Recipes by Cullera de Boix

Cullera de Boix paella

Difficulty level: medium

Diners: 4

Preparation time: 1h 30'


  • 4 red prawns
  • 1 clawed lobster
  • 1 spiny lobster
  • 1 cuttlefish
  • 12 harvested mussels
  • 12 clams
  • 1 green pepper and 1 red pepper
  • 400 g of short-grain rice
  • 1,600 ml of fish broth
  • 1 Figueras onion
  • 2 garlic cloves
  • 2 ripe tomatoes
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Cut and sear the clawed lobster, the prawns and the spiny lobster. Set aside.
Clean and cut the cuttlefish. Brown it and set aside.
In the same oil, brown the garlic and finely chopped onion.
Cook for 30 minutes over low heat until caramelised.
Add the chopped peppers and the grated tomato, and let them cook.
Incorporate the cuttlefish and rice, and cook until the latter is browned.
Put the broth over heat in a separate pan and, when it is boiling, pour it over the rice.
Distribute well, as it should stay as is now. Salt.
Cook in the oven at 200°C for 15 minutes.
Remove from the oven and add the seafood. Cook it again in the oven for 2-3 minutes.
Remove from the oven and let it rest before serving.

The star of the house

No dish by Xavier Matarrodona is as successful as this paella cooked the Catalan way.

If there is one dish that distinguishes the Cullera de Boix restaurants, this is paella. The chef, Xavier Matarrodona, is an expert in cooking rice, and he prepares paella the Catalan way: by adding onion and letting it caramelise for quite some time. The recipe he suggests here is that of a luxury paella, because it incorporates two of the most highly valued varieties of seafood: clawed and spiny lobster. A real celebration of the summer months, ideal for sharing with friends around a table and by the sea.

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