Grilled Lobster Paella

Name: Grilled Lobster Paella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 2 liters hot seafood or chicken stock; 118 milliliters finely chopped fresh flat-leaf parsley; 6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only; 2 teaspoons kosher salt; 3 halved lemons; 1 kilograms 1–1 1/4-pound lobsters, halved lengthwise, claws cracked; 118 milliliters olive oil; 473 milliliters shelled peas or frozen peas; 0 teaspoons saffron threads; 591 milliliters short-grain rice (such as bomba, Valencia, or calasparra); 1 Tbsp smoked paprika; 340 grams Spanish chorizo, sliced into 1/2-thick rounds

The recipe Grilled Lobster Paella could satisfy your European craving in roughly 45 minutes. Watching your figure? This gluten free and dairy free recipe has 927 calories, 40g of protein, and 45g of fat per serving. For $3.92 per serving, you get a main course that serves 6. The Fourth Of July will be even more special with this recipe. If you have short-grain rice, chorizo, olive oil, and a few other ingredients on hand, you can make it. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert.

Instructions

Prepare a hot fire in a charcoal grill.

Equipment you will use

Grill

Let burn down to red-hot coals; rake to edge of grill. (For backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put a 16"–18" paella pan on grill grate; heat 1/2 cup olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Grill

Frying Pan

Add 3/4 lb. Spanish chorizo, sliced into 1/2"-thick rounds, and 6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only; cook until golden, 3–4 minutes.

Ingredients you will need

Spanish Chorizo

Garlic

Leek

Add 1 tablespoon smoked paprika and 2 1/2 cups short-grain rice (such as bomba, Valencia, or calasparra); cook, stirring often, until rice is coated, 2 minutes.

Ingredients you will need

Smoked Paprika

Grains

Rice

Add 1/4 teaspoon saffron threads to 7 cups hot seafood or chicken stock.

Ingredients you will need

Saffron

Chicken Stock

Seafood

Add stock to pan and season to taste with kosher salt; stir to distribute ingredients.

Ingredients you will need

Kosher Salt

Stock

Equipment you will use

Frying Pan

Let cook, undisturbed, until stock simmers and rice begins to absorb liquid, about 10 minutes. Rotate pan every 2–3 minutes to cook evenly.

Ingredients you will need

Stock

Rice

Equipment you will use

Frying Pan

Arrange 3 1-1 1/4-pound lobsters, halved lengthwise, claws cracked, over the rice. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock.

Ingredients you will need

Lobster

Stock

Rice

Equipment you will use

Frying Pan

Add more coals from charcoal chimney to maintain even heat under the pan. Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes.

Ingredients you will need

Lobster

Rice

Equipment you will use

Frying Pan

Scatter 2 cups shelled peas or frozen peas, thawed, on top. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing rice to absorb all of the liquid, so that a crust (the socarrat) develops on the bottom and the edges begin to dry out and get crusty, 5–10 minutes, for a total cooking time of about 40 minutes.

Ingredients you will need

Crust

Stock

Peas

Rice

Remove pan from grill. Cover with large clean kitchen towels and let rest for 5 minutes.

Equipment you will use

Kitchen Towels

Grill

Frying Pan

Garnish with 1/2 cup finely chopped fresh flat-leaf parsley and serve with 3 halved lemons, making sure to scrape some of the socarrat from the bottom of the pan onto each plate.

Ingredients you will need

Fresh Flat Leaf Parsley

Lemon

Equipment you will use

Frying Pan

Equipment

Grill

Frying Pan

Kitchen Towels

Ingredients

Servings:

2liters

hot seafood or chicken stock 118milliliters

finely chopped fresh flat-leaf parsley 6stalks

green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only 2teaspoons

kosher salt 3

halved lemons 1kilograms

1–1 1/4-pound lobsters, halved lengthwise, claws cracked 118milliliters

olive oil 473milliliters

shelled peas or frozen peas 0teaspoons

saffron threads 591milliliters

short-grain rice (such as bomba, Valencia, or calasparra)1Tbsp

smoked paprika 340grams

Spanish chorizo, sliced into 1/2"-thick rounds

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Domaine Seguinot-Bordet Chablis ( half-bottle). Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 12 dollars per bottle.