Arroz del senyoret | Spanish Seafood Rice
(0)
50 min
Under an hour
Sezamo
Arroz del senyoret („orezul domnișorului”) este o capodoperă a bucătăriei din Valencia: un orez savuros pregătit într-o singură tigaie, cu fructe de mare complet curățate și decorticate (creveți fragezi, inele de calamar și cuburi delicate de pește), scăldat într-un sofrito aromat cu șofran și boia afumată. O mâncare festivă și comodă, unde fiecare îmbucătură este pură savoare marină!
Ingredients
Preparation method
Preparing the seafood and fish
Clean and pat dry the peeled shrimp, cut the squid into rings or small dice, and the fish fillet into bite-sized pieces (boneless). Season everything with a pinch of salt and ground black pepper. Heat the olive oil in a large, deep pan over medium-high heat. Brown the fish pieces for 2 minutes on each side, then carefully remove them onto a plate.
In the same hot pan, add the squid rings and peeled shrimp. Sauté quickly for 2 minutes, just until they change colour and release their flavours into the oil. Transfer them to the plate with the fish, keeping the flavourful juices in the pan.
Sofrito base and cooking the rice in one pan
In the remaining seasoned oil in the pan, add the finely chopped onion and finely diced bell pepper. Sauté over low heat for 5–6 minutes until the vegetables become soft and translucent. Add the crushed garlic and smoked paprika, stirring for 30 seconds to release the aroma without burning the spices.
Chef's tip
Arroz del senyoret is ideal for a convenient and elegant meal: all seafood is completely cleaned and peeled before cooking, so guests can enjoy every bite directly with a fork.
The classic secret to Spanish rice is not to stir at all after adding the hot stock — this keeps the grains intact and forms the golden, crispy crust at the bottom known as socarrat.
27 min
Under an hour
