How to make Senyoret Rice: 6 tips

Hello readers of Paulina Cocina! This time we are going to enjoy a new dish with rice, which we like so much! He Arroz del Senyoret It is a very elegant dish, created for those who think that to enjoy a tasty paella it is not necessary to get their fingers dirty or fight with the shells of the seafood.

Today we are going to explore the interesting world of arroz al señoreto, a recipe with its own history. In this tour we will not only discover how to prepare the paella sirbut also its best kept secrets, and those little tricks that not all rice masters are willing to share.

In addition, we tell you What is the history of this dish?why it is called that and what makes it so special. Of course, and as usual on this blog, at the end we leave you the rice recipe of the gentleman to prepare at home and enjoy like true elegant gentlemen.

About the Arroz del Senyoret

To answer the question about What is senyoret rice? We can say that it is a typical dish of the Valencian Communityespecially from the coastal region. Senyoret rice is ideal for those who want savor a paella without getting your hands dirty. We can say that it is a sailor’s rice, but where all the sea ingredients are peeled and ready to eat.

The story goes that it was created for a young “senorito” (senyoret in Valencian) who did not want to bother peeling the shellfish. Thus, the cook decided to make rice with all the ingredients. peeled ingredients so that he could eat it comfortably, without having to put in the effort to remove shells or peels.

Origin of senyoret rice: where was the young man born?

He arroz del señoretto It has its origins on the Valencian coast, an area known for its rice-growing tradition, land of Valencian paella and arroz a banda. It is said that this dish emerged at a time when fishermen prepared rice with seafood that they could not sell in the market.

However, the most widespread version is the one that tells us about a “little gentleman” who wanted to enjoy seafood rice without having to get his hands dirty, hence why it is also known as “young man’s rice”.

It is arroz al señoreto It became a symbol of comfort and elegance, as it allowed you to enjoy all the flavor of the sea without the effort of peeling the shellfish. For this reason, it gained popularity among the upper classes, and today it is a emblematic dish of Valencian gastronomy.

The tradition of the young man’s rice

Senyoret rice is a dish that is enjoyed with family or friends, ideal for Sunday meals or special meetings. In Valencia, it is common to prepare it in a large paella panand eat it directly from it, with all the diners around the table.

This rice It has some ritual. From the selection of ingredients to the way it is served, everything is loaded with tradition. The paella pan is placed in the center of the tableand each person serves his portion, always trying to leave socrato, that layer of lightly toasted rice on the bottom, for the end.

5 Attributes of arroz del señoret

• Eating comfort: All the ingredients in senyoret rice are peeled and ready to enjoy, making it a easy to eat dish and perfect for those who don’t want to get their hands dirty.
• Intense sea flavor: Thanks to seafood stewthis rice has a deep and characteristic flavor, which evokes the freshness of the Mediterranean.
• Versatility: Although the traditional senyoret rice recipe is with seafood, you can find variations that include different types of fish or even a touch of all i oli (alioli) for more flavor.
• Elegant presentation: He arroz del señoretto It is usually served in the paella pan, which gives it a rustic but elegantideal for impressing guests.
• Perfect texture: He rice must be readyloose but mellow, with a slight socarrat in the background that adds a golden and delicious crust.

What does a senyoret paella have to have?

A authentic señoret paella must meet certain standards. The rice must be round grain, of the variety bomb the carnaroli like the one used for risotto. They are used fresh seafood and, of course, peeled. The fumet should be homemade, made with the heads and shells of shellfish and, if possible, some fish that adds more flavor.

It is also possible to implement some variations in senyoret rice. You can incorporate a fish such as monkfish or grouper, to give it a different touch.

• Another variant is to add a spicy touch such as ñora or chorizo ​​pepper, which is usually used in recipes such as Biscayan-style cod.

How to make senyoret rice

Making good senyoret rice is not complicated, but it requires time and patience.

