Rice is the biggest star of Calpe’s cuisine. According to older generations, it is named "Senyoret" because all of the shellfish it is made with is shelled so that the senyoret, a rich young gentleman, would not have to get his hands dirty.

*Recipe for 4 people


  • 1 kg small fish or "soup fish"
  • 250 grams of monkfish or small squid
  • 10 mussels
  • 8 medium langoustines
  • 8 shrimp
  • 250 grams of rice
  • 1 tomato
  • garlic and parsley


Boil the small fish - with ten mussels, for 45 minutes, removing the mussels as they open. Strain the broth to have the base for the "paella".

Sauté the tomato, garlic, parsley, monkfish or small squid, langoustines and shrimp (all shelled). Add the rice, sauté and add the broth and the meat of the mussels. Allow it to boil for five minutes, then reduce the heat and it will boil for another 15 minutes, for a total cooking time of about 20 minutes.