SAFFRON-SCENTED LOBSTER PAELLA

Saffron-Scented Lobster Paella image

This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Serve this to a group of friends, and they'll come back every time!

Provided by luckyjen7

Categories World Cuisine Recipes European Spanish

Time 1h35m

Yield 8

Number Of Ingredients 17

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Ingredients

2 tablespoons olive oil
16 head-on medium shrimp
1 red onion, diced
2 teaspoons minced garlic
2 cups Arborio rice
5 ½ cups hot fish stock
¼ teaspoon saffron threads
1 ½ teaspoons smoked paprika
1 teaspoon lemon or lime zest
1 tablespoon chopped fresh oregano
sea salt to taste
16 mussels, scrubbed and debearded
1 pound red snapper fillets, cut into 1 inch pieces
¼ pound medium shrimp, peeled and deveined
1 (10 ounce) cooked lobster tail, cut into 1/2-inch thick slices
2 tomatoes, seeded and diced
2 lemons, cut into wedges

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.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 52.9 g, Cholesterol 103.1 mg, Fat 6.8 g, Fiber 2.6 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 803.2 mg, Sugar 1.7 g

*** Explore more Saffron-Scented Lobster Paella Recipes »

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Corey Whitlock

whitlock.c84@yahoo.com

I'm not a huge fan of paella, but this recipe changed my mind. It's the best paella I've ever had.

ahsan raaj

raaj81@hotmail.com

This paella is a bit pricey to make, but it's worth it for a special occasion. It's sure to impress your guests.

michael goldberg

michael@yahoo.com

5 stars! This paella is amazing. The flavors are incredible and the presentation is beautiful.

Rachel Gullion

g.r74@hotmail.fr

This paella is a feast for the eyes and the taste buds! The lobster and saffron are luxurious and the rice is cooked to perfection.

jaya laal

laal-j@gmail.com

I've never made paella before, but this recipe made it easy. It turned out great and I'll definitely be making it again.

Nipu Chy

c.nipu@yahoo.com

This paella is absolutely delicious! The saffron gives it a beautiful color and the seafood is cooked perfectly.

MR Black 999

m999@hotmail.fr

I love the combination of seafood and chorizo in this paella. It's a great dish for a special occasion.

Craft Okoye

o_c52@aol.com

This paella is a bit time-consuming to make, but it's worth it. The results are stunning and the flavor is incredible.

Jason Slocum

jasonslocum@hotmail.com

I've made this paella a few times now and it's always a crowd-pleaser. The saffron really makes it special.

Dhaka game a boy

d-boy@hotmail.co.uk

This recipe was easy to follow and the paella was delicious! I added some extra vegetables and it was a great way to get my kids to eat their veggies.