Easy Lobster Paella

Name: Easy Lobster Paella
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Spanish, European
Ingredients: 473 milliliters white basmati rice; 1 teaspoon freshly ground black pepper; 1 liters good chicken stock, preferably homemade; 79 milliliters licorice-flavored liqueur (recommended: Pernod); 1 Tbsp minced fresh flat-leaf parsley leaves; 4 cloves tablespoons minced garlic; 454 grams kielbasa, sliced 1/4 to 1/2-inch thick; 1 Tbsp kosher salt; 2 lemons, cut into wedges; 680 grams cooked lobster meat; 59 milliliters good olive oil; 283 grams package frozen peas; 2 red bell peppers, cored and sliced into 1/2-inch strips; 0 teaspoons crushed red pepper flakes; 1 teaspoons saffron threads, crushed; 355 milliliters chopped yellow onion (2 onions)

You can never have too many European recipes, so give Easy Lobster Paellan a try. Watching your figure? This gluten free and dairy free recipe has 837 calories, 43g of protein, and 35g of fat per serving. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a main course. Head to the store and pick up lobster meat, pepper, bell peppers, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Heat the oil in a large ovenproof Dutch oven.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally.

Ingredients you will need

Onion

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.

Ingredients you will need

Red Pepper Flakes

Chicken Stock

Bell Pepper

Saffron

Garlic

Pepper

Rice

Salt

Equipment you will use

Wooden Spoon

Oven

Pot

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.

Ingredients you will need

Kielbasa

Licorice

Liqueur

Lobster

Peas

Rice

Equipment you will use

Stove

Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

Ingredients you will need

Lemon Wedge

Parsley

Equipment

Ingredients

Servings:

473milliliters

white basmati rice 1teaspoon

freshly ground black pepper 1liters

good chicken stock, preferably homemade 79milliliters

licorice-flavored liqueur (recommended: Pernod)1Tbsp

minced fresh flat-leaf parsley leaves 4cloves

tablespoons minced garlic 454grams

kielbasa, sliced 1/4 to 1/2-inch thick 1Tbsp

kosher salt 2

lemons, cut into wedges 680grams

cooked lobster meat 59milliliters

good olive oil 283grams

package frozen peas 2

red bell peppers, cored and sliced into 1/2-inch strips 0teaspoons

crushed red pepper flakes 1teaspoons

saffron threads, crushed 355milliliters

chopped yellow onion (2 onions)

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Domaine Louis Michel et Fils Chablis ( half-bottle). Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 19 dollars per bottle.