Lobster Paella
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Lobster Paella
Servings 6 people
Ingredients
- 1/4 cup olive oil
- 1 1/2 cups chopped yellow onion 2 large
- 2 red bell peppers sliced into thin strips
- 2 tbsp. garlic minced 4-6 cloves
- 2 cups white basmati rice
- 5 cups low sodium chicken stock
- 1/2 tsp. saffron threads
- 1/4 tsp. crushed red pepper flakes
- 1 tbsp. kosher salt
- 1 tbsp. pepper
- 1/3 cup licorice flavored liqueur
- 1 lb. cooked lobster meat
- 1 lb. cooked shrimp
- 1 lb. scallops
- 1 lb. mussells
- 1 lb. clams
- 1 lb. kielbasa sliced
- 1 10 oz. pkg frozen peas
- 2 tbsb. flat leaf parsley minced
- 2 lemons cut in wedges
Instructions
- Preheat oven to 425°F. Make sure to prep your veggies in advance. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes. Add the bell peppers and cook over medium heat for another 5 minutes. Add the garlic, and cook for another minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon and return it to the oven to bake uncovered for 10 to 15 minutes, until the rice is fully cooked. While the rice is cooking sear the scallops in a pan with a little olive oil, salt and pepper. Set aside. In another large pot steam the mussels and clams until they open. Transfer the paella back to the stove top and add the licorice flavored liqueur. Cook the paella over medium heat for a minute, until the liqueur is absorbed by the rice. Turn off the heat add the lobster, kielbasa, scallops, shrimp, clams, mussels, and peas, and stir gently. Cover the paella and let it steam for about 10 minutes. Sprinkle with the parsley, garnish with lemon wedges. Serve with crusty bread and a tossed salad. Bon Appetit.