Arroz Del Senyoret Recipe

I absolutely love this seafood paella recipe because it brings together all my favorite sea flavors in one amazing dish, making it the ultimate comfort food for a cozy night in. Plus, the delightful aroma of saffron and the vibrant colors of the ingredients make every cooking session feel like an exciting culinary adventure!

I adore crafting time-honored Spanish recipes, and one of my top go-to meals is Arroz Del Senyoret, a stunning seafood dish that serves as a cousin to paella. Unlike traditional versions that require diners to pick the seafood from their serving, this dish opts for ingredient shredding.

Its use of saffron and sweet paprika makes it as aromatic and flavorful as any seafood paella out there. Bomba rice—and a mix of shrimp, clams, and squid cooked in fish stock—makes this dish a sumptuous Protein Powerhouse.

Ingredients

Bomba or Calasparra rice: Supplies a hefty portion of the carbohydrates you need on a cold winter night, and is a medium to deliver an explosion of flavor.

Stock made from fish or fumet: Mineral-rich and umami-enhancing.

Prawns: They are a delicious, nutritious source of protein.

Low in fat, I still manage to get flavor from them.

They are sweet and delicate, in more ways than one.

Clams or Mussels: Provide protein and iron; bestow a lovely oceanic taste.

Calories in squid; a good source of protein with slightly sweet taste.

Heart-healthy fats; rich and fruity flavor—these are the elements that constitute olive oil.

Saffron threads: Impart color and a delicate, aromatic depth.

Ingredient Quantities

• 2 cups (400g) short-grain Bomba or Calasparra rice
• 4 cups (960ml) fish stock or fumet
• 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) clams or mussels, scrubbed
• 1/2 pound (225g) squid, cleaned and cut into rings
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato sauce or crushed tomatoes
• A pinch of saffron threads
• Salt to taste
• Freshly ground black pepper to taste
• 1 teaspoon sweet paprika
• 1 bay leaf
• Lemon wedges, for serving

Instructions

1. In a large paella pan or wide skillet, place over medium heat 3 tablespoons of olive oil. Add 1 onion and 1 red bell pepper, chopped, and cook, stirring occasionally, until softened and starting to caramelize, 5 to 7 minutes.

2. Add the garlic and stir, cooking for another minute, then add the tomato sauce and cook for 2 minutes until everything is well combined and slightly reduced.

3. Place the cuttlefish in the pan, and let it cook until it is no longer translucent, about 2-3 minutes. Stir in the paprika.

4. Place the rice in the pan, and stir to combine each grain with the tomato mixture. Stir for a minute to slightly toast the rice.

5. Add the fish stock, saffron threads, and bay leaf. Stir well to mix, and bring to a simmer. Season to taste with salt and pepper.

6. Evenly distribute the shrimp, clams, and/or mussels over the rice. From here on out, do not stir the rice.

7. Maintain a steady simmer while cooking until the liquid is nearly all absorbed and the rice is al dente; this should take about 15-20 minutes. If you find the rice needs a little extra time, feel free to add more hot water or fish stock.

8. Allow the pan to rest off the heat for 5 minutes, cooking the contents with just the residual steam. Cover the pan with aluminum foil or a lid.

9. Take off the foil and throw away the bay leaf. Adjust the seasoning. Do this by adding salt and pepper to taste.

10. Serve immediately, with the invitation to your guests to squeeze lemon over their servings. And enjoy!

Equipment Needed

1. Large paella pan or wide skillet
2. Medium heat source (stovetop)
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Garlic press or knife for mincing
7. Wooden spoon or spatula for stirring
8. Measuring cups
9. Lid or aluminum foil
10. Timer or clock to track cooking times
11. Serving plates or bowls
12. Citrus squeezer (optional)

FAQ

• Q: Can I use a different type of rice?Though Bomba or Calasparra rice traditionally stars in Arroz Del Senyoret because of its perfect absorption qualities, you can substitute another short-grain rice like Arborio. Just be sure to adjust the liquid amounts. It’s not a 1:1 swap since Arborio may not absorb liquid in the same way Bomba or Calasparra does.
• Q: What can I use if I don’t have fish stock?A: If fish stock or fumet is unavailable, a good-quality chicken stock can be substituted, though it will alter the flavor slightly. You can also enhance the water with fish sauce to mimic the umami flavor.
• Q: How do I prepare the saffron?B: To get the best effect from the saffron, you must steep it in a little warm water before putting it in the dish. A good amount of time to let it steep is about 10 minutes; otherwise, add it right at the last moment when you’re ready to serve the dish. This way, the saffron’s flavor and color will hit you immediately.
• Q: Is there an alternative to the seafood used?If dietary restrictions or preferences exist, then the seafood can be replaced with cooked chicken pieces, which makes for a quasi-traditional dish. You can also completely omit the seafood for a vegetarian version, although this version diverges substantially from the traditional dish.
• Q: Can this dish be made ahead of time?While you can enjoy this dish straight from the pan, it is seafood that can hold for a short stretch in the fridge without compromising flavor and texture. The dish is built in stages, with the aromatics (onion, bell pepper, and garlic) getting a good amount of time in the pan to soften and sweeten. If you have a little wiggle room, let them almost caramelize.
• Q: How do I prevent the rice from becoming mushy?A: Use the correct liquid-to-rice ratio and do not stir the rice while it cooks. After adding the liquid, distribute the rice gently and undisturbed in the cooking pot. If cooked in this way, the rice can achieve even doneness and is far more likely to maintain its individual grains upon serving.
• Q: What should I serve with Arroz Del Senyoret?A: This dish is served with lemon wedges to squeeze on top just before eating. This brightens the flavors in a way that an actual sauce or dressing can’t do. A simple salad made with just greens and herbs (to avoid competing flavors) serves as a nice accompaniment, as does a hunk of crusty bread.

Substitutions and Variations

Should you lack Bomba or Calasparra rice, you can replace it with Arborio rice.
If you can’t find fish stock or fumet, use chicken broth and add a splash of fish sauce. The chicken broth provides the same body as the fish stock or fumet, while the fish sauce gives the broth a necessary shot of umami.
You can substitute prawns or langoustines for shrimp.
Should clams or mussels be unavailable, you may substitute a combination of small scallops and extra shrimp.
When saffron threads are not available, turmeric can serve as a substitute for color; however, it will not duplicate the same flavor.

Pro Tips

1. Saffron Infusion For a more intense saffron flavor, soak the saffron threads in a small amount of warm fish stock for about 10 minutes before adding it to the pan. This will help release more aroma and color.

2. Socarrat Secret To achieve the coveted socarrat (the crispy rice layer at the bottom), increase the heat to high for the last couple of minutes of cooking. Listen for a slight crackling sound, but be careful not to burn it. You can lift a little rice with a spatula to check if it has formed.

3. Clam Prep To ensure that clams open evenly, soak them in a bowl of cold salted water for about 20 minutes before cooking. This helps to remove any sand or grit inside them.

4. Stock Choices If you have time, making a homemade fish stock using shrimp shells, fish bones, a bit of onion, celery, and carrots can significantly enhance the dish’s flavor profile. Simmer these ingredients with water for a richer stock.

5. Pre-Cook the Seafood Briefly searing the shrimp and squid in a separate pan before adding them to the rice can enhance their texture and flavor. This also ensures they don’t overcook when resting in the hot rice.