Senyoret rice is one of the most emblematic recipes of Mediterranean cuisine, famous for its seafood flavor and the convenience it offers, as the seafood and fish are served peeled. In this lobster variation, the elegant and luxurious touch of this shellfish is combined with Valencian tradition, creating a perfect dish for special occasions.
What is arroz del senyoret and how is it made?
He Senyoret rice It's a paella where the seafood is served already cleaned and peeled, so diners don't have to worry about the shells. Hence its name, which refers to the "gentlemen" who preferred to enjoy the dish without the effort of peeling the ingredients. This recipe, typical of Valencia, combines a delicious fish broth with rice and fresh seafood, creating a dish full of flavor and freshness.
To prepare Senyoret rice, it is essential to have a good seafood fumet The fish will be the foundation of the flavor. Furthermore, the quality of the seafood used is crucial, as it imparts all its freshness to the rice. In this case, the lobster not only adds a touch of luxury but also enhances the dish's flavor.
Recipe for arroz del senyoret with lobster
This recipe combines the traditional Senyoret rice with the addition of lobster, an exquisite shellfish that transforms this dish into a unique culinary experience. With carefully selected ingredients and a simple process, anyone can enjoy this Mediterranean gem.
Ingredients
- Preparation of Senyoret Rice cooked on firewood El Paeller (includes rice and broth with solids)
- Fresh lobster (1 piece)
- Seafood to your liking (prawns, langoustines or mussels, according to preference)
- Extra virgin olive oil (EVOO)
- Salt to taste
Information
Cooking time: 18 minutes
Portions: 2/3 people
CategoryMain course
Rice preparation
- Initial preparation: lobster sofrito
The first step is to prepare the lobster. In a paella pan approximately 34 cm in diameter, add a generous drizzle of extra virgin olive oil and heat it over medium heat. Sauté the lobster until it turns a deep reddish color. This step is crucial for the lobster to release all its juices and flavors, infusing the oil and, subsequently, the rice. If you are adding other seafood, this is the perfect time to brown it along with the lobster. - Add the El Paeller mix.
Once the lobster has been sautéed, it's time to add the prepared mixture. Senyoret wood-fired rice El PaellerThis pack includes the can with the solids, including squid and prawns, and also includes the sachet of arroz.Este This paella has been prepared with natural ingredients and cooked over a wood fire, guaranteeing an authentic and traditional flavor. Pour the contents into the paella pan and spread it evenly. The goal is for both the rice and the solids to be well distributed across the entire surface. - Boil the broth
Turn the heat to high and wait for the broth to come to a boil. This step is important, as the broth needs to reach a rolling boil before adding the rice. The boil helps concentrate the flavors and creates the perfect environment for the rice to absorb all the broth. Make sure the paella pan is level for even cooking. - Add the rice
Once the broth is boiling, pour in the rice from the packet and spread it evenly throughout the paella pan. It is very important not to stir the rice during the cooking process. The rice should cook in direct contact with the broth, absorbing all the flavors and forming a uniform layer in the paella pan. - Cook over high and medium heat
Keep the heat on high for the first 10 minutes. During this initial phase, the rice quickly absorbs the broth and begins to cook. Adjust the salt if necessary, but do so carefully, as El Paeller broth is already well-balanced. After 10 minutes, reduce the heat to medium and cook for another 7 minutes. At this stage, it's essential to maintain a steady, but controlled, boil so the rice doesn't overcook and remains fluffy. - Rice drying
In the last minute of cooking, turn the heat back up to high or until you see that the broth has completely evaporated. This drying process is what ensures the rice is cooked to perfection. If you want to achieve that coveted socarratLeave the heat on high a little longer until you hear the characteristic crackling of the rice as it sticks slightly to the bottom. - Rest and final presentation
Turn off the heat and let the paella rest for three minutes. This step is crucial, as it allows the rice to fully absorb the broth and the flavors to meld. While it rests, you can add the sautéed lobster pieces on top of the rice for a more attractive presentation. Also, if you've used other seafood, distribute it evenly over the surface of the paella. - Finally, serve the rice Enjoy this authentic Mediterranean delicacy with hot lobster. The flavor of the lobster, combined with the smoky touch of the wood-fired broth and the loose, flavorful rice, will make this dish the star of any family gathering or celebratory meal.
Tips and recommendations
- Lobster qualityThe lobster is the star of this recipe, so it's important to choose a fresh, high-quality specimen. This will guarantee that the dish has all its characteristic seafood flavor.
- Cooking timeControlling cooking times is essential to ensure the rice is cooked to perfection—neither too dry nor too soupy. By following the indicated times, you'll achieve perfect results.
- SocarratIf you want to get the socarrat, that delicious toasted rice at the base, turn up the heat at the end of cooking for a few seconds until you hear the crackling.
The Paeller, a family tradition
The Paeller, founded by Rafa MargósIt is one of the few brands on the market that still makes its broths and fumets in a completely artisanal way, cooked over a wood fire. Rafa, a master paella chef with more than 300 years of experience.With thousands of paellas under his belt, he has dedicated his life to preserving the Margós family's paella tradition and art. With a technique perfected over generations and an absolute commitment to quality, El Paeller offers products that capture the true flavor of Valencian cuisine, allowing anyone to recreate an authentic paella from the family restaurant Las Bairetas at home.
He prepared rice of the gentleman cooked over a wood fire It is one of our star products, perfect for recipes like this arroz del senyoret with lobster, as it provides all the flavor and authenticity of a traditional preparation cooked slowly over a wood fire.
