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