Name: Lobster Paella
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 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))

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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!

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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)

Lobster Paella

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 10 mins

Wow family and friends with this delicious Lobster Paella studded with succulent lobster tails, mussels, salmon, and chorizo. They'll be back for seconds!

Course: Main Dish

Cuisine: Western

Servings: 4

Author: Linda Ooi

Ingredients

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)

Instructions

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! 😎