Haute Cuisine Paella


Haute Cuisine Paella

Elevating the Classic Spanish Paella to Haute Cuisine Perfection

In the realm of haute cuisine, every dish is a work of art. This elevated version of the classic Spanish paella takes the traditional flavors and techniques to new heights. With refined ingredients and meticulous attention to detail, this Haute Cuisine Paella is a culinary masterpiece that will impress even the most discerning palates.

Jan Dec

30 minutes

30 minutes

60 minutes

4 servings


Gourmet, Pescatarian, Gluten-free, Dairy-free (if omitting cream), Low sugar

Shellfish, Dairy

Vegan, Vegetarian, Nut-free, Egg-free, Low-carb


While the original Spanish paella is known for its rustic simplicity, this haute cuisine adaptation focuses on elegance and sophistication. The ingredients are carefully selected to showcase the finest flavors, and the presentation is elevated to create a visually stunning dish. The cooking techniques are also refined to ensure perfect texture and balance in every bite. We alse have the original recipe for Paella, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 20g, 4g
  • Carbohydrates (total, sugars): 40g, 3g
  • Protein: 25g
  • Fiber: 3g
  • Salt: 1.5g


  1. 1.
    In a saucepan, heat the lobster stock and white wine over medium heat. Keep warm.
  2. 2.
    In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic, and sauté until translucent.
  3. 3.
    Add the Arborio rice to the skillet and stir to coat it with the oil. Cook for 2 minutes, stirring constantly.
  4. 4.
    Pour in the white wine and cook until it is absorbed by the rice.
  5. 5.
    Begin adding the warm lobster stock mixture to the skillet, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  6. 6.
    Continue this process until the rice is al dente and creamy, about 20 minutes.
  7. 7.
    Stir in the heavy cream, lobster bisque, and truffle oil. Cook for an additional 2 minutes.
  8. 8.
    Season the scallops, prawns, and lobster tail with salt and pepper. In a separate skillet, heat some olive oil over high heat and sear the seafood until cooked through.
  9. 9.
    Add the cooked seafood, peas, roasted red bell peppers, and cherry tomatoes to the paella. Gently fold them into the rice mixture.
  10. 10.
    Remove from heat and let the paella rest for a few minutes.
  11. 11.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

  • Lobster tail — Be sure to cook the lobster tail before adding it to the paella. This can be done by boiling or steaming until the meat is opaque and firm.
  • Truffle oil — Use a high-quality truffle oil to enhance the flavor of the dish. A little goes a long way, so drizzle it sparingly.
  • Scallops — Pat the scallops dry before seasoning and searing them. This will help achieve a nice caramelized crust.
  • Arborio rice — Rinse the Arborio rice before cooking to remove excess starch and prevent the paella from becoming too sticky.
  • Lobster bisque — If you don't have lobster bisque on hand, you can substitute it with fish stock or vegetable stock for a lighter flavor.

Tips & Tricks

  • For an extra touch of luxury, garnish the paella with edible gold flakes or microgreens.
  • Experiment with different seafood options such as mussels or clams to add variety to the dish.
  • To achieve a crispy texture, you can briefly broil the paella in the oven after adding the seafood.
  • If you prefer a stronger truffle flavor, you can infuse the truffle oil with truffle shavings overnight before using it in the recipe.
  • Serve the paella in individual cast iron pans for an elegant presentation.

Serving advice

Serve the Haute Cuisine Paella hot, straight from the skillet. Accompany it with a fresh green salad and crusty bread to complete the meal.

Presentation advice

To create a visually stunning presentation, arrange the seared scallops, prawns, and lobster tail on top of the paella, and garnish with vibrant cherry tomatoes and fresh parsley. Drizzle a little extra truffle oil over the dish for added elegance.