Which Alicante seafood rice dish has all the seafood peeled?

Arroz del Senyoret is the Alicante seafood rice dish served with the seafood peeled.

Its name means “the little gentleman’s rice” or “the lord’s rice,” reflecting the convenience of being able to eat the dish without wrestling with shells, heads, or other seafood pieces. The rice is typically cooked with a seafood stock so it retains the deep marine flavor that shell-on cooking would otherwise provide, while the edible seafood is prepared ready to eat.

Arroz del Senyoret belongs to the broader family of Valencian and southeastern Spanish rice dishes. It is related in spirit to arroz a banda, another coastal preparation centered on rice cooked with a flavorful fish broth. The key distinction is presentation: arroz del Senyoret emphasizes peeled, cleaned seafood, making it particularly associated with comfort and table-side ease.

It is often confused with generic seafood paella, but the defining clue is not simply the presence of prawns, fish, or shellfish. Seafood paella may traditionally present ingredients in their shells. In arroz del Senyoret, the seafood is removed from those shells before serving, so the diner can eat the rice directly with a fork.