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Shellfish paella with saffron and paprika

Shellfish paella with saffron and paprika

What you need:

  • 300g of Bomba or Arborio rice

  • saffron

  • paprika

  • 500g of blue mussels

  • 12 tiger prawns or atlantic prawns, with heads

  • 1 squid

  • black olives

  • 1/4 squash

  • 3 scallion

  • 1 red onion

  • 3 garlic cloves

  • parsley

  • butter

  • 3/4 l of vegetable stock

  • white wine

  • small tomatoes

  • friends to share this fantastic dish


  • Clean the mussels

  • Cook the mussels in white wine for no more that 5 min.

  • Drain and keep the stock (should be 250 ml)

  • Set the mussels aside

  • Add 750 ml of vegetable stock to the mussels liquid

  • Add some saffron to the stock and set aside

  • Cut the squid into 5mm rings and set aside

  • Finely chop the red onion,

  • Cut the scallion, the squash in coats pieces

  • Finely chop a little of the parsley and the 3 garlic cloves

  • In a large iron pan, blanche the onion, scallion, and garlic in olive oil and a lump of butter, on low heat

  • Add some paprika and the finely chopped parsley

  • Add some halved small tomatoes, the squash and some black olives

  • Lightly fry for 1 min.

  • Add the Arborio rice

  • Season with salt and pepper

  • Let fry for 1 min

  • Add 3/4 of the stock and stir once

  • Now it is forbidden to touch the rice any more in the pan!

  • Let slowly cook on low to medium heat for 10-15 min

  • In another pan, lightly fry the prawns and the squid rings in some olive oil

  • When you feel the rice is almost done but still have some bite in...

  • Add the cooked mussels, prawns and squid but dont stir into the rice in general

  • Let cook for another 10 min

  • If you feel the rice in not yet done or you feel it is too dry, add some extra stock

  • When rice is perfectly tender and the dish looks semi dry it is ready to serve.

  • Add some friends to the table, some good white wine and enjoy

Dessert pizza

Dessert pizza

Pie of marzarin, pistachio and blackberries

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