Our Recipes

Spanish Main Course
Paella image


Paella is one of these lovely dishes: once you have gathered all ingredients, it will almost cook itself. 

There are many Paella varieties. Every Spanish city has its local version. So, however you prepare your Paella, there will most likely be some city or town in Spain that will claim your style of preparation.

This particular recipe features seafood and shellfish, but many recipes for paella also include chicken.

Below also a tip to make this an excellent Keto (low carb) dish.

For a paella, you need a large, wide and shallow pan. Of course, you could go out and buy a Paella pan, but a large cast iron skillet works fine too. 


  • One onion, white, chopped finely.
  • 2 cloves of garlic, chopped.
  • 2 tomatoes, peeled and chopped (either fresh or canned; canned tomatoes are usually a little sweeter).
  • 1 teaspoon of smoked paprika.
  • Some strands of saffron.
  • 2 small squid, cut in rings.
  • 100 g of (uncooked and unpeeled) shrimp.
  • 200 g of shellfish (vongole, mussels, or anything in season) in their shell.
  • 750 ml fish stock (some prefer chicken stock). You can buy ready-made stock in a jar or in cubes.
  • 250 ml dry white wine.
  • 450 ml white rice.


  1. Fry the chopped onion in some olive oil, until slightly browned.
  2. Add the garlic. Make sure the garlic does not turn brown (this would give a bitter taste to the dish).
  3. Add the chopped tomatoes.
  4. Optional: add some sugar to compensate for the acidity of the tomatoes. Taste before and after!
  5. Add the smoked paprika and the saffron.
  6. Add salt to taste and let the mixture reduce to half the volume.
  7. Meanwhile, pour the fish stock and wine in a pan and warm to just below boiling point.
  8. Add the squid, shrimp and shellfish and stir for a few minutes.
  9. Add the now warm mixture of wine and fish stock.
  10. Add the rice and stir well. Check the indicated cooking time of the rice.
  11. Lower the heat and let the paella simmer. If all liquid has been absorbed by the rice or evaporated, add some more of the wine/stock mixture.
  12. After 10 minutes, stir for a last time.
  13. After 20 minutes, check if the rice is cooked properly.
  14. Take the pan off the heat and let sit for a few minutes. Lightly cover with some aluminum foil.
  15. Serve in the pan.

Low Carb Version

Substitute the rice with cauliflower rice (ground-up cauliflower). Before adding the cauliflower rice, let the mixture reduce to at least half (because the cauliflower rice does not absorb any liquid).