Seafood Saffron Lobster Paella Recipe

Paella is a real dish from Spain, it is very traditional and once you have eaten it, you really want to eat it again. Be ready to enjoy this dish that now has something extra because it is accompanied with delicious lobster, one of the finest pieces that sea offers us to enjoy. Follow these instructions close and share your cuisine with anyone you like.

You will need:

Olive oil (2 tablespoons)
Shrimp (16 head – on, medium)
Onion (1, diced, preferably red)
Garlic (2 teaspoons, minced)
Arborio rice (2 cups)
Hot fish stock (5 c cups)
Saffron threads (te teaspoons)
Paprika (1 te teaspoons, smoked)
Lemon or lime zest (1 teaspoon)
Oregano (1 tablespoon, fresh, chopped)
Salt (to taste)
Mussels (16 scrubbed and debearded)
Red snapper fillets (1 pound, cut into 1 inch pieces)
Shrimp (1 pound, peeled and deveined)
Lobster tail (1 whole or 10 ounce, cut into inch inch, thick slices)
Tomatoes (2 seeded and diced)

How to do it:

Find a large skillet and heat olive oil into it, or if you do not have a large skillet take a paella pan; whiche works. Now that you have done add the shrimp and sear on each side until they turn opaque or orange and now you can remove them. This does not mean the shrimp are cooked; it's just precooking to not burn them afterward. Now in your pan reduce heat to medium heat and stir in the onion and garlic, cook them for a few minutes until they onion has turned translucent, now you can add the Arborio rice and coat it with oil, add also the fish stock and season it with saffron, paprika, lemon zest and oregano. Bring this to simmer and stir the salt to taste. Reduce the heat to medium low and keep simmering and stirring to avoid burning. Decorate with the shrimp and cook for a few more minute. Now put the red snapper and finally add the lobster and sprinkle with diced tomatoes. Comer and simmer for a while longer until the mussels have opened and the rice is tender, the lobster will be hot and now you can serve the paella with the lemon wedges aside.


Source by Byul Im

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