Seafood Paella
Seafood Paella (Arroz del Senoret) is a famous Valencian dish made with filleted fish and shellfish. This recipe comes from the Devesa Gardens Restaurant near Valencia City, which uses only the freshest ingredients from the surrounding sea, pine woods and rice fields.
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Difficulty and servings
Serves 4
Preparation and cooking times
- Fish stock: Dice the vegetables and lightly fry in a pot with the oil heated. When lightly cooked add the garlic, pepper and tomatoes and fry well.
- Add water and bring to boil. Add the rockfish and let reduce for 20 minutes.
- Remove from heat and strain the stock. Save.
- Mery sauce: Chop and blend the parsley with the garlic and oil until a fine, uniform sauce is left.
- Arroz del Senoret: Chopp and season the seafood and heat oil and nyoras in a paella pan.
- When heated, add the chopped seafood and fry at high heat before you add the monkfish and sepia and turn down the heat.
- Add the garlic (well minced) and paprika, lightly fry for a short time and then add the crushed tomato.
- Add the rice and fry with everything else for a couple of minutes
- Add the fish stock and saffron and boil over high heat for 18 minutes.
- While drying, sprinkle the surface of the rice with Mery sauce. Let sit for 2 or 3 minutes before serving.
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Ingredients
- 100 ml olive oil
- 2 nyoras (small red pepper).
- 150 g red prawns, peeled, cleaned and chopped.
- 150 g king prawns, peeled, cleaned and chopped.
- 200 g diced monkfish.
- 200 g cuttlefish, cleaned and chopped.
- 1 garlic clove
- 1 tablespoon sweet paprika
- 1 ripe tomato, grated
- 400 g Senia variety rice (from Valencia)
- 1.5 l fish stock
- Saffron threads
- 2 tbsp de Mery sauce
- Salt
- Ingredients for Fish Stock
- 1 onion
- 1 leek
- 2 ripe tomatoes
- 2 garlic cloves
- 1 tablespoon sweet paprika
- 1 kg rockfish
- 4 l water
- 100 ml olive oil
- Mery sauce ingredients
- 1 garlic clove
- 1 sprig of parsley
- 100 ml olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Ingredients
- 100 ml olive oil
- 2 nyoras (small red pepper).
- 150 g red prawns, peeled, cleaned and chopped.
- 150 g king prawns, peeled, cleaned and chopped.
- 200 g diced monkfish.
- 200 g cuttlefish, cleaned and chopped.
- 1 garlic clove
- 1 tablespoon sweet paprika
- 1 ripe tomato, grated
- 400 g Senia variety rice (from Valencia)
- 1.5 l fish stock
- Saffron threads
- 2 tbsp de Mery sauce
- Salt
- Ingredients for Fish Stock
- 1 onion
- 1 leek
- 2 ripe tomatoes
- 2 garlic cloves
- 1 tablespoon sweet paprika
- 1 kg rockfish
- 4 l water
- 100 ml olive oil
- Mery sauce ingredients
- 1 garlic clove
- 1 sprig of parsley
- 100 ml olive oil
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