Recipes / Main dishes / Arroz del senyoret (seafood rice)
Lunch
One-dish meal
High protein
Gluten-free
Arroz del senyoret (seafood rice)
The seafood rice from Alicante "for gentlemen": squid, cuttlefish and prawns all ready-peeled, so you can eat it without getting your hands dirty.
- Cooking
- 30 min
- Prep
- 20 min
- Difficulty
- Medium
Per serving
731 kcal
Protein · 22 %
39 g
Fat · 36 %
29 g
Carbs · 42 %
76 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 400 g Valencia rice (D.O.)
- 30 g salmorreta
- 300 g chopped squid
- 300 g chopped cuttlefish
- 150 g peeled prawn tails
- 1 onion
- 2 plum tomatoes
- 1 tsp sweet paprika
- 100 ml brandy
- 0.2 g saffron
- 110 ml extra virgin olive oil
- 200 ml water
- 1.4 l fish stock (3.5 times the rice in a 60 cm paella pan)
- fine salt, to taste
Ratio of stock to rice by pan size: 4.5 to 1 in a 70 cm pan, 3.5 to 1 in a 60 cm pan and 3 to 1 in a 50 cm pan.
Step by step
- Heat the oil in the paella pan and fry the squid and cuttlefish until golden. Season with salt.
- Add the chopped onion and, once soft, the grated tomatoes, paprika and salmorreta. Fry until the tomato has lost its water.
- Pour in the brandy and let the alcohol cook off. Add the water and saffron.
- Add the rice and toast it for a minute. Pour in the hot fish stock and check the salt.
- Cook for 16 to 18 minutes: 6 or 7 minutes over a high heat and the rest over a moderate heat. Scatter the prawn tails over the top in the last few minutes.
- Leave to rest off the heat for a couple of minutes before serving.