{"id":4276,"date":"2026-10-29T18:21:28","date_gmt":"2026-10-29T16:21:28","guid":{"rendered":"https:\/\/fumdellum.com\/en\/?p=4276"},"modified":"2026-10-29T18:21:31","modified_gmt":"2026-10-29T16:21:31","slug":"arroz-del-senyoret","status":"publish","type":"post","link":"https:\/\/fumdellum.com\/en\/arroz-del-senyoret\/","title":{"rendered":"Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty"},"content":{"rendered":"\n<style>.single-post.postid-4276 .inside-article > .entry-header, .single-post.postid-4276 .inside-article > footer.entry-meta { display:none; }<\/style>\n\n<div class=\"gb-container gb-container-0230b4db alignfull\">\n\n<div class=\"gb-element-936cc476\">\n<div>\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:55%\">\n<h1 class=\"gb-text gb-text-1bb459bf\"><strong>Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty<\/strong><\/h1>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<\/div>\n\n<div class=\"gb-container gb-container-325a8261\">\n<div class=\"gb-container gb-container-b761ce72\">\n<div class=\"gb-grid-wrapper gb-grid-wrapper-e99d393e\">\n<div class=\"gb-grid-column gb-grid-column-1bf06e0d\"><div class=\"gb-container gb-container-1bf06e0d\">\n<div class=\"gb-container gb-container-a10ec2cd\">\n\n<p class=\"gb-headline gb-headline-21b34614 gb-headline-text\">Did you know there is a rice dish created, essentially, so you never have to get your fingers messy? <strong>Arroz del senyoret<\/strong> is exactly that: seafood rice with everything that gets in the way removed before it reaches the table. No shells, no heads, no bones. Just the rice, the taste of the sea and your fork.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I am V\u00edctor Hugo, an agricultural engineer and chef at Fum de Llum. I spend my days between the fields around La Albufera and the flames of a rice restaurant in Valencia, and take it from us: few rice dishes are as misunderstood as this one. Some people think it is a paella. Others confuse it with arroz a banda. And some assume that, because the seafood is peeled, it is simply a dish for people who want an easy meal.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Let us take it one step at a time.<\/p>\n\n\n\n<h2 class=\"gb-headline gb-headline-85d4fe8b gb-headline-text\">What is arroz del senyoret?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Arroz del senyoret is a dry seafood rice dish in which every ingredient is served cleaned and peeled. The prawns have no shells. The squid comes in ready-to-eat pieces. The fish has no bones. You sit down, pick up your fork and have nothing else to do.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"533\" height=\"800\" src=\"https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/ingredientes-arroz-senyoret-gambas-calamar-sepia-arroz-bomba-Fum-de-Llum.webp\" alt=\"Peeled prawns, squid, cuttlefish and rice for arroz del senyoret at Fum de Llum\" class=\"wp-image-4281\" style=\"object-fit:cover\" srcset=\"https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/ingredientes-arroz-senyoret-gambas-calamar-sepia-arroz-bomba-Fum-de-Llum.webp 533w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/ingredientes-arroz-senyoret-gambas-calamar-sepia-arroz-bomba-Fum-de-Llum-200x300.webp 200w\" sizes=\"auto, (max-width: 533px) 100vw, 533px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You may see it written in several ways \u2014arroz senyoret, arroz al senyoret or, in Valencian, <em>arr\u00f2s del senyoret<\/em>\u2014 but they all refer to the same dish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That sounds like convenience. And it is, but that is not the main point. The seafood is peeled before cooking, not merely before serving. The heads and shells are not thrown away: they go into the stock. All the flavour that, in other rice dishes, stays inside the shell and ends up on the tablecloth is extracted first and absorbed by the rice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is a cooking decision, not a matter of etiquette. The result is a rice dish with a deeper taste of the sea.<\/p>\n\n\n\n<h2 class=\"gb-headline gb-headline-2c1990d7 gb-headline-text\">Why is it called \u201cdel senyoret\u201d?