Arroz Senyoret

Arroz Senyoret, a treasured culinary gem from the coastal region of Valencia, Spain, is a sophisticated seafood rice dish. The name "Senyoret" translates to "gentleman" or "young gentleman" in Valencian, and this luxurious dish was rumored to be meticulously crafted for the coastal aristocracy desiring a refined and comfortable dining experience. Unlike other rice dishes, Arroz Senyoret is renowned for its convenient consumption - all the seafood is pre-shelled and pre-cleaned, allowing diners to enjoy each delightful mouthful without interruption. This tradition of de-shelling all seafood before serving ensures the dish maintains its elegance and minimizes any fuss at the dining table.

Ingredients

• Bomba rice - 400g
• Olive oil - 3 tablespoons
• Onion - 1 medium, finely chopped
• Garlic cloves - 3, minced
• Red bell pepper - 1, chopped
• Tomato - 2, grated
• Fish broth - 1 liter
• Prawns - 200g, peeled and cleaned
• Squid - 200g, cleaned and chopped
• White fish fillet - 200g, chopped
• Saffron threads - a pinch
• Salt - to taste
• Black pepper - to taste
• Flat-leaf parsley - a handful, chopped
• Lemon - wedges, to serve

Preparation

Step 1: Preparing the Ingredients

Begin by rinsing the bomba rice under cold water and setting it aside. Warm a tablespoon of olive oil in a broad, shallow pan over medium heat. Once warm, add the finely chopped onion and minced garlic cloves, sautéing until the mixture is soft and golden brown.

Step 2: Making the Sofrito

Next, incorporate the chopped red bell pepper and grated tomato into the pan, stirring until they meld into a sweet, aromatic sofrito. This forms the flavor base of your Arroz Senyoret.

Step 3: Cooking the Seafood

Once the sofrito is ready, add the prawns, squid, and white fish fillet. Stir these ingredients until they are lightly sauteed and just cooked through, adding an irresistible aroma to your kitchen.

Cooking Process

Step 4: Incorporating the Rice

Distribute the rinsed bomba rice evenly over the mixture in the pan and gently stir to coat all grains in the rich, savory juices from the sofrito and seafood.

Step 5: Adding the Broth

Meanwhile, bring the fish broth to a gentle simmer in a separate pot. Pour it over the rice and seafood mixture in the pan. The broth should cover everything by about half an inch. Introduce a pinch of saffron threads, stirring delicately to blend which will impart the defining golden hue and a subtle flavor to the dish.

Step 6: Simmering to Perfection

Increase the heat to bring the pan mixture to a quick boil, then reduce to a low, even simmer. Allow the rice to absorb the broth and flavor, undisturbed, for 15-20 minutes. Use a cooking timer to monitor this crucial phase, ensuring that the grains of rice become tender yet separate.

Step 7: Resting the Dish

Upon reaching that perfect tender-yet-firm texture, cover the pan and remove it from the heat. Let it sit for about 5 minutes, an essential step to set the flavors and allow the rice to complete its cooking with steam alone.

How to Enjoy

Finally, sprinkle freshly chopped flat-leaf parsley over the top. Serve with wedges of lemon for a fresh, tangy accent to tantalize the palate. This luscious Arroz Senyoret is best served with a crisp white wine and enjoyed alfresco, embracing its origins along the beautiful Mediterranean coastline. Bon appétit!