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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

409.3 calories; 33.4 g protein; 52.9 g carbohydrates; 103.1 mg cholesterol; 803.2 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2009
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 of snapper and there were lobster claws at my grocer so used them instead of the tail. The dish was full of seafood with not a grain leftover! Thanks again! Read More
(8)

Most helpful critical review

Rating: 2 stars
10/27/2009
I'm from Alicante (Spain). Nice recipe but more like a risotto. Read More
(5)
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/06/2009
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 of snapper and there were lobster claws at my grocer so used them instead of the tail. The dish was full of seafood with not a grain leftover! Thanks again! Read More
(8)
Rating: 5 stars
07/06/2009
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 of snapper and there were lobster claws at my grocer so used them instead of the tail. The dish was full of seafood with not a grain leftover! Thanks again! Read More
(8)
Rating: 5 stars
12/03/2007
My family loved this recipe! We are big seafood fans. Read More
(8)
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Rating: 5 stars
01/03/2008
This was superb! It was also fun to cook with someone else but it is easy to do alone. The flavors are incredible. Read More
(6)
Rating: 2 stars
10/26/2009
I'm from Alicante (Spain). Nice recipe but more like a risotto. Read More
(5)
Rating: 5 stars
02/10/2009
I thought this was very tasty. The only thing I did different was use clams instead of mussels. Read More
(5)
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Rating: 4 stars
02/02/2008
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 substitutions. Excellent and will make again. Read More
(4)
Rating: 4 stars
03/05/2009
Great and very versatile! Read More
(3)
Rating: 5 stars
02/20/2009
Awesome dish. I made it for Valentine's Day and it was a huge hit. Read More
(1)
Rating: 4 stars
08/09/2017
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. Read More