Arroz del Senyoret - Heir's Paella

Arroz del Senyoret, also known as "blind" paella, has no shells or skins, all the ingredients are peeled and cleaned ready to eat. The reason this paella is made this way, traditionally so that the Senyoret, usually the heir of a rich family, would not have to get his hands dirty, or the labor of peeling and shelling the ingredients in the paella.

Heating your paella when it was delivered

Preheat oven to 300 degrees Fahrenheit.

Place paella pan in oven with aluminum foil cover ON to prevent it drying out in the process.

Heat for 30 to 40 minutes or until metal edge of the paella pan feels hot to the touch. Remember all ovens are different, and yours might need different times than what is recommended here.

- Rule of thumb. You can cook lasagna from scratch to a full boil in most ovens at 350 degrees Fahrenheit for forty minutes. -

Your paella has been freshly cooked and delivered to you, so you do not have to cook it again. In Spain, eating paella warm or at “room temperature” is done often since it is a Sunday family dish enjoyed by a group, and in such a setup, keeping the paella hot is not always possible unless it is served directly over the coals.