Mar
Seafood restaurants in western Almería
Rice restaurants that distinguish the rice from the fish served separately

Ways to enjoy it

Begin with the fish and potatoes from the broth
A mild alioli served separately if the restaurant offers it
A dry white wine to accompany both servings