<\/h2>\n\n\n<div class=\"gb-container gb-container-64500828\">\n\n<p class=\"gb-headline gb-headline-3eab7d7a gb-headline-text\"><em>Senyoret<\/em> is Valencian for \u201cyoung gentleman\u201d. According to a story repeated in rice restaurants all along the coast \u2014oral tradition rather than a documented fact\u2014 the name began as a little joke. The senyoret was someone who sat down to eat without wanting to dirty his hands or his shirt. So the rice arrived ready to eat: <strong>not a single prawn to peel<\/strong>.<\/p>\n\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">What began as a joke became a technique. A demanding one, too: when there is nothing to peel, there is nothing to hide behind.<\/p>\n\n\n\n<h2 class=\"gb-headline gb-headline-94f2d8c4 gb-headline-text\">Is arroz del senyoret a paella?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This is where precision matters, because the confusion is widespread: many people search for \u201cpaella del senyoret\u201d or \u201cpaella senyoret\u201d.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The short answer: <strong>it is not a paella<\/strong>, although it is cooked in a paella pan.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"675\" src=\"https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/elaboracion-arroz-senyoret-coccion-paellera-fuego-Fum-de-Llum-Valencia.webp\" alt=\"Arroz del senyoret cooking in a paella pan over the heat\" class=\"wp-image-4282\" srcset=\"https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/elaboracion-arroz-senyoret-coccion-paellera-fuego-Fum-de-Llum-Valencia.webp 1200w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/elaboracion-arroz-senyoret-coccion-paellera-fuego-Fum-de-Llum-Valencia-300x169.webp 300w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/elaboracion-arroz-senyoret-coccion-paellera-fuego-Fum-de-Llum-Valencia-1024x576.webp 1024w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/elaboracion-arroz-senyoret-coccion-paellera-fuego-Fum-de-Llum-Valencia-768x432.webp 768w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Originally, paella means the pan: wide, shallow and fitted with two handles. In Valencia, \u201cpaella valenciana\u201d also refers to a specific, fairly well-defined recipe with chicken, rabbit, garrof\u00f3 \u2014a large, flat white bean from the Valencian countryside\u2014 and bajoqueta, a local green bean. If you want to know what goes into an authentic Valencian paella, we cover it in detail in another article. It deserves one of its own.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Senyoret is made in the same pan using the same dry-rice technique, but it is a different recipe from a different family: seafood rice dishes. Calling it \u201cpaella del senyoret\u201d is hardly a crime; it is simply imprecise. We serve it under its own name, as a rice dish, just as we do with the rest of <a href=\"https:\/\/fumdellum.com\/en\/rice-dishes-and-paellas\/\">the rice dishes and paellas we make in Valencia<\/a>: each one has its own name.<\/p>\n\n\n\n<h2 class=\"gb-headline gb-headline-f73c263b gb-headline-text\">What goes into arroz del senyoret?<\/h2>\n\n\n\n<figure class=\"gb-block-image gb-block-image-38771996\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"675\" class=\"gb-image gb-image-38771996\" src=\"https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/fumet-caldo-marisco-gambas-pescado-roca-base-senyoret-Fum-de-Llum.webp\" alt=\"Ingredients for arroz del senyoret: peeled seafood, fumet and PDO rice\" title=\"Seafood fumet for arroz del senyoret at Fum de Llum\" srcset=\"https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/fumet-caldo-marisco-gambas-pescado-roca-base-senyoret-Fum-de-Llum.webp 1200w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/fumet-caldo-marisco-gambas-pescado-roca-base-senyoret-Fum-de-Llum-300x169.webp 300w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/fumet-caldo-marisco-gambas-pescado-roca-base-senyoret-Fum-de-Llum-1024x576.webp 1024w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/fumet-caldo-marisco-gambas-pescado-roca-base-senyoret-Fum-de-Llum-768x432.webp 768w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fewer ingredients than most people imagine, and every one of them has to be right.