The rice to the senyoret or to the gentleman, is a rice recipe where the seafood and fish, are prepared already ready so that "the señorito" does not have to get dirty when eating them. That is, completely peeled and without thorns. It is a delight for the senses and is an easy recipe to make.
1.- In a tall pot, put a small splash of white wine over a high heat. Add the mussels and clams and cover. Let them steam for about 3 minutes. Until they open.
3.- In a paellera, or in a very wide container, add a good squirt of oil to a strong fire. When it is hot, we put the prawns, the cuttlefish cut into large squares and the hake also into large tacos. We mix everything while we cook about three minutes. Enough time for all the seafood to cook.
4.- We remove all these ingredients from the paella pan and reserve. We lower the power of the fire and in the juices that it has released, we add the green pepper and garlic well chopped. We put a pinch of salt and stir and cook over low heat for about 5 minutes.
5.- After the time, add the crushed tomato and mix again. Cook another 5 minutes, always on a low heat.
6.- It is the turn to add the rice. Mix to integrate well with the rest of the ingredients for one more minute.
7.- Now, add the broth that we had prepared before. You know, twice as much rice broth, so that it stays al dente. We add 1/2 teaspoon of sweet paprika and some saffron strands. We put in a good pinch of salt (the broth must be something "tasty", more than salty, it is the point for the rice to be perfect afterwards) and then we mix a little, so that all the rice is equally extended in the paellera. Then we cook the rice over medium heat for 10 minutes.
8.- After that time, we add the merzula, the prawns, the cuttlefish and we also add the mussels and clams. The latter, without the shells. Remember that the gentleman does not like to find husks in his rice. We integrate these ingredients throughout the rice, trying not to remove it more than necessary and, let it cook another 8-10 minutes more. Until it is al dente.
