Arroz del senyoret is the gentleman's paella: a seafood rice where all the shellfish is peeled before serving, so the eater does not have to do the work.

Arroz del senyoret (literally 'little gentleman's rice') is a Valencian and Alicante variation on seafood paella, where all the prawns, langoustines and squid are peeled and shelled before going into the rice. The dish was reputedly developed in coastal hotel kitchens for diners who did not want to dirty their fingers. The flavour-builder is the seafood stock made from the discarded shells. La Riua and La Pepica both cook canonical versions.

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