Ingredients Jump to Instructions ↓

  1. 2 nyoras (small red pepper).

  2. 150 g red prawns, peeled, cleaned and chopped.

  3. 150 g king prawns, peeled, cleaned and chopped.

  4. 200 g diced monkfish.

  5. 200 g cuttlefish, cleaned and chopped.

  6. 1 ripe tomato, grated

  7. 400 g Senia variety rice (from Valencia)

  8. 1 1/2 l fish stock

  9. Saffron threads

  10. 2 tbsp de Mery sauce

  11. Salt

  12. Ingredients for Fish Stock

  13. 1 onion

  14. 1 leek

  15. 2 ripe tomatoes

  16. 2 garlic cloves

  17. 1 tablespoon sweet paprika

  18. 1 kg rockfish

  19. 4 l water

  20. Mery sauce ingredients

  21. 1 garlic clove

  22. 1 sprig of parsley

  23. 100 ml olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add water and bring to boil. Add the rockfish and let reduce for 20 minutes.

  3. Remove from heat and strain the stock. Save.

  4. Mery sauce: Chop and blend the parsley with the garlic and oil until a fine, uniform sauce is left.

  5. Arroz del Senoret: Chopp and season the seafood and heat oil and nyoras in a paella pan.

  6. When heated, add the chopped seafood and fry at high heat before you add the monkfish and sepia and turn down the heat.

  7. Add the garlic (well minced) and paprika, lightly fry for a short time and then add the crushed tomato.

  8. 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.

  9. While drying, sprinkle the surface of the rice with Mery sauce. Let sit for 2 or 3 minutes before serving.


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