Saffron Scented Lobster Paella Recipes

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.

SAFFRON-SCENTED LOBSTER PAELLA

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.

SAFFRON-SCENTED LOBSTER PAELLA

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.

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).

SAFFRON-SCENTED LOBSTER PAELLA

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.

SAFFRON-SCENTED LOBSTER PAELLA

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.

LOBSTER PAELLA

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.

LOBSTER PAELLA

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.