Let’s be honest from the start: people eat a lot of paella in Tenerife, but good paella—really good paella, the kind that makes you scrape up the socarrat with your spoon without any shame—is rarer than it seems.
And we get it. Paella is one of those dishes that everyone thinks they know how to make, but very few actually master. Overcooked rice, watery broth, frozen shrimp of dubious origin… I’m sure it’s happened to you. It’s happened to us, too, and that’s why at Bésame Mucho we take rice dishes for what they are: a serious matter. Well, serious in the kitchen. At the table, with our feet practically in the sand at Playa de Troya, things are a lot more relaxed.
If you’re looking for a place to eat paella in Tenerife —whether you’re on vacation in the south or you live here and feel like treating yourself—stick around; this article is for you.
What makes a paella “the best”?
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 flavors 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.
The Classics That Never Fail
“Senyoret” Rice is a favorite 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 flavor. 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.
Those Who Come to Impress
The Carabinero Shrimp Rice is the star of the menu. The carabinero shrimp is probably the most flavorful crustacean out there, and when its roe blends with the rice, something special happens. If you want to celebrate something—or just celebrate that it’s Tuesday—this is the dish for you.
Lobster rice soup is pure, sophisticated comfort food: a spoonful, rich broth, and chunks of lobster. It’s one of those dishes that calls for a long, leisurely meal and another bottle of chilled white wine.
And the rice with red Mediterranean shrimp…there’s not much to say. “Red shrimp” is a big deal, and here it gives the rice that sweet, ocean-fresh flavor you’ll never forget.
Lobster, served dry or in broth: two different ways to end up mopping up every last bit. In the second version, a spoon is a must.
The different ones (and the most photographed ones)
The Black Rice with Cuttlefish and Fried Baby Squid is the most daring dish: rice dyed with ink, tender cuttlefish, and crispy baby squid on top. The contrast in textures is addictive, and it looks spectacular in photos—there’s no denying it.
What about fideuá? We proudly champion it here. The Mediterranean red shrimp fideuá and the cuttlefish-in-its-own-ink fideuá prove that noodles, when prepared properly, are every bit as good as rice. If you’ve never tried a fideuá in Tenerife made according to Levantine tradition, now you know what to do.
For those who want to break the mold, the Mezze Maniche pasta with lobster demi-glace is the kind of dish you order “just to try” and end up raving about as if you’d invented it yourself.
And yes, we’ve also thought of those who don’t eat seafood: our vegetarian rice dish isn’t just a stopgap—it’s a full-fledged rice dish (and the only one you can order for just one person).
All of our rice dishes are prepared to order for a minimum of two people, with pricing per person. Because rice, like good news, is meant to be shared. You can view all the dishes on our full menu.
Black rice with cuttlefish and baby squid, and red shrimp fideuá: the two dishes that end up on Instagram more often than in your mouth.
Paella by the Sea: Location Matters
We could get all poetic, but let’s be practical: the same rice tastes better with the Atlantic in front of you. It’s scientifically proven (well, no, but it should be).
Bésame Mucho is right on the beachfront at Playa de Troya, in Costa Adeje, inside the Monkey Beach Club. That means that between bites, you get to enjoy the ocean, the breeze, and that light of southern Tenerife that simply can’t be replicated anywhere else. Eating lobster rice while looking out at the ocean is one of those experiences that makes a vacation worthwhile… or a Sunday getaway if you’re a local.
That southern light that can’t be exported. The table, on the other hand, can be reserved.
Tips from the kitchen on how to enjoy your rice the right way
Be sure to arrive early. Good rice is made fresh to order and takes as long as it needs to. Order an appetizer and a glass of wine, and let the kitchen work its magic.
Bring a friend. Our rice dishes are meant to be shared (minimum two people)—that’s how they’ve always been eaten.
Make a reservation, especially on weekends. The beachfront has this one thing going for it: everyone wants it.
Let us make a recommendation. If you’re torn between two rice dishes, ask the staff. They know which one turns out best that day.
Here, even the dishes have personality. The rice—just imagine.
Come see for yourself
(This doesn’t count;
it’s proven)
We could write a thousand words about the best paellas in Tenerife, but at the end of the day, you don’t read a rice dish—you eat it. So the invitation is simple.
We’re located in Playa de Troya, Costa Adeje. Take a look at our full menu, choose your rice dish (or let us surprise you), and reserve your table. The ocean, the socarrat, and we’re all waiting for you.
Bésame Mucho — rice dishes, fideuá, and a feast for the palate, right on the Costa Adeje waterfront.
