The base is simple and allows no shortcuts: cuttlefish, its ink and a good fish stock. The ink gives the dish its colour and much of its flavour too, a deep, briny taste that recalls the open sea.

On top go the crispy fried baby squid, fresh out of the fryer. That contrast between the rice, both creamy and dry at the same time, as is typical of paella, and the crunch of the baby squid is what makes this dish unlike anything else on the menu.

Cuttlefish black rice with crispy fried baby squid

The black rice leaves the kitchen in its paella pan and is served out at the table. That way it arrives hot, with the socarrat intact, and everyone helps themselves as they like.

And you eat it by the sea, on Playa de Troya, inside Monkey Beach Club. A dark rice, a deep blue sea in front of you and the breeze of southern Tenerife: few combinations work better.

This is how it reaches your table: paella pan and table service

Before we talk about ourselves (we’ll get to that, don’t worry), let’s talk about rice. Because a good paella isn’t a matter of luck—it’s a matter of three things:

The broth. There are no shortcuts here. A fish and shellfish stock simmered slowly—using real heads and shells—is what sets a memorable rice dish apart from an ordinary one. Rice is like a sponge: it absorbs the flavours of whatever it soaks up.

The product. On an island surrounded by the Atlantic, serving mediocre seafood should be a crime. Mediterranean red shrimp, carabinero shrimp, lobster, cuttlefish… when the ingredients are good, the rice is just there to complement them.

The point. Not too soupy when it should be dry, nor too dry when it should be creamy. Every type of rice has its own perfect consistency and cooking time, and that can only come with experience.

You can use that standard to evaluate any rice restaurant on the island. We apply it to ourselves every day.

“Senyoret” Rice is a favourite among those who want to enjoy a meal without the work: shrimp and fish that are already cleaned, everything peeled, zero effort, and all the flavour. Its name comes precisely from that—the young Valencian gentleman who didn’t want to get his hands dirty. We don’t judge; we understand perfectly.

And our house-special rice with baby squid is our most personal touch: top-quality squid in a rice dish that has been winning over repeat customers for years. If it’s the “house special,” there must be a reason.

Our special house rice dish with baby squid and Senyoret rice: the classics that have been keeping customers coming back for years.