Naked Seafood and Fish Rice

Name: Naked Seafood and Fish Rice (Arróz del Senyoret con Salmonete)
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: 1 pound fish frames (bones, heads, and fins; ask at the fish counter); 1 pound fish frames (bones, heads, and fins; ask at the fish counter); 1 pound fish frames (bones, heads, and fins; ask at the fish counter); 1 pound fish frames (bones, heads, and fins; ask at the fish counter); 1 pound fish frames (bones, heads, and fins; ask at the fish counter); Shrimp shells from the rice preparation; Shrimp shells from the rice preparation; 1 onion, diced; 2 scallions, halved; 3 sprigs fresh parsley; 1 pinch saffron; 6 ounces boneless red mullet or rockfish fillet; 6 ounces boneless red mullet or rockfish fillet; 4 ounces shell-on shrimp, shells divided from meat and reserved; 2 tablespoons soy sauce; 1 lemon, for juice and zest, divided; 1 lemon, for juice and zest, divided; 4 tablespoons extra-virgin olive oil, divided; 1½ teaspoons kosher salt, divided; 1 medium tomato, halved, stemmed, grated, and skin discarded; 3 cloves garlic, minced; 3 tablespoons cognac or other brandy; 3 tablespoons cognac or other brandy; 1 cup Spanish rice, such as bomba or calasparra; 1 cup Spanish rice, such as bomba or calasparra; 1 cup Spanish rice, such as bomba or calasparra; 3 cups Fish Stock or 3 cups water, plus 1 tablespoon Thai fish sauce or 1½ cups water, plus 1½ cups clam juice; 3 cups Fish Stock or 3 cups water, plus 1 tablespoon Thai fish sauce or 1½ cups water, plus 1½ cups clam juice; 3 cups Fish Stock or 3 cups water, plus 1 tablespoon Thai fish sauce or 1½ cups water, plus 1½ cups clam juice; 3 cups Fish Stock or 3 cups water, plus 1 tablespoon Thai fish sauce or 1½ cups water, plus 1½ cups clam juice

Arróz del Senyoret con Salmonete

Preparation info

Serves:
3 to 4
as an entrée

Difficulty
Easy
Ready in
1 hr 15

Appears in

Hemingway's Spanish Table

By Howie Southworth

Published 2026

About

Let’s be frank… Manually dismembering sea creatures can be a dining challenge. Arróz del senyoret, or “gentlemen’s rice,” is the clean-handed solution. Cooks in Valencia (or Barcelona or Alicante, depending on the teller of the tale) heeded the centuries-old cry for civility and created the perfect response. Also known as parellada rice, or “rich man’s rice,” this dish diverts shells and bones to the preparation of excellent stock, so diners may fully enjoy their meal with a s

Ingredients

Europe
Spain
Valencia
Fish course
Pescatarian

Ingredients

Method