Paella Bistro Son Brull


Ingredients (serves 4)

  • 1 Cuttlefish
  • 8 Shrimp
  • 150g Pork Rib
  • 8 Mussels
  • 2 Onions
  • 2 Leeks
  • 1 Green Pepper
  • 200ml White Wine
  • 1/2 tsp Paprika
  • 6 Garlic cloves
  • 2 Small Tomatoes
  • 300g Paella Rice
  • Brandy
  • Olive oil



Clean the cuttlefish well, reserving the offal, and do the same with the prawns, reserving the bodies and the shells separately.


Sepia Broth

  • Clean and cut one onion, one leek, and a small tomato into large but manageable pieces and brown these in a cooking pot with the cuttlefish offal. Once everything is well sautéed, add water until it is well covered.
  • In a separate saucepan, fry 4 cloves of garlic with the heads and remains of the shrimp. Flambé with a splash of brandy and once the alcohol has evaporated, moisten with just enough water to cover and let it boil for 5 min. Crush and add it to the sepia broth pot. Let it boil together for 20 min over a low heat, add a pinch of salt, strain and reserve the liquid which is now the finished broth base for the paella. This step can be done in advance and the broth kept refrigerated or frozen until it’s needed.



  • Cut the pork rib into small bitesized pieces and fry gently in a little olive oil over a high heat in a paella pan (should you not have one, use the largest pan you have). Once browned, remove the pork with a slotted spoon and with the same oil, brown the cuttlefish (cut into similar sized pieces to the pork rib). Season with salt. Remove and reserve.


  • In the same paella pan sauté your 2 garlic cloves, onion, leek, tomato and green pepper, all cut in small pieces, until everything is well cooked. Add a little 1/2 tsp of paprika powder, followed by the cuttlefish and the reserved meat. Mix and moisten with the white wine. Leave to reduce slowly, taste and season with salt if required.


  • Add the rice to the paella pan, stir a little with the cuttlefish and meat over high heat and cover with the broth for the amount of rice used (two parts of broth for one of rice). After 10 minutes place the prawns and mussels on the rice so that they cook slightly with the steam.


Let it cook over a medium to strong heat for another 10 minutes (depending on the type of rice used, please check the packaging), ensuring that it does not burn.


The paella can be finished on the stove or in the oven.


Should you finish it on the stove, when it is ready, cover it with some foil paper or a clean cloth and let it rest for a few minutes before serving.