Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 30minutes 18minutes 5minutes
Imprimer la recette
Servings Prep Time Cook Time Passive Time
10servings 30minutes 18minutes 5minutes

Ingredients

For the dish
For the broth
Servings: servings

Instructions

Preparation
  • 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.
    Arroz del Senoret
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.
Cooking instructions
    1. Over medium heat at the centre of the Paella. Heat the olive oil.
    2. Slightly fry the monkfish and the squids
    3. Then brown the prawns and shrimps already shelled.
    4. Once slightly grilled, push everything towards the edges where the heat no longer cooks them.
    5. In the centre, add the grated tomato and gently brown it.
    6. Add the sweet pepper when the tomato is almost fried.
Rice cooking
    1. Pour your rice and stir all the ingredients together.
    2. Add the fish broth already very hot (2,5 volume of broth / 1 volume of rice) and the saffron.
    3. Let it cook at very high heat for about 8 minutes.
    4. When the rice appears, reduce progressively the heat for the last 8 minutes.
    5. Let stand, off the heat a few minutes before serving.

Recipe Notes

Variants :

  • Arroz del SenoretIn 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.

Links :

A very good recipe, with a slightly different approach, but beautiful pictures : Sofritos y Refritos
The blog of Mercasa Calpe

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