Arroz del senyoret, gentleman’s rice —and my family’s link to Calpe and the dish
The word “senyoret” means gentleman in the Valencian language. Arroz del senyoret (where the consonants ny combined are pronounced as a Spanish ñ in the Valencian language) is a seafood paella where all the seafood shells have been peeled off and therefore the person eating it will not have to bother removing the shells from the shrimp or the mussels —hence “del senyoret”, for the gentleman.
El Parador de Ifach, hoy: una torre de apartamentos y una zona común de recreo a imagen del antiguo parador
The story of this dish is peculiar and very familiar to me and my family, as it started out at the restaurant where we enjoyed many meals during my childhood. I’m talking (more…)
At the same time, I am still enjoying orange season —and winter is orange season. The recipe I’m sharing today, mandarina stuffed salmon with thyme, takes 
It has been a few weeks now, but we are still enjoying (and trying to finish) some of the sweets from the holidays. Is that your case? I’ve tried to balance
The recipe I’m sharing today, cod with asparagus and preserved lemons, is very appropriate for this time of year. Cod is a kind of fish long associated with Lent in Spain. Lent is now over, and you may not know that even though Easter Sunday has passed as well, we are still in the Easter season, which will last until the feast of the Pentecost, the Sunday about fifty days later.
What you may know is that we are also in the season of asparagus, one of the first spring time vegetables, so cod with asparagus should be on the menu.
After the rich and sometimes heavy meals, and indulging in sweets and baked goods, January calls for moderation and healthy meals, right? At least that’s in almost everybody’s minds, and salmon cakes are a perfect option.
Cod with roasted red peppers seemed like an appropriate recipe to share on today’s post: Miami makes me think of fish, if for no other reason that it’s a coastal city and delicious fresh fish is widely available.
The recipe I’m sharing today, chicken with cumin and pimentón dressing and tomato arugula salad holds flavors that remind me of summers in Spain —grilled meats, pimentón and fresh vegetables in one single dish. The grilled chicken has the right amount of heat to please every palate at the table, and the tomato arugula salad, with a dressing that incorporates the flavors of the marinade, blend beautifully in this very summery dish.
As I write this, I should have been in Spain for three weeks now, expecting the rest of my family to arrive today. We would have been heading to the beach on Sunday for a week of family time and fun, relaxation and tapas bars hopping, beach games 
The article started with this paragraph:
Rice stuffed red peppers, pimientos de arroz, is one of the dishes of my childhood and young adulthood (or the period prior to my moving to North America after I married). Medium grain Valencian rice, seasoned and cooked in a tomato based thick broth, bakes to perfection inside sweet red peppers that roast until almost caramelized.
I know, I know, two posts in a row with recipes for fish. Not only fish, but mollusks, so popular where I come from, Spain’s Mediterranean coast, but not so where I live, Indiana. There’s an explanation, I’m still on detoxification mode from sweets after Christmas, and hard on the Mediterranean diet, the tried and true. But don’t fret: Valentines is around the corner, then a number of family birthdays, and soon after, Easter. Lots and lots of opportunities for sweets. So tag along with me, follow the Mediterranean diet, and your heart (and your waist) will thank you.
