Paella del Senyoret means "paella for the gentleman" — every piece of seafood is fully shelled and ready to eat, no shell-cracking or peeling required at the table.
This is the most requested paella at our events for exactly that reason: all the flavour of a proper seafood paella, none of the mess.
Ingredients
- 400g bomba or Calasparra rice
- 1.2 litres hot fish or seafood stock
- 300g raw king prawns, shell-on
- 300g squid, cleaned and cut into rings
- 12 mussels, cleaned and debearded
- 8 clams, cleaned
- 2 ripe tomatoes, grated
- 1/2 tsp sweet smoked paprika
- A generous pinch of saffron threads, soaked in 2 tbsp warm water
- 4 tbsp olive oil
- 4 garlic cloves, minced
- Sea salt, to taste
- Lemon wedges, to serve
Method
- Heat the olive oil in a paella pan over medium-high heat. Quickly sear the prawns and squid for 1–2 minutes until just coloured, then remove and set aside — they'll go back in at the end so they don't overcook.
- Add the garlic to the same oil and cook for 30 seconds, then add the grated tomato and paprika. Cook for 2–3 minutes until darkened — this is your sofrito base.
- Pour in the hot stock and add the saffron with its soaking water. Bring to a strong simmer and taste for seasoning.
- Sprinkle the rice evenly across the pan and gently shake to settle it. Do not stir from this point on.
- Simmer for 10 minutes on medium-high, then push the mussels and clams into the rice, hinge-down. Reduce heat to low and cook a further 8 minutes, until the shells have opened and the rice has absorbed the liquid.
- Return the prawns and squid to the pan, nestling them into the rice for the final 2 minutes just to heat through.
- Remove from heat, cover loosely with a tea towel, and rest for 5 minutes. Serve with lemon wedges. "Del Senyoret" means "for the gentleman" — everything is pre-shelled and ready to eat, no work required at the table.
Searing the prawns and squid first, then adding them back at the end, is what keeps them tender instead of rubbery after 20 minutes in a hot pan.
This is the home version
What you've just read works on a normal stove. At a Tapas Madriz event it's the same dish, the same method, just cooked live in front of a crowd — and we clean up, not you.
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