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My review
Saffron-Scented Lobster Paella
luckyjen7
"This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Serve this to a group of friends, and they'll come back every time!"
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Ingredients
1 h 35 m servings 409 calsOriginal recipe yields 8 servings
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Directions
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- Heat olive oil in a very large skillet or paella pan over medium-high heat. Add the head-on shrimp and sear on each side until they turn orange and have lightly browned (they should still be raw on the inside). Remove the shrimp and set aside.
- Reduce heat to medium and stir in red onion and garlic. Cook for a few minutes until the onion has softened and turned translucent. Stir in Arborio rice until coated with oil. Pour in the fish stock and season with saffron, paprika, lemon zest, and oregano. Bring to a simmer over medium-high heat then stir in sea salt to taste. Reduce heat to medium-low and gently simmer uncovered for 15 minutes, stirring occasionally.
- Decoratively nestle the mussels and head-on shrimp into the rice, cover, and simmer for 5 minutes. Next, push the red snapper and deveined shrimp into the rice, recover and simmer an additional 10 minutes. Finally, add lobster and sprinkle with diced tomatoes. Cover and simmer until the mussels have opened, the rice is tender, and the lobster is hot; about 5 minutes more.
- Serve in the paella pan garnished with lemon wedges.
Nutrition Facts
Per Serving: 409 calories; 6.8 g fat; 52.9 g carbohydrates; 33.4 g protein; 103 mg cholesterol; 803 mg sodium. Full nutrition
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Reviews
Read all reviews 1113 Ratings
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Most helpful positive review
7/6/2009
TY Jen! for such a lovely recipe! It was absolutely the best paella I have ever eaten, simply delicious! The only changes I made were what proteins I used. Added small scallops, clams, instead o...
Most helpful critical review
10/25/2009
I'm from Alicante (Spain). Nice recipe, but more like a risotto.
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7/6/2009
TY Jen! for such a lovely recipe! It was absolutely the best paella I have ever eaten, simply delicious! The only changes I made were what proteins I used. Added small scallops, clams, instead o...
1/3/2008
This was superb! It was also fun to cook with someone else, but it is easy to do alone. The flavors are incredible.
2/10/2009
I thought this was very tasty. The only thing I did different was use clams instead of mussels.
2/2/2008
I've made this twice now. My boyfriend goes crazy over it. No chanegs to the recipe with the exception of the seafood - due to availability and price (we live in Munich) we have to make some su...
8/8/2017
This recipe was delicious. Only one suggestion, cook almost all of the moisture out to develop the soccorat or crispy rice at the bottom of the pan.