Grilled Lobster Paella Food

EASY LOBSTER PAELLA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 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 over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
• Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

GRILLED LOBSTER PAELLA

Steps:

• Prepare a hot fire in a charcoal grill. Let burn down to red-hot coals; rake to edge of grill. (For backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put a 16"-18" paella pan on grill grate; heat 1/2 cup olive oil. Add 3/4 lb. Spanish chorizo, sliced into 1/2"-thick rounds, and 6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only; cook until golden, 3-4 minutes.
• Add 1 tablespoon smoked paprika and 2 1/2 cups short-grain rice (such as bomba, Valencia, or calasparra); cook, stirring often, until rice is coated, 2 minutes. Add 1/4 teaspoon saffron threads to 7 cups hot seafood or chicken stock. Add stock to pan and season to taste with kosher salt; stir to distribute ingredients. Let cook, undisturbed, until stock simmers and rice begins to absorb liquid, about 10 minutes. Rotate pan every 2-3 minutes to cook evenly.
• Arrange 3 1-1 1/4-pound lobsters, halved lengthwise, claws cracked, over the rice. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Add more coals from charcoal chimney to maintain even heat under the pan. Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes.
• Scatter 2 cups shelled peas or frozen peas, thawed, on top. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing rice to absorb all of the liquid, so that a crust (the socarrat) develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes.
• Remove pan from grill. Cover with large clean kitchen towels and let rest for 5 minutes. Garnish with 1/2 cup finely chopped fresh flat-leaf parsley and serve with 3 halved lemons, making sure to scrape some of the socarrat from the bottom of the pan onto each plate.

LOBSTER PAELLA

Steps:

• Bring 1 1/2 inches of water to a boil in a large stockpot. Add lobsters, cover, and cook 13 minutes. Remove lobsters and cool just enough to handle. Crack shells and remove meat. Keep claws whole and chop remainder of meat into large pieces; reserve.
• Preheat oven to 450 degrees. Heat a 12-inch ovenproof skillet or paella pan over medium-high. Add oil and saute onion and bell pepper until onion is translucent, about 5 minutes. Add linguica and cook 3 minutes. Gently stir in rice and cook a few minutes to lightly toast.
• Add broth, saffron, and salt; bring to boil over high heat. Remove from heat, cover with a lid or sheet of foil, and place paella in oven for 10 minutes. Uncover; scatter clams on top of rice. Cover; cook until clams are open and liquid is absorbed, 15 minutes more, adding codfish and lobster in the last 3 minutes. Discard any clams that do not open. Garnish with parsley; serve.

PAELLA ON THE GRILL

Steps:

• Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash. Put the charcoal in the center of the bottom of a large kettle grill, place the grate on and cover the grill. Let heat for at least 30 minutes before cooking.
• Brush the chicken with some of the canola oil and sprinkle with salt and pepper. Place the chicken skin-side down on the cooler part of the grill (the outer rim), to cook indirectly and slowly, and put the lid on. Cook the chicken until golden brown on both sides and almost completely cooked through, about 12 minutes for breasts and 15 minutes for thighs and wings. Remove to a sheet pan. Cut the breasts into 3 or 4 pieces.
• Combine the chicken stock and saffron in a medium saucepan and bring to a simmer, either on the hot part of the grill or on a burner. Add the clams, cover and cook until the clams open, 8 to 10 minutes. Remove the clams to a bowl. Add the mussels to the broth, cover and cook until the mussels open, about 5 minutes. Transfer to a bowl. Discard any shellfish that don't open.
• Brush the shrimp, the cut sides of the lobsters, scallops, and cut sides of the lemons with some of the oil and sprinkle with salt and pepper on all sides. Grill the shrimp for about 1 minute per side. Grill the lobster cut-side down until charred and just cooked through, about 5 minutes. Remove the claws and the tails but leave the shells on; discard the bodies. Grill the scallops until slightly charred and almost cooked through, about 1 minute per side. Grill the lemon cut-side down until charred, about 45 seconds. Remove all ingredients to sheet pans.
• Heat 3 tablespoons canola oil in a large paella pan over direct heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the chorizo and cook, stirring occasionally, until brown and crisp, about 5 minutes.
• Add the rice and cook, stirring constantly, for a few minutes. Begin adding the stock 1 cup at a time and cook, stirring constantly, until the rice is al dente, about 25 minutes.
• Arrange the chicken, clams mussels, shrimp, scallop, peas, lobster and piquillo peppers in the rice. Squeeze the juice from 4 of the lemon halves over the top, and nestle the 4 other halves in the rice. Scatter the parsley over the top. Stir gently to bring some of the rice up from the bottom, and serve.