<\/p>\n\n\n\n<h3 class=\"gb-headline gb-headline-e8ebe7b0 gb-headline-text\">The fumet: where the real work happens<\/h3>\n\n\n<div class=\"gb-container gb-container-aedd7a42\">\n\n<p class=\"gb-headline gb-headline-4bebff97 gb-headline-text\">Arroz del senyoret is, above all, about the stock. The <strong>fumet<\/strong> \u2014a concentrated stock made from rockfish and the heads and shells of the seafood\u2014 provides almost all the flavour, because there is not a single prawn head left to draw flavour from at the table.<\/p>\n\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">That is what makes this dish unforgiving. With whole seafood, you taste some of the flavour as you bite into it. Here you do not: if the fumet is weak, the dish is weak, and there is nowhere to disguise it. That is why we say senyoret is the rice dish that reveals a kitchen\u2019s skill fastest.<\/p>\n\n\n\n<h3 class=\"gb-headline gb-headline-5c804c37 gb-headline-text\">The rice: the variety is anything but a detail<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Rice that must absorb such a rich stock needs a grain that holds its shape. We work with varieties covered by the <strong>Arroz de Valencia Protected Designation of Origin<\/strong>, the certification that the rice was grown in the fields of La Albufera and the surrounding area.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is more than an attractive label: the rice variety you choose changes how much stock the grain absorbs, how long it takes to cook and how forgiving it is if you leave it a minute too long. We explore that subject in a separate article.<\/p>\n\n\n\n<h3 class=\"gb-headline gb-headline-b268ee04 gb-headline-text\">The sofrito and the colour<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A sofrito of garlic, tomato and \u00f1ora \u2014a small, dried, sweet red pepper that adds colour and depth without heat\u2014. A little saffron. And not much else. Good arroz del senyoret needs no decoration: it needs carefully made stock and control of the heat.<\/p>\n\n\n\n<h2 class=\"gb-headline gb-headline-b0856b43 gb-headline-text\">What is the difference between arroz a banda and arroz del senyoret?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">It is the question we hear most often, and understandably so: the two dishes are close relatives.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The dish called <strong>arroz a banda<\/strong> literally means \u201crice on the side\u201d. It originated on fishing boats: the fish was cooked separately, and the rice was then made with its stock. They were served in two stages, <em>a banda<\/em>, each part on its own. In the classic version, the rice arrives at the table almost on its own, with no pieces of seafood, but all the flavour in the grain.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Senyoret starts from the same idea \u2014making the most of seafood stock\u2014 and takes it one step further: instead of serving the fish separately, it adds cleaned seafood to the rice. Arroz a banda separates; senyoret brings everything together, already peeled.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In one sentence: arroz a banda has no seafood in the rice on your plate; senyoret does, but you never have to handle it.<\/p>\n\n\n\n<h2 class=\"gb-headline gb-headline-dd874d5a gb-headline-text\">Is it a dish from Alicante or Valencia?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In all honesty, the best-documented senyoret tradition is linked to the Alicante coast, where it is often made with salmorreta, a paste of \u00f1ora, garlic and tomato that is a hallmark of the local cuisine.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And here is something you may not expect a Valencian rice restaurant to say: we see no need to argue over it. Rice cooking forms a continuum from La Albufera to the Marina Alta, regardless of administrative borders. Senyoret belongs to this region in the broadest sense.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">What we do is cook it from our own place in that tradition, with our fumet, our rice and our way of judging the cooking point. That does not make it more authentic than the Alicante version: it makes it ours.