Desserts for paella

If there's something that comes after a good meal, it's a dessert to perfectly end the evening.

Paella isn't necessarily a dish typically followed by dessert, mainly because it’s considered a hearty one-dish meal that fills you up completely, but just as we can have some appetizers while the paella is being prepared, we can also have something ready to wrap up the meal, especially if the paella is for a small group or made thin, to finish filling us up.

In this blog post, we bring you a variety of traditional Spanish desserts that you can enjoy as desserts after paella, from the ones most commonly served in restaurants, to those you can prepare at home, or even buy at the supermarket.

What desserts go well with paella?

The following desserts were chosen not only because they are classics in Spanish and Valencian cuisine, but also because they tend to be light. Even after eating paella, we can usually find room in our stomachs for them without discomfort.

In general, sweet and light desserts are preferred after a Valencian paella or other rice dishes. In the case of seafood or fish-based paella, more citrusy and tangy desserts are recommended as they pair well with the lingering flavor of the rice.

Classic desserts to serve with paella

Catalan Cream

Also known as burnt cream, this is a custard-like dessert with a crispy caramelized sugar crust on top. It's not only sweet but also soft in texture, making it a popular dessert that few people dislike.

Legend says the dessert was created when a bishop visited a convent. The nuns had prepared a flan, but it didn’t set properly. To avoid making the bishop wait, they caramelized the top. The dessert turned out so delicious that word quickly spread like a culinary miracle.

Different places caramelize the sugar in various ways. The most common method is using a kitchen torch, but supermarket versions often use special sugar that caramelizes on contact with the cream. Culinary science is quite amazing.

Custard with cookie

Typical of Spanish villages, custard with a cookie on top is a sweet dessert found in almost every corner of Spain—bars, restaurants, or home refrigerators. Almost every child has had this treat at their grandmother’s house after school.

It’s probably one of the oldest desserts, even the Romans had their own version of custard—though they never thought of adding a cookie, which gives it an extra flavor boost.

There are many variations that include cinnamon, lemon zest, or even chocolate shavings. The cookie itself can vary too—some crumble it on top, others use cookies with chocolate chips to decorate the custard.

Egg flan (and many other variations)

Soft, sweet, and simple to prepare, but above all, full of delicious variations that can complement any type of paella. Flan is a globally loved dessert, a testament to its universal appeal.

We recommend egg or coffee flan as their mild flavors are easy on the stomach after paella, but you can also enjoy versions with cheese, coconut, or chocolate.

For an extra touch, you can add whipped cream or fresh fruits like apricots, strawberries, or canned pineapple and peaches. For a sweeter option, some flans come with syrup or caramel sauce to dip every spoonful in.

Ice Cream

As simple as it is delicious, ice cream is the perfect dessert choice for a Sunday summer paella with family and friends.

The best part is that you can combine it with many other desserts or fruits, although it’s just as tasty on its own.

While everyone has their preferences, we recommend light, stomach-friendly flavors like strawberry, cream, cinnamon milk, vanilla, or milk chocolate. But don’t be afraid to try stronger flavors like coffee, dark chocolate, or caramel—just be sure they pair well with the paella to avoid an upset stomach.

Apple Pie

A classic of Spanish cuisine, apple pie is sweet, soft, and not overly sugary, making it a staple in restaurant meals.

Its origins go back to hard times when making elaborate confections was a luxury. Much like paella, it was made using whatever was available—dough, candied apples, and some jam on top.

Apples may be added as compote or, more traditionally, in slices covered with some kind of jam, usually apple, apricot, or peach.

Cheesecake

A somewhat more modern dessert that has become popular in restaurants, cheesecake is typically served with a berry glaze and is a must-have for cheese lovers.

The recipe likely originated in ancient Greece, where cheese was heated with honey and flour, then cooled before serving. Over time, the recipe spread and evolved with local culinary traditions until it reached America.

Cream cheese didn’t appear until 1872, when a New York cheesemaker tried to replicate a French cheese and ended up with a smooth, creamy one. He sold it under the name Philadelphia Cream Cheese, and in 1928 Kraft bought it, spreading the idea globally and introducing it into today’s cheesecake recipes.

Though a bit more indulgent due to the glaze, it’s a popular choice for those wanting a more substantial dessert to end their meal.

Lemon Sorbet

Seafood pairs well with citrus flavors, and it's hard to beat lemon sorbet—especially during the summer.

This recipe originated in China, made its way to Italy via the Silk Road, and then spread throughout Europe. It was initially made with shaved ice, honey, and fruit juice. Cream or milk wasn't added until the 17th century.

Lemon sorbet is a perfect choice for a sweet-and-sour finish after paella. For those who enjoy a boozy twist, a lemon sorbet with cava is common in restaurants, or you can substitute cava with a splash of vodka, which is more typical when served as a dessert rather than an intermezzo.

Seasonal Fruits

A common dessert in any meal—and for good reason—fruit is a perfect dessert choice: not only healthy but also gentle on the stomach.

Depending on the season, we recommend different fruits. Common choices include cherries, oranges, mandarins, apples, or kiwis, with grapes and strawberries as good second options.

You can serve fruit as individual pieces for guests to choose, pre-cut and prepared, or if everyone likes them, make a fruit salad or “tutti frutti” for everyone to enjoy.

Regional desserts to accompany paella

The following regional desserts are must-haves on your table to finish off your paella:

Coca de llanda

Probably the most commonly eaten sponge cake for breakfast and snacks in the Valencian Community, dense and fluffy with a crunchy sugar top layer that makes it irresistible.

Its name comes from the tin in which it is baked, a tall metal mold called llanda. Its original name is coca en llanda, though in other parts of Spain it's also known as coca boba or coca María.

It’s usually eaten with something to drink or dip it in, preferably milk or coffee, though hot chocolate is also common in winter.

Tarte Tatin

This French dessert is slowly gaining popularity among Spanish diners. Invented by the Tatin sisters in the 19th century, its flavor was so delightful that a pastry chef who tasted it at their hotel asked for the recipe and helped turn it into one of the most famous desserts.

Desserts to accompany seafood paella

From the desserts mentioned above, we especially recommend lemon sorbet, Catalan cream, and flan as perfect choices for seafood paella. Another good option would be ice cream, preferably in citrus or tropical flavors.

How to serve desserts more creatively with paella

Traditional desserts like Catalan cream, rice pudding, or custard with cookie are typically served in clay pots, as they are usually homemade.

If you want a more unique and rice-themed presentation, we’ve seen restaurants serve flan, ice cream, or even peeled mandarins in small paella pans. The size of the enameled paella pan makes for a surprisingly creative and attractive serving dish for desserts.

A creative way to serve lemon sorbet is inside the lemon peel itself—not only visually pleasing but also enhances the flavor slightly by being served inside the fruit.

Javier Baixauli

CEO

Our CEO and founder, Javier Baixauli, naturally, is a huge paella lover. In this tutorial, he demonstrates his love for all things paella and rice. With over 20 years in the world of rice and hospitality, he combines his love for paella with the experience of hundreds of catering events, festivities, and popular celebrations, not to mention paellas among friends and family. Catering, paella equipment rentals, thousands of products sold worldwide, guides, tutorials, and in-person advice, Javier and the Original Paella team pride themselves on ensuring that the love for paella spreads worldwide with every action in their name, including, in this case, this tutorial. Follow and discover other tutorials, events, and recipes on our Instagram @originalpaella.

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