Senyoret rice with aioli, traditional flavors

El Senyoret rice It is a traditional recipe from the Valencian coast that a friend taught me to prepare. It is so named because it contains all the peeled shellfish so you don't have to leave the spoon or get your hands dirty when tasting it.

Like many rice dishes, it is made on a base of fish, a fish stock concentrate rock traditionally. Seafood and fish pieces are added to the sauce, in this case: cuttlefish, prawns and monkfish; although you could also add mussels, emperor, mussels or crayfish. If you prefer soupy rice, try this with clams.

Ingredients

For two

• 1 / 2 cebolla
• 1 garlic clove
• 70 g. shrimp
• 60 g. cuttlefish or squid strips
• 60g d erape
• 1 ripe tomato
• 1/1 glass of white wine
• 200 gr of round grain rice
• 1 liter of homemade fish broth
• A few threads of saffron
• 1/2 teaspoon of paprika from la vera
• extra virgin olive oil
• shawl
• food coloring (optional)

For the aioli

• 1 2 dientes de ajo-
• 1 egg yolk
• Olive oil

Crafting

In a small paella pan 2-3 tablespoons of quality oil. Chop the onion very small and fry until it is transparent. Then we add the minced garlic, the prawns, the cuttlefish and the diced monkfish. Sauté for a few minutes and drizzle with the white wine.

When the alcohol has evaporated we add the chopped or grated tomato and the saffron threads and stir for a couple of minutes.

We add the rice, we give it a turn and then we pour the boiling broth (We will need approximately twice as much broth as rice, a little more). Add salt, pepper and food coloring, if desired, and cook over medium heat for 5 minutes. Then we will lower the heat to finish cooking the rice, approximately 15 more minutes.

Meanwhile, we prepare the aioli. We put two very minced garlic on a flat plate, one egg yolk and we make circular movements with a fork in the same direction and always at the same rhythm. We are adding oil very little by little allowing it to emulsify. Check out this video; the process will end when the aioli has the necessary consistency so as not to fall off the fork by itself.

After the rice cooking time, we leave stand for a few minutes and we serve with the aioli.

More information - Soupy rice with clams, traditional recipe for mother and grandmother

More information about the recipe