GRILLED PAELLA

Steps:

• If using, soak the wood chips in water. In a large pot, stir the saffron into the chicken broth and set over medium heat. Once hot, lower the heat and keep warm.
• In an 18-inch paella pan, heat the olive oil over medium-high heat. (A large, wide, shallow, flameproof saucepan may be substituted - or, in a pinch, an enameled Dutch oven.) Season the chicken thighs all over with salt and pepper and brown on all sides in the hot oil. Transfer to a plate. Cook the chorizo in the same pan until it starts to brown. Transfer to a second, paper-towel-lined plate. Remove the pan from the heat.
• Light a charcoal grill with about a large cereal box's worth of charcoal. Return the paella pan to the stove and set over medium-high heat. When hot, add the onion and cook until translucent, about 4 minutes. Add the garlic and stir until fragrant, then add the rice and stir to coat. Season with salt and pepper.
• Bring the stock, paella pan, chicken, chorizo and other ingredients to a table near the grill. When the fire is at its peak heat (all of the coals are lit, and you can hold your hand over the hottest part of the fire for only a few seconds), quickly stir the shrimp, chorizo and peas into the rice, then add 2 quarts of stock. Add the clams hinge-side up so that when they open in the heat, their juices are released into the rice. Nestle the chicken on top. Using thick gloves and a pair of tongs, carefully remove the grill grate. Drain the wood chips and drop them into the fire. Quickly replace the grill grate and set the paella pan on the grate. Cover the grill and cook the paella until all the liquid has absorbed, 25 to 30 minutes. If the rice is underdone, add another cup of stock and return to the fire for 5 to 7 minutes. Season with salt and pepper to taste and, if you choose, top with parsley.

GRILLED LOBSTER

Steps:

• In a large pot boil about 2 gallons of water.
• Add one live lobster and cover.
• Cook for 3 minutes.
• Remove lobster with tongs and return water to boiling.
• Add 2nd lobster.
• Cook three minutes and remove with tongs.
• Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
• Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
• Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
• Serve with melted butter in dunking bowls and lemon wedges.

LOBSTER PAELLA

Steps:

• Use an 18" paella pan or 2 14" paella pans. If using 2 pans, divide ingredients below between the 2.
• Make/buy lobster stock.
• Cook lobster in the shell as preferred. This can be done a day ahead. You need to cut the tails lengthwise to get the needed 12 portions. Be sure to remove any pieces of broken shell. If cooked ahead store in the refrigerator but take out before you get started.
• Grate onion using a box grater or use a food processor.
• Mince garlic or pass through garlic press.
• Toast saffron in a small pan for 1 minute. Crush with a mortar/pestle or spoon into a powder.
• Put stock into a large pot with the lemon juice and saffron. Keep warm over low heat.
• Heat the paella pan(s) on a large burner over low heat until hot (250F).
• Add olive oil to pan and swirl to coat. Heat oil until glistening.
• Brown chorizo slices if using. Remove from heat and set aside. Deglaze pan with wine.
• Add onion and cook until softened, 3-5 minutes.
• Add tomato paste, paprika and garlic and stir to combine. Move to the center of the pan.
• Cook over very low heat until sofrito has turned into a dark red "jam". Add a bit of white wine if the mixture starts to stick. Do not let this burn. This will take about 30 minutes.
• Deglaze with wine.
• Add the rice into the sofrito-wine mixture and stir well to coat the rice. Spread rice into an even layer.
• Add the lobster stock and Pernod if using, being careful not to disturb the rice.
• Bring to a boil then reduce to a simmer. Turn the pan as necessary to keep all areas simmering.
• Cook, without stirring, until the rice is visible at the level of the liquid (8-10 minutes).
• Add the mussels/clams evenly pushing them into the rice.
• Continue to cook the rice for 5 minutes.
• Add the raw shrimp evenly pushing them into the rice.
• Cook until the rice is just done. Remove from heat. Add chorizo to the rice then distribute the lobster tails around the paella pushing into the rice.
• Cover with foil or lid and let sit for 5 minutes until the seafood is fully cooked and heated through.
• Creating the socarrat.
• Uncover the pan and put over high heat. You should hear a faint crackling sound and it will smell toasty sweet but not burnt.
• Remove from the heat. Sprinkle with the peas, parsley & tarragon and garnish with lemon wedges. Put the cover back on. Set aside to rest for 5-10 minutes then serve.