Hello Paulina Kitchen readers and readers! On this occasion we will enjoy a new dish with rice, that we like so much! Senyoret rice is a very elegant dish, created for those who think that to enjoy a tasty paella it is not necessary to get the fingers dirty or fight with the shells of the seafood.
Today we are going to explore the interesting world of rice to Senyoret, a recipe with its own history. In this tour we will discover how to prepare the Senyoret paella , but also its best stored secrets, and those little tricks that not all rice teachers are willing to share.
In addition, we tell you what the story of this dish is like , why it is called that and what makes it so special. Of course, and as usual in this blog, in the end we leave you the Senyoret rice recipe to prepare at home and enjoy as true elegant ladies.
Content table
About the rice of the senyoret
To answer the question about what is the rice of the senyoret? We can say that it is a typical dish of the Valencian Community , especially the coastal region. Senyoret's rice is ideal for those who want to savor a paella without getting their hands dirty. We can say that it is a sailor rice, but where all the ingredients of the sea are peeled and ready to eat.
The story tells that it was created for a young "Lord" (Senyoret in Valencian) who did not want to bother to peel the seafood. Thus, the cook decided to make a rice with all the peeled ingredients so that he could eat it comfortably, without having to strive to remove shells or peels.
Origin of the rice of the senyoret: Where was the Lordship born?
Senyoret's rice has its origin in the Valencian coasts, an area known for its rice tradition, land of the Valencian paella and band rice . It is said that this dish arose at a time when fishermen prepared a rice with sea products that they could not sell in the market.
However, the most widespread version is the one that tells us about a "young man" who wanted to enjoy a marine rice without having to dirty hands, hence it is also known as " rice of the man ."
This rice to Senyoret became a symbol of comfort and elegance, since it allowed to enjoy all the taste of the sea without the effort to peel the seafood. Therefore, he gained popularity among the upper classes, and today is an emblematic dish of Valencian gastronomy .
The tradition of the Lord's rice
Senyoret rice is a dish that is enjoyed with family or friends, ideal for Sunday meals or special meetings. In Valencia, it is common to prepare it in a large paellera , and eat it directly from it, with all the diners around the table.
This rice has some ritual. From the selection of the ingredients to the way of serving it, everything is loaded with tradition. The paellera is placed in the center of the table , and each person serves their portion, always trying to leave the Socarrat, that layer of slightly roasted rice in the background, for the end.
5 attributes of senyoret rice
- Comfort to eat : All Senyoret rice ingredients are peeled and ready to enjoy, which makes it an easy -to -eat dish and perfect for those who do not want to get their hands dirty.
- Intense sea flavor : thanks to the fumet of seafood , this rice has a deep and characteristic flavor, which evokes the freshness of the Mediterranean.
- Versatility : Although the traditional Senyoret rice recipe is with seafood, you can find variations that include different types of fish or even a touch of there oli (Alioli) to give it more flavor.
- Elegant presentation : Senyoret's rice is usually served in the paellera, which gives it a rustic but elegant , ideal for impressing guests.
- Perfect texture : The rice must be at its point , loose but sweet, with a slight sly at the bottom that adds a golden and delicious crust .
What does a senyoret have to have yes or yes
A authentic senyoret paella must comply with certain standards. The rice must be round grain, of the bomb variety or carnoli as the one used for the risotto . and, of course, peeled seafood are used The fumet must be homemade, made with the heads and shells of the seafood and, if possible, some fish that brings more flavor.
It is also possible to implement some variations in the rice of SENYORET. You can incorporate a fish such as monkfish or mere, to give it a different touch.
- Another variant is to add a spicy touch like that of the Ñora or the choricero pepper, which is usually used in recipes such as the Biscay cod .
How to do SENYORET rice
Making a good rice from the senyoret is not complicated, but it requires time and patience.
- The first thing is to prepare a good fumet , like the one we already saw with the fish soup .
- Then, in the paellera, we make the sauce with onion, tomato, and a good stream of olive oil.
- the rice is added and slightly fell before incorporating the hot broth.
Seafood are added at the last moment, so that they are cooked just before the rice is cooked. It is important to control the fire and cooking time, so that Senyoret's rice is at its right point, neither too dry nor too broth .
How to do the fish fumet for senyoret rice
To make a good fumet you have to reserve the shells and the heads of the seafood that will be used in the recipe, and fry in a pot with olive oil.
Then a small glass of white wine is added and alcohol is allowed to evaporate. Water is added and boil for 20-30 minutes. You can incorporate vegetables such as onion, celery and carrot, and condiments such as pepper and fresh parsley to give more flavor. Finally you have to strain and reserve the broth that will be the base of the Fumet.
Key tips for a perfect senyoret rice
- Choose a good rice : the bomb variety is ideal because the broth absorbs well without cooking.
- Make a good fumet : this is the soul of the Senyoret rice , so it is important not to spare in ingredients or in time.
- Do not remove the rice : once you have added the fumet, let the rice cook without moving it to form the Socarrat at the bottom.
- Control the fire : start with a strong fire and, once the Fumet begins to boil, lower the heat so that Senyoret's rice cooks slowly.
- Incorporate seafood at the right time : they must be added at the last moment so that it does not pass cooking and are tender and juicy.
- Let the rice stand : Once cooked, cover the rice of the senyoret with a cloth for a few minutes before serving it. This helps flavors settle and rice finishes absorbing the entire broth .
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SENYORET rice recipe
Yields: 4 portions
Preparation time : 1 hour and 30 minutes
Ingredients
- 400 g of pump rice
- 1 liter of fish fumet (hot broth)
- 200 g of peeled prawns
- 200 g of clean and cut squid
- 100 g of chopped sepia
- 2 grated mature tomatoes
- 1 onion (optional)
- 2 garlic cloves
- 1 green pepper
- 1 red pepper
- 1 ñora (optional, or 1 teaspoon of smoked paprika as a substitute)
- 1 teaspoon of sweet paprika
- Some strands of saffron
- Extra virgin olive oil (approx. 3 tablespoons)
- Salt and pepper to taste
- Chopped fresh parsley (to decorate)
- Lemon (optional, to serve)
How to do the rice of the senyoret step by step
- Heat about 3 tablespoons of extra virgin olive oil in a paellera. Add the finely chopped onion (optional) and the garlic also chopped. Sauté over medium heat until the onion is transparent and slightly golden garlic, about 5-7 minutes.
- Incorporate the green and red pepper cut into small pieces and cook for a few minutes until they are tender. Add the previously hydrated and chopped ñora (optional) or a teaspoon of smoked paprika as a substitute. Then add the grated tomato. Cook over low heat until the sauce is well concentrated, about 10-15 minutes.
- Add the rice to the paellera and cook for 1-2 minutes, stirring so that it is permeated from the sofrito. Incorporate the sweet paprika, the strands of saffron and salt and pepper to taste. Remove well to mix flavors.
- Pour the fumet boiling on the rice, ensuring that it covers all the ingredients. Do not remove the rice from this point to form the Socarrat at the bottom of the paellera. Cook over medium-high heat for 18-20 minutes in total.
- Approximately 8-10 minutes from rice cooking (when you are in half or a little more), add the squid and sepia. A couple of minutes later, add the peeled prawns. Cook everything until the rice is at its point.
- Once the rice is ready and the fumet has almost completely evaporated, remove the fire from the fire. Cover with a clean cloth or aluminum foil and let stand for about 5 minutes for flavors to settle.
- Serve the rice directly in the paellera or in individual dishes. Decorate with chopped fresh parsley above and serve with lemon slices to the side for those who prefer an acid touch.