1. The first thing is to prepare a good smokelike the one we already saw with the fish soup.
2. Then, in the paella pan, we make the sofrito with onion, tomato, and a good splash of olive oil.
3. Then add the rice and sauté lightly before adding the hot broth.

seafood They are added at the last moment, so that they cook just before the rice is cooked. It is important to control the heat and cooking time, so that the senyoret rice is just right, neither too dry nor too soupy.

How to make fish fumet for senyoret rice

To make a good fumet, you must reserve the shells and heads of the seafood that will be used in the recipe, and fry them in a pot with olive oil.

Then Add a small glass of white wine and the alcohol is allowed to evaporate. Add water and let it boil for 20-30 minutes. You can add vegetables such as onion, celery and carrot, and seasonings such as pepper and fresh parsley to give it more flavor. Finally you have to strain and reserve the broth which will be the base of the fumet.

Key tips for perfect senyoret rice

• Choose good rice: The bomb variety It is ideal because it absorbs the broth well without overcooking.
• Make a good smoke: This is the soul of arroz del señorettoso it is important not to skimp on ingredients or time.
• Do not stir the rice: Once you have added the fumet, let the rice cook without moving it so that the socarrat forms at the bottom.
• Control the fire: Start with a high heat and, once the fumet starts to boil, lower the heat so that the senyoret rice cooks slowly.
• Add the seafood at the right time: They must be added at the last minute to Don’t overcook and they are tender and juicy.
• Let the rice rest: Once cooked, cover the senyoret rice with a cloth for a few minutes before serving it. This helps the flavors settle and the rice finishes absorbing all the broth.

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Arroz del Senyoret recipe

Yield: 4 servings

Preparation time: 1 hour and 30 minutes

Ingredients

• 400 g bomb rice
• 1 liter of fish fumet (hot broth)
• 200 g of peeled prawns
• 200 g squid, cleaned and cut into rings
• 100 g chopped cuttlefish
• 2 ripe tomatoes, grated
• 1 onion (optional)
• 2 cloves of garlic
• 1 green pepper
• 1 red pepper
• 1 ñora (optional, or 1 teaspoon smoked paprika as a substitute)
• 1 teaspoon sweet paprika
• A few strands of saffron
• Extra virgin olive oil (approx. 3 tablespoons)
• Salt and pepper to taste
• Chopped fresh parsley (to decorate)
• Lemon (optional, to serve)

How to make Senyoret Rice step by step

1. Heat about 3 tablespoons of extra virgin olive oil in a paella pan. Add the finely chopped onion (optional) and the also chopped garlic. Sauté over medium heat until the onion is translucent and the garlic is lightly browned, about 5-7 minutes.
2. Add the green and red pepper cut into small pieces and cook for a few minutes until tender. Add the previously hydrated and chopped ñora (optional) or a teaspoon of smoked paprika as a substitute. Then, add the grated tomato. Cook over low heat until the sauce is well concentrated, about 10-15 minutes.
3. Add the rice to the paella pan and cook for 1-2 minutes, stirring so that it is coated with the sauce. Add the sweet paprika, the saffron threads and season with salt and pepper to taste. Stir well to mix the flavors.
4. Pour the boiling fumet over the rice, making sure it covers all the ingredients. Do not stir the rice from this point so that the socarrat forms at the bottom of the paella pan. Cook over medium-high heat for 18-20 minutes total.
5. Approximately 8-10 minutes after cooking the rice (when it is halfway done or a little more), add the squid and cuttlefish. A couple of minutes later, add the peeled shrimp. Cook everything until the rice is cooked.
6. Once the rice is ready and the fumet has almost completely evaporated, remove the paella pan from the heat. Cover with a clean cloth or aluminum foil and let sit for about 5 minutes for the flavors to settle.
7. Serve the rice directly in the paella pan or on individual plates. Garnish with fresh chopped parsley on top and serve with lemon slices on the side for those who prefer a sour touch.