Arroz del senyoret | Spanish seafood rice
(0)
40 min
Under an hour
Sezamo
Tradițional de pe coasta Valenciei și a provinciei Alicante, Arroz del senyoret (orezul domnului) este un preparat spaniol emblematic la o singură oală. Toate fructele de mare sunt gătite deja decorticate și tăiate în bucăți fragede, astfel încât orezul aromat cu șofran, boia și sofrito bogat de roșii să fie savurat curat și elegant, fără a curăța cochilii la masă.
Preparation method
Preparing the seafood and the sofrito base
Peel and finely chop the yellow onion, red bell pepper, and garlic. In a wide pan or deep cast-iron skillet (paella pan style), heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add the squid rings and peeled prawns, searing them quickly for 2 minutes on both sides. Transfer the seafood to a plate and set aside.
In the same pan, add the remaining tablespoon of olive oil and sauté the onion and bell pepper over low heat for 5-6 minutes, until translucent and sweet. Add the finely chopped garlic, smoked paprika, and saffron threads, stirring for 30 seconds to release their warm, intense aroma without burning the spices.
Stir the tomato passata into the vegetable mixture and let the sauce (sofrito) reduce for 3-4 minutes over low heat, until thick and concentrated, and the aromatic oil separates at the edges.
Chef's tip
The secret of Arroz del senyoret lies in thoroughly prepping the seafood before cooking: peeled prawns and cut squid allow for effortless enjoyment, eaten straight with a fork or spoon.
To achieve a deep golden-yellow color and exceptional aroma, you can steep the saffron threads in a few tablespoons of warm stock for 5 minutes before pouring them into the pan.
15 min
Under an hour
