Recipes by Cullera de Boix

Sea and mountain paella

Difficulty level: medium

Diners: 2

Preparation time: 1h 15'


  • 2 scampi
  • 3 squids
  • 1 chicken thigh
  • 3 pieces of pork ribs
  • 6 harvested mussels
  • 6 medium clams
  • 1 green pepper
  • 1 red pepper
  • 200 g of short-grain rice
  • 800 ml of fish broth
  • 1 Figueras onion
  • 2 garlic cloves
  • 2 ripe tomatoes
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Lightly brown the chicken and ribs, and set aside.
Brown the scampi and squids, and set aside.
In the same oil, brown the garlic and the chopped onion.
Cook the onion for about 30 minutes over low heat until caramelised.
Add the chopped peppers and the grated tomato.
When the tomato is cooked, add the squids, the chicken and the ribs, and brown the rice in the same pan.
Pour the boiling broth over the rice, add salt to taste, distribute it well and let it stand off the heat without stirring.
Cook for 6 minutes in the oven at 200°C.
Remove from the oven, add the scampi and cook in the oven for 2-3 more minutes.
Remove from the oven and let it rest before serving.

The most classic mixture

The Cullera de Boix chef, Xavier Matarrodona, presents a traditional sea and mountain dish.

Finding a paella that fits Valencian culinary standards is not a trivial task. In fact, one could say that each chef, even in their homeland, has a particular recipe. On this occasion, the Cullera de Boix restaurant chef, Xavier Matarrodona, has chosen to move away from the classic paella with meat, chicken or fish and seafood and offers a mixture, which, on the other hand, is very peculiar to us: sea and mountain on the same plate. A suggestion which allows us to enjoy the best of both places.

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