Lobster Paella Food

SAFFRON-SCENTED LOBSTER PAELLA

Steps:

• 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.

THE ULTIMATE PAELLA

Steps:

• Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
• Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
• In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
• Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

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.

LOBSTER PAELLA RECIPE

Steps:

• Broth preparation: Boil 3 liters of water for 45 minutes with 1/2 kg of whitebait, a carrot, an onion, and a tomato. Afterward, pass it through a strainer and place it in a container. Prepare a "picada" with a clove of garlic, parsley, and oil in a mortar. Rice preparation: Cut the lobsters into 2 halves and place a paellera with a diameter of 40 cm on the fire. Pour olive oil at is base and add the lobsters and fry them with minced garlic, a teaspoon of paprika, and striped tomato. Add the rice. Then pour the broth in the paellera with the proportion of 2 cups of broth for 1 cup of rice (approximately 1 liter). Stir everything and add a few strands of saffron and salt to the point. Boil for 10 minutes over high heat, add a tablespoon of the "picada" that you have prepared earlier, and boil for another 10 minutes over low heat. Remove the paellera from the heat and let it rest for 5 minutes. I hope you will enjoy a recipe as special as this one.

EASY SEAFOOD PAELLA RECIPE

Steps:

• In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
• In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
• Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
• Serve the paella hot with your favorite white wine.

PAELLA RECIPE

Steps:

• Cook chicken and sausage: In a large paella pan heat the olive oil over medium heat. Add the chicken and sausage, season with salt and pepper, then cook for about 5 minutes until the chicken is no longer pink.
• Add onion and garlic: Move the chicken and sausage to one side of the pan, then add the onion to the other half, season with a bit of salt and pepper and cook for 2 minutes until the onion becomes translucent and soft. Add the garlic and cook for another minute.
• Cook the rice: Add the arborio and fire roasted tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes, you will notice it will start to brown on the bottom, which is what you're looking for. Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper if needed. Stir everything together and cover with a large lid. Cook for about 15 minutes or until most of the liquid has been absorbed by the rice, without stirring. The rice will not be cooked through at this time.
• Add seafood: Turn down the heat to medium-low. Arrange the shrimp, mussels and clams over the rice, cover with a lid again and cook for another 10 minutes or until the mussels and clams open up.
• Garnish and serve: Turn off the heat and garnish with parsley and lemon wedges. Before serving, stir everything together to allow all the ingredients to marry each other for the best flavors.

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.

SEAFOOD PAELLA

Steps:

• Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
• Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
• Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
• Arrange the mussels on top of the paella.

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.

TRADITIONAL SPANISH SEAFOOD PAELLA RECIPE

Steps:

• In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.
• Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.
• Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.
• Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.
• Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).
• Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.
• Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).
• When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!
• When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.

RED LOBSTER - SOUTH BEACH SEAFOOD PAELLA

Steps:

• In a heavy 12" skillet, heat 3 tablespoons olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they're soft and transparent.
• Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick.
• Put the sofrito aside for later.
• Seafood and Sausage:.
• Season the fish, shrimp and scallops with salt and pepper.
• In a skillet, heat 3 tablespoons of olive oil over moderately high heat until hot.
• Add the fish, shrimp and scallops, as well as the mussels, and sauté for 3-5 minutes.
• Add the sausage and cook until light brown.
• Transfer to a plate and deglaze pan with 1/2 cup of dry white wine.
• Paella:.
• About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F.
• In a 14" paella pan or shallow casserole dish at least 14" in diameter, combine the sofrito, rice and saffron.
• Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat.
• Remove the pan from the heat immediately and season with salt and pepper.
• Arrange the seafood on the top of the rice.
• Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven.
• Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice.
• Remove from stove and let stand for five minutes before serving. Garnish with parsley.
• Estimated cooking time: 30 minutes (not including prep time).
• Chef's Tips:.
• Paella, which originated in Spain, can be made with chicken, pork, sausage or seafood. Make sure you use the freshest seafood for this recipe. You can tell if the shrimp and scallops are fresh by making sure that they have a nice aroma that is not overpowering. Mussels and clams are fresh if their shells are closed. Once you cook them, they will open up. This paella dish reheats well. If you make it the night before, put it in the oven at 350-400 degrees F for approximately 30-40 minutes covered (to keep the dish moist, add either more chicken stock or clam juice before putting it in the oven).

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.