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.
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Mr Oranje
[email protected]I can't wait to try this recipe!
R H
[email protected]This paella is perfect for a summer party.
Tabbsum Wardag
[email protected]I'll be making this paella again soon.
Caroline Rakwena
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
Lois Isimhanze
[email protected]This is the best paella I've ever had!
Janice Frick
[email protected]I'm not a big fan of seafood, but I loved this paella. The lobster was cooked perfectly and the rice was flavorful.
Hridoy Bangla All Tips
[email protected]The flavors in this paella are out of this world!
Biny Belete
[email protected]This paella is a bit time-consuming to make, but it's worth it for a special occasion.
Marie Kebe
[email protected]I used shrimp instead of lobster and it was still really good.
Nahid Siddik
[email protected]The lobster was a bit overcooked, but the rest of the paella was delicious.
Tootowaloodi Derrick
[email protected]This was my first time making paella and it was easier than I thought! The instructions were clear and easy to follow.
Cynthia marler
[email protected]I've made this paella several times now and it always turns out amazing. The saffron adds such a beautiful color and flavor to the dish.
Diamond Mays
[email protected]This lobster paella was a hit at our dinner party! The flavors were incredible and the lobster was cooked perfectly. I will definitely be making this again.