Let 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 serving up this classic Spanish dish with confidence.
There are certain dishes that instantly cause people to congregate, and paella is one of them. While there are many versions of paella, lobster paella takes the savory Valencian dish to luxurious levels.
This is a dish that can easily feed a crowd. It also allows you to utilize a luxury item like lobster and stretch it out so everyone can enjoy the sweet, succulent king of the sea. So mix up a batch of sangria, put on some flamenco music, and let’s break down making lobster paella.
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Actually refers to the shallow, wide frying pan that the dish is prepared in. Traditionally prepared over open fire, this rice-based dish is perfect for preparing on the grill while also being easy to prepare on the stove. Some less traditional recipes will actually call for you to finish cooking the rice in the oven.
The heart of paella begins with picking the right rice. Just like risotto uses short-grain arborio rice, paella is traditionally made with short grain bomba rice. You may also find it listed as Valencia rice. The rice gets its distinctive yellow color and slightly floral flavor from saffron. While saffron is the most expensive of spices, it only takes a pinch to transform the rice in both color and flavor and saffron is readily available from spice stores and even places like Trader Joe’s.
Every part of lobster is perfectly suited for being added to lobster paella. If you decide on our live Maine lobster, you are guaranteed to have the essence of lobster infused into every bite of paella. The shells can be used to reinforce the lobster flavor in your chicken or seafood stock. Simply add the shells to your stock and allow it to simmer, infusing it with flavor. You can also do the same with the shells from our Maine Grade A hard shell lobster tails.
Paella With Lobster And Seafood
However, you can always go with our frozen lobster meat. This will make it easy to have tender and succulent chunks of lobster in every bite. Our tail, claw, and knuckle meat is ideal for dishes such as lobster paella.
Maine Lobster meat for sale online. Fresh tail, knuckle and claw lobster meat (TCK) shipped straight from the clean, cold Atlantic waters to your table! NEW. Limited supply of convenient cooked claw and knuckle meat. Also available is our 1 lb. raw (uncooled) claw and knuckle lobster meat. 😋
For this version of paella, we’re going to keep the ingredients simple and make it all about that beautiful sweet, succulent lobster meat. Feel free to add in addition seafood for paella de marisco or additional proteins for paella mixta. Let the paella pan be your canvas to paint with your favorite flavors!
Spanish Paella For A Crowd Recipe
Chorizo – This is optional but brings a back note of savory heat to the paella. You want to use a dry Spanish style chorizo, not the fresh Mexican style. Linguica is a good substitution.
There are endless additional add-ins you can add to your lobster paella. For heartier proteins like chicken thighs or legs, you will want to brown them at the same time your brown your aromatics, and then nestle them into the rice so they can cook through.
For delicate seafood like chunks of cod or mussels, you want to always add them when you add the broth to prevent over cooking, but also allow them to infuse every bite with flavor.
Grilled Lobster Paella Recipe
Arroz Bomba is the traditional rice for paella. You can also find it labeled as Valencia rice, arroz de Valencia, or paella rice.
It depends on the recipe you are using, and also what kind of lobster you are using. Live lobsters will add a little additional time at the beginning for prep. The most labor intensive part of making paella is the chopping and cleaning of the ingredients.
Paella is a traditional Spanish rice dish from Valencia. It gets its name from the wide pan that its cooked it. It combines short grain rice that gets its trademark yellow color from saffron and endless varieties of add-ins. The trademark of paella is the crispy golden bottom that is called socarrat.
Easy Seafood Paella Recipe (full Tutorial)
Whether you’re creating a lobster paella or going all out for the full paella de marisco experience bursting with seafood, it begins with the freshest dock to door seafood. From live lobsters fresh caught that day and delivered to your door within 24 hours to the sweetest succulent, sustainably sourced shrimp, let help you curate a meal that will create a memory and have your friends and family talking for years to come.I have dined at La Ventana before. I was here recently and discovered they had a lobster paella, and I had one to try. They use live Boston Lobster for this Paella dish. The lobster broth is used to cook the rice, which imparts a nice flavour to the dish. The lobster is cooked, de-shelled, lobster tail sliced and nicely plated on ...
A creation of Willy Trullas Moreno, Chef (Spain), el Willy is a contemporary Spanish food restaurant specialized in modern tapas and Barcelona-style rices.
In a pot, add cold Water (3 Tbsp) and Saffron Threads (1 pinch) . Bring it to simmer, then remove from heat. Heat Lobster Stock (3 3/4 cups) and set aside.
Ways To Make The Best Paella Ever
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 translucent.
Add the lobster and cook it until the juices are released. Once the lobster is nicely seared. Remove the pieces from the pan, but keep the head.
Make a small pocket in the middle of the pan. Add Olive Oil (1 Tbsp) and Spanish Smoked Sweet Paprika (1 1/4 tsp) . Cook the smoked paprika for a few seconds.
Paella With Chicken, Lobster And Shrimp
Start adding hot lobster stock until covered. Season with Salt (to taste) and Ground Black Pepper (to taste) . Cook over high heat for the first 5 minutes to seal the grain and prevent the rice from breaking down later on.
Transfer the lobster back in the paella. Once almost dry, add some more lobster stock and place in a 350 degrees F (180 degrees C) oven for 5 minutes. Check the cooking point of the rice, it needs to be al dente.
In order to dry the paella all the way, turn up the oven to the highest temperature and place in the oven for another 2 minutes.
Lobster And Chorizo Paella Recipe
To finish the paella, bring it back to the stove and cook shortly on high heat in order to create the crust on the edges of the paella called ‘socarrat’.
Garnish with a little chopped parsley. Serve it with some wedges of the Lemon (1) Aioli Sauce (to taste) on the side.
*Percent Daily Values are based on a 2, 000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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