Summer Paella With Lobster Mussels Scallops And Wine Food

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.

SUMMER PAELLA WITH LOBSTER, MUSSELS, SCALLOPS, AND WINE

Steps:

• *Note-if you do not want to work with a live lobster, substitute two frozen, in-shell, 12 ounce tails, thawed and split in half lengthwise.
• Heat the broth, clam juice, and saffron in a saucepan until steaming but not simmering; decrease heat to very low, cover, and keep warm without boiling.
• Position oven rack in the center of the oven; preheat oven to 375°.
• Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the onion; cook, stirring frequently, for 4 minutes, until translucent.
• Add in the garlic; cook for 30 seconds.
• Stir in the tomatoes; keep cooking, stirring frequently, until they begin to break down, about 3 minutes.
• Add in the wine; bring to a simmer, scraping up any browned bits in the pan.
• Increase heat and simmer until reduced by half, about 5 minutes.
• Stir in the oregano, thyme, salt, and pepper.
• Then stir in the rice and the warmed broth; bring to a simmer; decrease heat to medium, and simmer for 10 minutes.
• Meanwhile, set the lobster on a lipped cutting board to catch any internal juices; plunge the tip of a sharp knife into its head about ½ inch behind its eye stalks, thereby piercing the brain and instantly killing it; slice the lobster in half lengthwise.
• Stir the green beans into the simmering rice, then set the mussels around the perimeter of the pan, partially submerging them.
• Arrange the scallops in the pan in a circle inside the mussels, partially submerging them as well; and then lay the lobster halves in the center of the pan cut side down.
• Place in the oven; bake for 15 minutes, or until most of the liquid has been absorbed and the rice is fairly tender.
• Transfer to a wire rack, cover tightly with foil, and set aside for 10 minutes.
• If desired, remove the lobster meat from the shell and place on top of the paella before serving.