The Arroz del Senyoret translates into english as the “gentleman’s rice”. If you are in the region of Valencia, you have to try it…
The legend of the Arroz del Senyoret tells that, in a restaurant of the Valencian Coast, a gentleman used to order a paella-cooked rice with seafood ( Arroz de marisco). But not wanting : nor get his finger dirty while eating, nor use his knife, he asked the restaurateur to find a solution. This one reinvented the dish without changing the ingredients, but with shelled crustaceans and just fish flesh.
The customer was finally able to eat his rice with a spoon without using his fingers.
Imprimer la recette
Imprimer la recette
Prepare well in advance all your ingredients :
Cut into uniform pieces the monkfish and the squid & add salt.
Grate the tomatoes
manually and throw the skin away. Think carefully about putting your pan on the stove.
For the broth or « fish fumet » :
Brown an onion with some olive oil at the bottom of the pot.
Add rock fishes, crabs and the monkfish head in order to fry them too.
Pour three litres of water.
Some add a small leek, one bay leaf & parsley.
Boil for about an hour.
Pour through a strainer to keep only the broth.
Over medium heat at the centre of the Paella. Heat the olive oil.
Slightly fry the monkfish and the squids
Then brown the prawns and shrimps already shelled.
Once slightly grilled, push everything towards the edges where the heat no longer cooks them.
In the centre, add the grated tomato and gently brown it.
sweet pepper when the tomato is almost fried.
Pour your rice and stir all the ingredients together.
Add the fish broth already very hot (2,5 volume of broth / 1 volume of rice) and the saffron.
Let it cook at very high heat for about 8 minutes.
When the rice appears, reduce progressively the heat for the last 8 minutes.
Let stand, off the heat a few minutes before serving.
In the Alicante region of Valencia the sweet pepper is systematically replaced by Ñora. Some do not add fish at all, others add swordfish instead of monkfish.
A dozen of mussels opened with steam and of course without shell.
Garlic and parsley.
Onion finely chopped.
It is not unusual to see it served with mayonnaise or better aioli.
A very good recipe, with a slightly different approach, but beautiful pictures :
Sofritos y Refritos
The blog of Mercasa Calpe