Wow family and friends with this delicious Lobster Paella studded with succulent lobster tails, mussels, salmon, and chorizo. They’ll be back for seconds!
Paella is a renown Spanish dish with its characteristic golden colored rice flavored with saffron. There are many versions of paella and just about any protein and vegetable that goes well with rice can be added to the dish. It may contain chicken, pork, fish, shellfish, beans, peas, artichokes, or peppers. As such it can easily be tailored to your own liking.
Since we were still in holiday mode, I made an over the top Lobster Paella for the family last weekend. I had bought 4 lobster tails when they were on sale and Ro-Ri San suggested that I used them for the paella. I am glad I took his suggestion as the dish turned out beautifully. The rice was plump and tasty and the seafood juicy and succulent. It was totally delicioso!
Paella Pan
Paella is best cooked in a large shallow pan. A paella pan has a wide, shallow cooking surface designed for the ease of sauteing meats and vegetables prior to adding rice. It is usually made of carbon steel which facilitates even heating and will become naturally seasoned with use. The wide handles make it easy to carry the pan from oven to table. Paella pans come in a range of sizes – 13½-inch for 6 people; 15-inch for 8 people; 17-inch for 10 people; 22-inch for 16 people. They do not come with lids as paella was traditionally cooked over an open fire uncovered.
Instead of using my 13½ inch paella pan, I decided to try out my new Le Creuset 3¾ quart enameled cast iron buffet casserole. This gorgeous pan is about 12 inches in diameter and is slightly deeper than the paella pan. The cast iron construction provided even heating. There was a nice caramelized layer of toasted rice known as socarrat at the bottom of the pan when the dish was done.
Rice for Paella
The types of rice recommended for paella are short grain Bomba and Callaspara. Since they are not to be found in my neck of the woods, I used short grain Calrose rice. Perhaps it is the holiday season but I also had a hard time getting chorizo this time. Definitely use chorizo where possible.
When seafood is added to the pan, it gives out some liquid. I like to pop the entire pan into the oven to finish the cooking and dry out the liquid so that the rice remains fluffy and not soggy.
The recipe below was inspired by La Tienda’s Mixed Paella – Version II and Tyler Florence’s The Ultimate Paella.
Tools Used in Making This Lobster Paella
This post contains affiliate links. Please read my disclosure policy here.
• Le Creuset Signature Enameled Cast-Iron 3-1/2-Quart Round Braiser
• MageFesa Carbon Steel Paella Pan, 13.5 Inch
• Wood Spatula Turner Set (Straight+Diagonal)
Wow family and friends with this delicious Lobster Paella studded with succulent lobster tails, mussels, salmon, and chorizo. They'll be back for seconds!
- ¼ cup extra virgin olive oil (60ml)
- 2 chorizos (cut into ¼ inch thick slices) (about ½ lb/225g)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 red bell better (cut into 1 inch strips)
- 2 tomatoes (cubed)
- 2 cups short grain rice (washed and drain) (400g)
- 2½ cups chicken stock (600ml)
- ½ cup dry white wine (120ml)
- 1½ tsp salt
- ¼ tsp pepper
- ½ tsp saffron threads
- 12 oz salmon (skin removed and cut into ¼ inch thick slices) (340 gm)
- 1 lb mussels (scrubbed and debearded) (450g)
- 4 lobster tails (cut into half lengthwise) (about 5 oz/140g) each
- ½ cup flat leaf parsley (chopped)
- 1 lemon (cut into wedges)
-
Heat olive oil in a 34 cm paella or large shallow pan. Brown chorizo for about 3 to 4 minutes. Remove and set aside.
-
Saute onions, garlic, red bell pepper, and tomatoes for 3 minutes. Add rice and stir fry for another 3 minutes.
-
Pour in chicken stock and white wine.
-
Crumble in the saffron. Season with salt and pepper. Return browned chorizo to the pan.
-
Cover, reduce heat and allow it to simmer for 12 minutes.
-
Preheat oven to 350°F (180°C).
-
Arrange salmon and mussels all around the pan. Then place lobster halves on the top. Cover and cook for 6 minutes.
-
Remove lid and transfer pan to the oven. Bake uncovered for 10 minutes to finish cooking.
-
Remove from oven and let it sit on stove top lightly covered with aluminum foil for 10 minutes.
-
Serve with chopped parsley and lemon wedges.
A Repeat Performance
We enjoyed the Lobster Paella so much that I had request for a repeat performance yesterday. No lobster this time, just shrimps, salmon, and sausages. I also added green peas and artichokes. I am happy when the boys are happy. Only 1 pan and 4 plates to wash! 😉
Enjoy…..and have a wonderful day! 😎
Oh wow what a luxurious looking paella!
Thanks Yen!
Hi,
Your blog has caught our attention thanks to the quality of your recipes. We would be delighted if you would join us on Recipes.in so that we could link to your blog.
Recipes.in is a search engine that compiles the best Indian cooking sites and blogs from the Internet. We are one of the largest in the world with sites in 37 markets and several hundred blogs are already enrolled here and benefit from the traffic we are sending to their sites.
To join Recipes.in, just go to http://www.recipes.in/add-your-food-blog
Sincerely,
Emilie
Recipes.in
Thanks for the invite Emilie. I will check out your site soon.
I think I have that paella pan… I just bought one from World Market. I have to try this dish… it looks beautiful. 🙂
It’s a great pan to have around. Once you have tried it, you will cook it often. Only 1 pan to wash. 😉
Wow, Biren! This is sheer luxury, lobster paella! I love all those delicious combination of components and I bet it must have been really tasty. Paella is something I can eat weekly but my children, for some reason, are just not keen. They like all the seafood, chicken and chorizo bit but not the flavoured rice. I just love the concept of one pan to cook and the same pan to serve, and the ease to make this. Lovely photography as usual!