Arroz del Senyoret

18 mins
Serves 4
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Directions

  1. 1First, make salmorreta.
  2. 2First, make salmorreta.
  3. 3First, make salmorreta.
  4. 4Grate tomato and onion.
  5. 5Grate tomato and onion.
  6. 6Grate tomato and onion.
  7. 7Add the grated onion directly to the paella.
  8. 8Add the grated onion directly to the paella.
  9. 9Add the grated onion directly to the paella.
  10. 10Reduce the onion using water and salt until it is poached.
  11. 11Reduce the onion using water and salt until it is poached.
  12. 12Reduce the onion using water and salt until it is poached.
  13. 13Add the paprika, and then the tomato.
  14. 14Add the paprika, and then the tomato.
  15. 15Add the paprika, and then the tomato.
  16. 16Incorporate the salmorreta and integrate it well.
  17. 17Incorporate the salmorreta and integrate it well.
  18. 18Incorporate the salmorreta and integrate it well.
  19. 19Add the brandy.
  20. 20Add the brandy.
  21. 21Add the brandy.
  22. 22Just after, add the chopped squid and cuttlefish.
  23. 23Just after, add the chopped squid and cuttlefish.
  24. 24Just after, add the chopped squid and cuttlefish.
  25. 25Next, add the fish fumet.
  26. 26Next, add the fish fumet.
  27. 27Next, add the fish fumet.
  28. 28When it boils, add saffron and our Daxa rice with Valencia designation of origin.
  29. 29When it boils, add saffron and our Daxa rice with Valencia designation of origin.
  30. 30When it boils, add saffron and our Daxa rice with Valencia designation of origin.
  31. 31Rectify the salt.
  32. 32Rectify the salt.
  33. 33Rectify the salt.
  34. 34Add a few shrimp tails.
  35. 35Add a few shrimp tails.
  36. 36Add a few shrimp tails.

Ingredients

  • 400 gr. arroz Categoría Extra con D.O. Arroz de Valencia
  • 400 gr. arroz Categoría Extra con D.O. Arroz de Valencia
  • 400 gr. arroz Categoría Extra con D.O. Arroz de Valencia
  • 30 gr. salmorreta
  • 30 gr. salmorreta
  • 30 gr. salmorreta
  • 300 gr. calamar troceado
  • 300 gr. calamar troceado
  • 300 gr. calamar troceado
  • 300 gr. sepia troceada
  • 300 gr. sepia troceada
  • 300 gr. sepia troceada
  • 150 gr. colas de gambas
  • 150 gr. colas de gambas
  • 150 gr. colas de gambas
  • 1 cebolla
  • 1 cebolla
  • 1 cebolla
  • 2 tomates pera
  • 2 tomates pera
  • 2 tomates pera
  • 1 cdta. pimentón dulce
  • 1 cdta. pimentón dulce
  • 1 cdta. pimentón dulce
  • 100 ml. brandy
  • 100 ml. brandy
  • 100 ml. brandy
  • 0.2 gramos Azafrán
  • 0.2 gramos Azafrán
  • 0.2 gramos Azafrán
  • 11 cl. aceite de oliva virgen extra
  • 11 cl. aceite de oliva virgen extra
  • 11 cl. aceite de oliva virgen extra
  • 200 ml. agua
  • 200 ml. agua
  • 200 ml. agua
  • al gusto Sal fina
  • al gusto Sal fina
  • al gusto Sal fina
  • Fumet de pescado
  • Fumet de pescado
  • Fumet de pescado

Equipment

paellacuchara

Tips

  • The salmorreta recipe can be found on our profile.
  • Cook for 6-7 minutes on high heat, then moderate for the rest of the cooking time.
  • Add salt to squid, cuttlefish, sofrito, and fumet.