Recipes by Cullera de Boix

Lobster paella

Difficulty level: medium

Diners: 2

Preparation time: 1h 30'


  • 2 prawns
  • 1 lobster
  • 1 medium cuttlefish
  • 6 rock mussels
  • 6 not very big clams
  • 1 small green pepper
  • 1 small red pepper
  • 200 g of short-grain rice
  • 800 ml of fish broth
  • 1 medium Figueras onion
  • 1 garlic clove and salt
  • 1 ripe tomato
  • 100 ml of extra virgin olive oil
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Slightly brown the prawns and lobster, which is open in the middle; put aside.
Finely chop the cuttlefish and brown; put aside.
In the same oil, brown the garlic and then the previously chopped onion.
Cook the onion for about 30 minutes over very low heat until caramelised.
Incorporate the peppers.
Add the grated tomato.
When the tomato is cooked, add the cuttlefish and lobster, and brown the rice.
Pour the boiling broth over the rice.
Distribute and, without touching it again, add salt as necessary.
Put in the oven for 10 minutes at 200°C.
Remove from the oven and add the prawns and peel. Bake again for 3 – 4 minutes. Remove and let rest.

A paella with glamour

The Cullera de Boix chef, Xavier Matarrodona, suggests a paella with a tasty lobster touch.

It is very difficult to agree on the best paella of all. Each of us, at home, prepares it according to our own recipe, with meat, fish or a mixture of both. The chef of the Cullera de Boix restaurants offers a perfect paella for a special occasion, with seafood and the undisputed prominence of lobster, a crustacean that provides it with a unique flavour and turns the dish into an example of hardly surmountable culinary glamour. Now that the heat has arrived, there is nothing better than a good paella!

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