Some food experts claim this is better than the paella in Valencia. The Arroz Senoret is paella consisting of deshelled seafood making it easy to eat by the spoonfuls. The unusual charactheristic is to caramelise (burn?) the rice on the bottom of the pan and then to scrape it together with the soft, moist rice on top. The technique, consistency of the rice and intense flavour from the seafood broth is so pronounced that it doesn't even need aioli.