Arroz del Senyoret or Arroz a banda

Lots of tourists came to Spain solely for its paella. And I can say, its unforgettable taste is really worth travelling half-way round the world. To say the truth, I tasted the best paella for tourists, as it’s named by Jorge – creative and charismatic Spanish chef who shared the recipe of his dish for this post – in Girona, in a rather plain outlet not far from the quay.

Arroz del Senyoret or Arroz a banda

Difficulty Level: Medium

Calories: 450

Cooking Time: 60 min

Ingredients:

150 g Rice Bomba (Arroz Bomba)
700 g prawn stock (or white fish stock)
100 g angler
150 g prawns 16/20, fresh-frozen
100 g cuttlefish
30 g Pomito
8 g garlic
1 Noras pepper
1 g smoked bell pepper
Saffron or food colouring
Salt

Instructions:

Roast chopped garlic in olive oil.
Add seafood and fish and fry for 2-3 minutes, then put prawns aside.
Add pomito and roast till they become orange.
Add bell and Noras peppers, stir and add stock at once.
Bring to the boil, add salt and saffron.
Cook for 5 minutes and add rice.
Cook until the rice absorbs the whole stock.
Serve with aioli.

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