The origins of this rice dish can be traced back to the early 20th century. It carries the name "del senyoret" or "del señorito" in Spanish, which translates to "of the young gentleman" and is a term used in the Valencia region. According to legend, around 1950, a group of friends frequented a restaurant on the Malvarrosa beach in Valencia. One member of the group, known as the Senyoret, always requested rice without skin or bones.
An alternative version of its origin suggests that the renowned Valencian painter, Joaquín Sorolla, who had close ties to Jávea, played a role. It is said that Sorolla visited a rice shop and asked for the langoustines to be peeled and placed on top of the rice. The skilled cooks at the restaurant took this idea a step further and decided to peel all the shellfish, resulting in the creation of what is now known as "arroz del senyoret."
These intriguing stories add to the allure and history of this beloved dish, which continues to captivate palates with its refined flavors and delightful presentation.Ingredients:
- 400 g Dacsa rice
- 80 ml olive oil Abril
- 1 grated tomato
- 2 grated garlic cloves
- 1 medium squid
- 250g fish meat (Monkfish, Corvina...)
- 4 prawns
- 4 fresh shrimp
- 300g clams
- 1 tablespoon of sweet paprika Caballo de Oros
- 1 ñora meat La Barraca
- A few strands of saffron La Barraca
- 1 liter and 250ml of fumet (fish broth) El Navarrico
1. In a paella pan, heat the oil and fry the prawns and shrimp. Once fried, remove the prawns and set them aside. Add the clams to the pan, fry them, and then set them aside as well.
2. Next, add the fish meat and squid to the pan. When they start to turn golden, add the grated tomato and garlic. Fry until they are well cooked.
3. Add the sweet paprika, ñora meat, and saffron to the pan. Stir well to combine the flavors.
4. Now, add the rice to the pan and fry it for a few minutes.
5. Pour the boiling fish broth into the pan and cook over high heat for 5 minutes.
6. Taste and adjust the salt according to your preference. Then, lower the heat and continue cooking until the rice reaches the desired consistency. The cooking time may vary depending on the instructions provided with your Dacsa rice (approximately 5 minutes of high boiling).
7. Once the rice is cooked, serve it with the shellfish (prawns and clams) on top or mixed in.
Enjoy your delicious Senyoret Rice!
This delicious recipe is provided by Arroz Dacsa, one of the top brands of rice in Valencia, Spain, the birthplace of paella. Today, Dacsa Rice upholds the highest quality standards and continues to offer an excellent autochthonous product of the finest quality. Each grain undergoes a meticulous selection process, ensuring its superior quality, making it highly recommended for the production of all traditional Valencian rice dishes.