LOBSTER PAELLA
Succulent lobster is teamed with clams, cod, and the Portuguese sausage known as linguica in this luxurious take on the traditional Spanish rice dish. This recipe comes from the cookbook Mad Hungry by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
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
A bit fussy but delicious paella. By fussy I mean there are a couple extra steps not that it doesn't work every time. Slow cooking the onions, paprika, garlic and tomato paste is the key to developing rich flavor. If you like pieces of tomato in your paella, then either substitute fresh tomatoes for the tomato paste but you need a lot tomatoes to get the deep tomato flavor and a longer time to get rid of the extra liquid or add a couple well drained chopped tomatoes before you add the rice (and keep the tomato paste)
Provided by PortableGourmet
Categories Spanish
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 650.3, Fat 9.6, SaturatedFat 1.4, Cholesterol 52, Sodium 388.8, Carbohydrate 118.2, Fiber 4.7, Sugar 5.5, Protein 17.9
More about "lobster paella recipes"
EASY SEAFOOD PAELLA RECIPE - THE MEDITERRANEAN DISH
Web Jul 22, 2020 Suzy Karadsheh Published: Jul 22, 2020 Updated: Mar 20, 2021 This post may contain affiliate links. This saffron-infused easy …
From themediterraneandish.com
4.8/5 (78)Calories 516 per servingCategory Entree
From themediterraneandish.com
4.8/5 (78)Calories 516 per servingCategory Entree
- 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.
LOBSTER SEAFOOD PAELLA - HUNGER THIRST PLAY
Web Sep 13, 2020 tender, saffron-infused rice sweet mussels seared scallops soft lobster pieces spicy chorizo succulent shrimp and here's my …
From hungerthirstplay.com
Ratings 1Category SeafoodCuisine SpanishTotal Time 1 hr 10 mins
From hungerthirstplay.com
Ratings 1Category SeafoodCuisine SpanishTotal Time 1 hr 10 mins
LOBSTER PAELLA - ROTI N RICE
Web Jan 6, 2014 5 Popular Malaysian Recipes Yes, I want this! Grilled Lobster Tails Seafood Paella Shrimp and Chickpeas Brown Rice Couscous Steamed Rainbow Trout
From rotinrice.com
From rotinrice.com
LOBSTER PAELLA RECIPE - SEDANO'S SUPERMARKETS
Web Directions: Bring 1 1/2 inches of water to a boil in a large stockpot. Add lobsters, cover, and cook for 15 minutes. Remove the lobsters and cool. Crack shells and remove meat. Preheat oven to 450 degrees. Heat a 12 …
From sedanos.com
From sedanos.com
GRILLED LOBSTER PAELLA RECIPE | BON APPéTIT
Web Jun 6, 2011 1 /2 cup olive oil 3 /4 pound Spanish chorizo, sliced into 1/2'-thick rounds 6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only 1 tablespoon smoked...