<\/p>\n\n\n\n<h2 class=\"gb-headline gb-headline-303daee0 gb-headline-text\">How to recognise a good arroz del senyoret<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If you are going to order it, look for these four things. They will help you anywhere, whether you eat here or somewhere else.<\/p>\n\n\n<div class=\"gb-container gb-container-b5898d33\">\n\n<ul class=\"wp-block-list\">\n<li><em>The grains: separate and intact.<\/em> Each grain should stand apart from the next, neither sticky nor undercooked in the centre. Dry rice that clumps together has usually had too much stock or too little heat.<\/li>\n\n\n\n<li><em>The colour: from the stock, not colouring.<\/em> The colour should come from the fumet, \u00f1ora and saffron. A bright, uniform orange often means food colouring has done the work the stock should have done.<\/li>\n\n\n\n<li><em>The base of the pan.<\/em> Lift a little rice with the tip of your fork and look for the <strong>socarrat<\/strong>: the thin, toasted, crisp layer that forms at the bottom of the paella pan when the rice finishes well. It is not burnt rice. It is caramelised rice, and the sign that someone paid attention to the heat in the final minute.<\/li>\n\n\n\n<li><em>The wait.<\/em> Rice served in ten minutes was not cooked for you. Good rice takes time, and that is good news.<\/li>\n<\/ul>\n\n<\/div>\n\n\n<h2 class=\"gb-headline gb-headline-2a261fc7 gb-headline-text\">Where to eat arroz del senyoret in Valencia<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">If you have read this far, you know what to look for. All that is missing is a table.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At Fum de Llum, senyoret is one of our permanent rice dishes. We make it with our own fumet and rice covered by the Protected Designation of Origin, and we never rush it, because rushed rice is difficult to enjoy. We also believe a dish like this is best shared: it is, by nature, a rice dish for good company, long conversations and time at the table.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Everything you have read about the fumet, the texture of the grain and the socarrat is worth trying at home. It really is. But there is one part that does not travel: <strong>arroz del senyoret in Valencia<\/strong>, made with rice from these fields and eaten just a short distance from La Albufera, tastes different.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you would like to try it, you can <a href=\"https:\/\/fumdellum.com\/en\/reservations\/\">book a table at our rice restaurant in Valencia<\/a> and we can talk about it over the dish itself, where these things make the most sense.<\/p>\n\n\n\n<h2 class=\"gb-headline gb-headline-54abe6b0 gb-headline-text\">Frequently asked questions about arroz del senyoret<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What goes into arroz del senyoret?<\/strong> It contains rice, a concentrated stock of rockfish and seafood, a sofrito of garlic, tomato and \u00f1ora, saffron, and cleaned fish and seafood: peeled prawns, pieces of squid and boneless fish. Its defining feature is not one ingredient but the fact that everything arrives ready to eat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>What is the difference between arroz a banda and arroz del senyoret?<\/strong> Arroz a banda arrives almost on its own, with the fish served separately and its flavour absorbed by the rice. Arroz del senyoret includes seafood in the rice, but it is already peeled and cleaned. One separates the fish from the rice; the other brings them together without shells.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Is arroz del senyoret the same as paella del senyoret?<\/strong> They are two names for the same dish. It is cooked in a paella pan, which explains the popular name, but technically it is a dry seafood rice dish rather than paella valenciana, a different recipe with chicken, rabbit and vegetables from the Valencian countryside.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Why is the seafood in arroz del senyoret peeled?<\/strong> Because the heads and shells are used first to make the fumet. The flavour that would otherwise stay in the shells passes into the stock and then into the rice. Not having to peel anything at the table is the result, rather than the sole purpose.