Senyoret rice or clean finger seafood paella.
We call it clean fingers seafood paella. It is our most-requested paella at Pinch of Sun.
Unlike the more commonly found seafood paella, senyoret rice is made with all peeled and shelled seafood. This way it is much easier to eat and there is no need to get your fingers dirty.
We make our Cucharea senyoret rice with King prawns, prawns, mussels and squid.
We also make a special sofrito with extra virgin olive oil, garlic, tomato, onion and ñora or dried choricero pepper.
As with our vegan paella and chicken and vegetable paella, we use paella rice accredited with PDO (protected designation of origin) of Valencia.
The cooking process of this seafood paella is as follows.
First we make a seafood stock with prawns and vegetables and leave it to infuse for 2 or 3 hours to extract all the flavour and aroma that the seafood can give us. The stock is what delivers such a big flavour.
Meanwhile, using a small knife, I extract the soaked flesh of the dried peppers and prepare the rich sofrito.
My final preparatory step is to strain the seafood stock before it is heated, ready to cook the Senyoret rice.
Finally, it’s time to cook the rice.
Firstly, I fry the seafood briefly and set it to one side, next, I fry the sofrito, then add the rice and seafood stock, cooking it over a médium heat with a sprinkle of some fragrant saffron. I return the seafood near the end of the cooking time.
As you can see, in Cucharea we cook homemade cuisine but with the application of professional techniques to obtain high quality dishes – just like you can eat in the best Spanish restaurants in Spain.
Ah! I forgot.
You can accompany your Senyoret rice with a little aioli sauce.
You’re going to love it!