From bonappetit.com
From bonappetit.com
HOW TO MAKE LOBSTER PAELLA - SEAFOOD PAELLA RECIPE
Web Estimated reading time: 7 minutes Let LobsterAnywhere transport you to sunny Spain with lobster paella recipe. Skip the hassle of flight delays and long lines at the airport. With a few tips and suggestions, you will be …
From lobsteranywhere.com
From lobsteranywhere.com
LOBSTER PAELLA RECIPE - SPANISH FOOD GUIDE
Web Jul 20, 2021 1 grated tomato 1 carrot 1 onion 1 tomato Instructions 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 …
From spanishfoodguide.com
From spanishfoodguide.com
SPANISH SEAFOOD PAELLA RECIPE • CIAO FLORENTINA
Web Jul 13, 2015 Turn off the flame and allow the rice to sit covered for 5 minutes without peaking. In a different skillet heat up a lug of olive oil and sear the andouille sausage …
From ciaoflorentina.com
From ciaoflorentina.com
MAINE LOBSTER PAELLA - MAINE LOBSTER RECIPE
Web Add 3 cups stock to the paella pan. Bring to a boil. Remove the bay leaf. Add the rice, stir to submerge all rice, season with salt. Boil 10 minutes. Arrange the sausage, lobster, peas …
From lobsterfrommaine.com
From lobsterfrommaine.com
EASY PAELLA RECIPE - HOW TO MAKE PAELLA - THE PIONEER WOMAN
Web Jun 20, 2023 Step 1 In a small measuring cup, combine 4 tablespoons of the olive oil, 2 teaspoons of the paprika, 1 teaspoon of the salt, ½ teaspoon of the ground black pepper, …
From thepioneerwoman.com
From thepioneerwoman.com
MAINE LOBSTER PAELLA - MAINE LOBSTER RECIPE
Web Step 4: Build the base: Soften onion, garlic, and celery for about 8 minutes. Add peppers, cook 5 minutes more. Add chorizo, bay leaves, tomatoes, and saffron. Add risotto. …
From lobsterfrommaine.com
From lobsterfrommaine.com
LOBSTER AND CHORIZO PAELLA | WILLIAMS SONOMA
Web Preheat an oven to 375ºF. In a large cast-iron paella pan over medium heat, toast the saffron threads, stirring constantly, until fragrant, about 1 minute. Transfer to a small …
From williams-sonoma.com
From williams-sonoma.com
LOBSTER AND CHORIZO PAELLA RECIPE | BON APPéTIT
Web Jun 6, 2011 recipes Lobster and Chorizo Paella By Melissa Hamilton and Christopher Hirsheimer Photography by Hirsheimer Hamilton June 6, 2011 3.6 ( 5) Read Reviews …
From bonappetit.com
From bonappetit.com
LOBSTER PAELLA - ROYAL GREENLAND A/S
Web In the same paella, add extra virgin olive oil again, and fry all the vegetables, reserving them. On another fire, heat the remaining fish stock (400 ml) in a saucepan. In the …
From royalgreenland.com
From royalgreenland.com
BLOG: LOBSTER PAELLA RECIPE AND DIRECTIONS
Web Kosher salt and freshly ground pepper 2 live lobsters, each about 1 1/4 lb. (625 g) 2 Tbs. olive oil 1 large yellow onion, chopped 2 garlic cloves, minced 2 fennel bulbs, trimmed …
From lobstergram.com
From lobstergram.com
PAELLA WITH LOBSTER AND SEAFOOD | FANCY SPANISH DINNER
Web 1 bay leaf 7 tablespoons oil 1 onion, chopped 2 tomatoes 200 g fresh peeled prawns 200 gr of clams 100 gr of peas salt, to taste 2 strands of saffron For the original Spanish …
From paellarecipes.org
From paellarecipes.org
MAINE LOBSTER PAELLA - MAINE LOBSTER RECIPE
Web Step 2: In a wide, metal pan, place ¼-cup of olive oil, the garlic, onion, and celery. Put it in the oven and let cook, stirring occasionally, until the onion softens, 8 minutes. Add the …
From lobsterfrommaine.com
From lobsterfrommaine.com
EASY LOBSTER PAELLA RECIPE | INA GARTEN | FOOD NETWORK
Web Directions. WATCH. Watch how to make this recipe. Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
BOSTON LOBSTER PAELLA - SIDECHEF
Web On a paella pan over medium high heat, add Olive Oil (3 Tbsp) , diced green peppers, and onions. Season with Salt (to taste) to release the natural juices and cook until …
From sidechef.com
From sidechef.com
LOBSTER PAELLA | WILLIAMS SONOMA
Web Jan 2, 2021 1 large yellow onion, chopped 2 garlic cloves, minced 2 fennel bulbs, trimmed and cut into 1/2-inch (12-mm) dice 2 cups (14 oz./440 g) Bomba, Calasparra or other …
From williams-sonoma.com
From williams-sonoma.com
You'll also love