– Authentic Arroz del Senyoret Paella Recipe –
This Authentic Arroz del Senyoret Paella Recipe is very similar to a seafood paella, but with a twist. ¨del Senyoret¨ means gentleman´s style, which means all the seafood is peeled and de-shelled, so you can jump right into this dish and not worry about getting your hands full of seafood. This paella dish is loaded with flavor, easy to make and done in about 45 minutes. Arroz del Senyoret is most popular in the province of Alicante, but´s it´s enjoyed all over Valencia. I used frozen squid, frozen tuna and frozen shrimp in this recipe, I thawed them out before hand and patted them dry to release all the extra moisture.
– How to Achieve the Perfect Socarrat –
What makes every paella special is the caramelized rice at the bottom of the pan called ¨Socarrat¨. The secret is in heating your pan with a high heat at the very end and cooking for 2 minutes. This will always ensure a beautiful socarrat. To make this paella dish make sure you use round rice and a good quality saffron, do not use imitation saffron! Watch the video below on How to Make this Authentic Arroz del Senyoret Paella Recipe or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to a Make this Authentic Arroz del Senyoret Paella Recipe
Authentic Arroz del Senyoret Paella Recipe
- 1/2 onion
- 3 cloves garlic
- 1/2 tsp smoked paprika
- 1/2 cup tomato puree
- 2 tbsp freshly chopped parsley
- 1 cup round rice
- 2 cups fish broth
- 1/2 tsp Golden Saffron threads
- 2 small tubes of squid
- 2 tuna steaks
- 15 jumbo shrimp
- 12 mussels
- 1/3 cup extra virgin olive oil
- sea salt
- black pepper
Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, finely chop about 2 tablespoons of fresh parsley, pat dry 2 cleaned tubes of squid and cut into 1/2-inch thick rings, pat dry 2 tuna steaks, cut into 1-inch cubes and season the tuna with sea salt and freshly cracked black pepper, season 15 jumbo shrimp (peeled and deveined) with sea salt and freshly cracked black pepper and reserve 12 fresh mussels that have already been cleaned
Heat a paella pan with a medium-high heat and add 1/3 cup extra virgin olive oil, at the same time add 2 cups of fish broth to a sauce pan, pinch in 1/2 teaspoon of saffron threads and heat with a medium heat
Two minutes after adding the olive oil to the paella pan add the cubed pieces of tuna and mix with the olive oil, 3 minutes later make a well in the middle and add the squid rings and cook for 2 minutes, make another well in the pan and add the diced onions and minced garlic, about 2 minutes later add a generous 1/2 teaspoon of smoked paprika and season with sea salt and mix everything together, then add 1/2 cup tomato puree, 2 tablespoons of freshly chopped parsley and season again with a litle sea salt, mix it all together until well combined
After cooking the tomato puree for 1 minute add 1 cup of round rice and mix to coat all the grains, then add the hot infused broth into the pan and evenly distribute the rice with a wooden spoon, then add the shrimp and mussels into the pan, at this point don´t mix the rice anymore, you can shake the pan once in a while, once all the mussels open remove them from the shells and discard the shells, 10-12 minutes after adding the broth lower the fire to a low-medium heat, 3-4 minutes later and there is very little broth left hit it to a high heat for 2 minutes, this will achieve the socarrat, then remove the paella pan from the heat and cover with a dish cloth, after 5 minutes uncover the paella and serve with lemon wedges, enjoy!
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