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Is arroz del senyoret from Alicante or Valencia?<\/strong> Its best-documented tradition is linked to the Alicante coast, where it often includes salmorreta. It is also cooked throughout the Valencian Community and is a familiar dish in Valencia\u2019s rice restaurants, each with its own fumet and preferred cooking point.<\/p>\n\n\n<div class=\"gb-container gb-container-821e1618\">\n\n<p class=\"gb-headline gb-headline-d6531b68 gb-headline-text\"><em><strong>V\u00edctor Hugo<\/strong> \u00b7 Agricultural engineer and chef at <a href=\"https:\/\/fumdellum.com\/en\/about\/\">Fum de Llum<\/a>. He knows rice from both sides: the fields where it grows and the fire where the final result is decided. He writes about rice, seasonal produce and ingredients on the Fum de Llum blog.<\/em><\/p>\n\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<div class=\"gb-grid-column gb-grid-column-80aa668a\"><div class=\"gb-container gb-container-80aa668a\">\n<div class=\"gb-container gb-container-8d37cc88\">\n\n<h2 class=\"gb-headline gb-headline-dc85ed50 gb-headline-text\">Fancy a good meal?<\/h2>\n\n\n<div class=\"gb-container gb-container-acbd2822\">\n\n<h2 class=\"gb-headline gb-headline-4017280d gb-headline-text\">Come to Fum de Llum<\/h2>\n\n<\/div>\n\n\n<p class=\"gb-headline gb-headline-c786b928 gb-headline-text\">A table set for sharing and glasses raised together. A place to take your time. Mediterranean cooking, a warm atmosphere and flavours worth celebrating.<\/p>\n\n\n\n<a class=\"gb-button gb-button-919c0f20 gb-button-text\" href=\"tel:960045458\"><strong>CALL NOW<\/strong><\/a>\n\n\n\n<a class=\"gb-button gb-button-6230879e gb-button-text\" href=\"https:\/\/fumdellum.com\/en\/reservations\/\"><strong>BOOK NOW<\/strong><\/a>\n\n\n\n<h4 class=\"gb-headline gb-headline-33b055fa gb-headline-text\">Follow us on social media<\/h4>\n\n\n<div class=\"gb-container gb-container-16e175b1\">\n<div class=\"gb-container gb-container-5f224593\">\n\n<figure class=\"wp-block-image size-full is-resized is-style-default\"><a href=\"https:\/\/www.facebook.com\/fumdellum\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"50\" height=\"50\" src=\"https:\/\/fumdellum.com\/wp-content\/uploads\/2023\/03\/icons-FACE.png\" alt=\"Visit Fum de Llum on Facebook\" class=\"wp-image-818\" style=\"width:30px;height:30px\"\/><\/a><\/figure>\n\n<\/div>\n\n<div class=\"gb-container gb-container-c84cac92\">\n\n<figure class=\"wp-block-image size-full is-resized is-style-default\"><a href=\"https:\/\/www.instagram.com\/fumdellum\/\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"50\" height=\"50\" src=\"https:\/\/fumdellum.com\/wp-content\/uploads\/2023\/03\/icons-INSTAGRAM.png\" alt=\"Visit Fum de Llum on Instagram\" class=\"wp-image-819\" style=\"width:30px;height:30px\"\/><\/a><\/figure>\n\n<\/div>\n\n<div class=\"gb-container gb-container-005485b2\">\n\n<figure class=\"wp-block-image size-full is-resized is-style-default\"><a href=\"https:\/\/www.tripadvisor.es\/Restaurant_Review-g187529-d5449151-Reviews-Fum_de_LLum-Valencia_Province_of_Valencia_Valencian_Community.html?m=19905\" target=\"_blank\" rel=\"noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"50\" height=\"50\" src=\"https:\/\/fumdellum.com\/wp-content\/uploads\/2023\/03\/icons-tripadvisor-amarillo.png\" alt=\"Visit Fum de Llum on Tripadvisor\" class=\"wp-image-816\" style=\"width:30px;height:30px\"\/><\/a><\/figure>\n\n<\/div>\n<\/div>\n<\/div>\n\n<div class=\"gb-container gb-container-3e606099\">\n\n<h2 class=\"gb-headline gb-headline-f7e1564f gb-headline-text\">Find us<\/h2>\n\n\n\n<p class=\"gb-headline gb-headline-669aca1f gb-headline-text\">Carrer del Comte d\u2019Altea, 29, izquierda, 46005 Valencia.<\/p>\n\n\n\n<p class=\"gb-headline gb-headline-0c1fd667\"><span class=\"gb-icon\"><\/span><span class=\"gb-headline-text\"><a href=\"https:\/\/maps.app.goo.gl\/d7dbMy1Sog7hK8VB6\" data-type=\"link\" data-id=\"https:\/\/maps.app.goo.gl\/d7dbMy1Sog7hK8VB6\">View on the map<\/a><\/span><\/p>\n\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n<div class=\"gb-container gb-container-675b4e57\"><div class=\"gb-inside-container\">\n<div class=\"gb-container gb-container-2ce72c5e alignfull\">\n\n<div class=\"gb-element-e50970f6\">\n<div class=\"gb-element-0dab6519\">\n<h4 class=\"gb-text-acf821f0\"><span class=\"gb-shape\"> <\/span><span class=\"gb-text\">FROM THE FUMET TO THE FIRST BITE<\/span><\/h4>\n\n\n\n<h3 class=\"gb-text gb-text-49fb3e28\"><em>Rice makes more sense when it reaches the table<\/em><\/h3>\n\n\n\n<p class=\"gb-text gb-text-a9124c80\">If you would like to discover a seafood rice dish made to be enjoyed without rushing, explore our menu and choose when to visit.