Red Lobster South Beach Seafood Paella

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.

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.

RED LOBSTER - CRANBERRY-APPLE SANGRIA

Steps:

• Orange wedges and green apple chunks for garnish
• Place the canned cranberries in a blender and puree for approximately 4-5 seconds. The mixture should not be totally smooth. Measure out 4 ounces.
• In a two-quart container or pitcher, combine all the ingredients.
• Stir well and store in refrigerator until ready to serve.
• Serve approximately 6 ounces of the beverage over ice in a tall glass. Garnish with a fresh skewer of fruit using the orange wedges and green apple chunks.
• Chef's Tips:.
• It's best to make sangria a day in advance, because the longer the flavors can blend together, the better. Don't put the fruit into the sangria at the last minute. Allow it to soak up the flavor of the liquids. Use a quality wine in your sangria, and make sure to put it in the glass or pitcher before you start mixing in the other ingredients. Since fruit is a great expression of the seasons, use those types that are fresh and in season. For example, during the summer, mix a white wine with peaches, nectarines and blueberries. In the winter, use citrus fruits like oranges and tangerines. In the fall, choose apples and berries. Be sure you use fruit juices that are consistent with the fruits in your sangria. In the summer, use peach nectar. If you're using citrus fruits, use orange juice. If you're using berries, use cranberry juice.

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).