Chef José Janssen’s Tincup Paella


Combining her interest in international cuisine with local fare, José Janssen often serves her famous Tincup Paella on the last day of each group’s stay at the lodge. While she often uses lake trout, Janssen says you can include any type of firm, mild white fish for this traditional Spanish dish.

Serves: 6-8



  • 1/4 lb squid, cleaned and cut into rings
  • 1/2 cup olive oil
  • 2 tomatoes, peeled, seeded and chopped
  • 4 tbsp tomato paste
  • 1 Spanish onion, chopped
  • 2 cloves garlic, finely chopped
  • 4 bay leaves
  • 8 large prawns, shelled
  • 12 mussels, cleaned and cooked
  • 1/4 lb lake trout fillets, cut into small pieces
  • 1/2 cup water
  • 1 1/2 cups white wine
  • 1 tsp paprika
  • 1/2 tsp chili paste
  • Pinch salt and freshly ground black pepper
  • 1/2 tsp saffron
  • 1/2 cup butter, melted
  • 3 cups cooked rice
  • 1/2 tsp parsley, finely chopped


  1. Boil squid for 1 hour and set aside.
  2. In a deep saucepan, heat olive oil and add tomatoes, tomato paste, onion, garlic and bay leaves; stir well. Mix in squid, prawns, mussels and trout. Stir again, then add water, wine, paprika, chili paste, salt and pepper. Bring to a boil, then simmer at medium heat for 10 minutes, stirring occasionally.
  3. Add saffron to melted butter, pour over cooked rice and stir gently. Dust lightly with additional paprika and sprinkle with parsley. Serve seafood over the rice.
  4. Garlic bread also goes well with this meal, or you can brush toasted bread with melted butter and sprinkle with some finely chopped herbs. Tincup Paella is a meal in itself, but a garden salad with oil and vinegar dressing is a good side dish. Serve with a fine white or red Spanish wine.