<\/p>\n\n\n<div class=\"gb-container gb-container-d1736e54\">\n\n<a class=\"gb-text-f2fb2bed\" href=\"https:\/\/fumdellum.com\/en\/reservations\/\"><span class=\"gb-text\">Book a Table<\/span><span class=\"gb-shape\"><!--!Font Awesome Free v7.2.0 by @fontawesome - https:\/\/fontawesome.com License - https:\/\/fontawesome.com\/license\/free Copyright 2026 Fonticons, Inc.--><\/span><\/a>\n\n\n\n<a class=\"gb-text gb-text-3fdda44c\" href=\"https:\/\/fumdellum.com\/en\/rice-dishes-and-paellas\/\">Rice dishes menu<\/a>\n\n<\/div><\/div>\n<\/div>\n\n<\/div>\n\n\n<h2 class=\"gb-headline gb-headline-2367c762 gb-headline-text\">You may also like<\/h2>\n\n\n\n<div class=\"gb-grid-wrapper gb-grid-wrapper-8c38c112 gb-query-loop-wrapper\">\n<div class=\"gb-grid-column gb-grid-column-84c1f787 gb-query-loop-item post-4276 post type-post status-publish format-standard has-post-thumbnail hentry category-uncategorized\"><div class=\"gb-container gb-container-84c1f787\">\n<figure class=\"wp-block-post-featured-image\"><a href=\"https:\/\/fumdellum.com\/en\/arroz-del-senyoret\/\" target=\"_self\" ><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"675\" src=\"https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/arroz-senyoret-gambas-peladas-paellera-Fum-de-Llum-Valencia.webp\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty\" style=\"width:100%;height:250px;width:100%;object-fit:cover;\" srcset=\"https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/arroz-senyoret-gambas-peladas-paellera-Fum-de-Llum-Valencia.webp 1200w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/arroz-senyoret-gambas-peladas-paellera-Fum-de-Llum-Valencia-300x169.webp 300w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/arroz-senyoret-gambas-peladas-paellera-Fum-de-Llum-Valencia-1024x576.webp 1024w, https:\/\/fumdellum.com\/en\/wp-content\/uploads\/sites\/3\/arroz-senyoret-gambas-peladas-paellera-Fum-de-Llum-Valencia-768x432.webp 768w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/figure>\n\n<h2 class=\"gb-headline gb-headline-1cfda312 gb-headline-text\"><a href=\"https:\/\/fumdellum.com\/en\/arroz-del-senyoret\/\">Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty<\/a><\/h2>\n\n<div class=\"gb-headline gb-headline-11d23a32 gb-headline-text\">Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty FROM THE FUMET TO THE FIRST BITE Rice makes more sense when it reaches the table If you would like to discover a seafood rice dish made to be enjoyed without rushing, explore our menu and choose &#8230; <a title=\"Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty\" class=\"read-more\" href=\"https:\/\/fumdellum.com\/en\/arroz-del-senyoret\/\" aria-label=\"Read more about Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty\">Read more<\/a><\/div>\n\n<a style=\"font-size:14px;font-style:normal;font-weight:700\" class=\"wp-elements-2 wp-block-read-more has-text-color has-amarillo-color\" href=\"https:\/\/fumdellum.com\/en\/arroz-del-senyoret\/\" target=\"_self\">Read more<span class=\"screen-reader-text\">: Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty<\/span><\/a>\n<\/div><\/div>\n<\/div>\n\n<\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty FROM THE FUMET TO THE FIRST BITE Rice makes more sense when it reaches the table If you would like to discover a seafood rice dish made to be enjoyed without rushing, explore our menu and choose &#8230; <a title=\"Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty\" class=\"read-more\" href=\"https:\/\/fumdellum.com\/en\/arroz-del-senyoret\/\" aria-label=\"Read more about Arroz del senyoret: what is in it and why you can eat it without getting your hands dirty\">Read more<\/a><\/p>\n","protected":false},"author":4,"featured_media":4280,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - 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