• 50 g cocoa butter
  • 70 g glucose
  • 70 g mineral water
  • 2 g fat soluble red colouring
  • 250 g Istak

Melt the cocoa butter over the heat and pour over the white chocolate in drops, add the glucose and the hot water.
Pour all the ingredients into the food processor and blend, add the colouring and tightly cover with cling film. Store in the refrigerator for 24 hours.
After the allotted time, lightly knead the couverture and sieve the plastic couverture through a flour sieve.
Shape the paella handles and leave to crystallize for 4 hours so they harden.


  • Q.S. Cointreau
  • Q.S. silver food colouring
  • Q.S. Maragda

Make a plastic mould that resembles a paella pan using tempered couverture.

It's important that the couverture layer is not too thick.

Once the paella pan has been removed from the mould, turn it over and using a mixture of silver food colouring and Cointreau, lightly paint using an airbrush to simulate a metallic appearance. Leave to dry so the alcohol evaporates and turn it over so you can stick on the red plastic couverture handles.


  • 200 g cream
  • 80 g Jade
  • 25 g hazelnut paste

Boil the cream and pour over the Jade couverture and the hazelnut paste. Use the food mixer to get a good emulsion.
Store at 4ºC for 24 hours tightly covered with cling film.
The next day, whip the mixture just as you would for cream, but take care as it will whip up much quicker and there's a risk it might separate if you whip it too much.


  • 75 g dairy butter
  • 75 g flour
  • 1 g salt
  • 75 g roasted hazelnut powder (with skin)
  • 0,2 g vanilla
  • 75 g sugar

Cut the butter into very small squares and place in the freezer.
Mix together the sugar, flour, salt, powdered toasted hazelnuts and the vanilla in the food processor using the paddle.
Add the butter gradually, making a mixture with a texture similar to sand. Pour onto sulphurised paper in a black tin and leave to rest in the freezer.
Cook at 150ºC for 25 minutes.


  • 40 g mineral water
  • 40 g invert sugar
  • 50 g lime juice
  • 55 g invert sugar
  • 8 g gelatin leaves
  • 125 g sugar

Cook the sugar, mineral water, invert sugar and lime juice at 110ºC.
Mix with the second inverted sugar and the gelatin and beat until its volume trebles at the end of the beating process.
Spread using a bent spatula knife onto a Silpat mould previously sprayed with a demoulding agent.
After 3 hours make cylinders using 2 different-sized cutters.
Coat the lime cloud calamari with a 50% mixture of starch and caster sugar.


  • 500 g Istak
  • 4 g chinese spices / 5 spices

Melt the white chocolate in the microwave and add the Chinese spices.
Temper as usual and spread the chocolate onto a fairly thick slab of marble.
Before it hardens fully, use a zester to make spiced chocolate shavings. Leave to crystallize for 1 hour in a cool, dry place.
Using a knife, cut into small pieces the size of grains of rice. Once you have al the pieces, select the best and place in the enrober to round off the ends slightly and improve the shape.


  • 85 g passion fruit purée
  • 20 g lemon juice
  • 50 g mango puree
  • 1,6 g agar
  • 1 g gelatin leaves 180 bloom
  • 85 g mango puree
  • 60 g sugar

Heat the first 3 purées in a pan with the sugar, add the agar and mix well using a balloon whisk, bringing to the boil.
Remove from the heat and add the second part of the mango purée and the gelatin, previously soaked in plenty of cold water.
Cool quickly to enable the gelatin to act and once cold, break up in the Thermomix to get a spreadable gel.


To make the sweet paella look more realistic, fill crustacean-shaped silicon moulds with tempered white couverture and touches of cocoa butter dyed black.