Saffron-Scented Lobster Paella

Name: Saffron-Scented Lobster Paella
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 473 milliliters Arborio rice; 1 liters hot fish stock; 2 teaspoons minced garlic; 1 teaspoon lemon or lime zest; 2 lemons, cut into wedges; 283 grams cooked lobster tail, cut into 1/2-inch thick slices; 16 mussels, scrubbed and debearded; 2 Tbsps olive oil; 1 Tbsp chopped fresh oregano; 1 red onion, diced; 454 grams red snapper fillets, cut into 1 inch pieces; 0 teaspoons saffron threads; 8 servings sea salt to taste; 113 grams shrimp, peeled and deveined; 16 mediums 16 head-on medium shrimp; 2 teaspoons smoked paprika; 2 tomatoes, seeded and diced

Saffron-Scented Lobster Paella

Need a gluten free, dairy free, and pescatarian main course? Saffron-Scented Lobster Paella could be an amazing recipe to try. One portion of this dish contains around 28g of protein, 7g of fat, and a total of 364 calories. This recipe serves 8. It is a rather expensive recipe for fans of European food. A mixture of lemons, saffron threads, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Heat olive oil in a very large skillet or paella pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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).

Ingredients you will need

Orange

Shrimp

Remove the shrimp and set aside.

Ingredients you will need

Shrimp

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.

Ingredients you will need

Arborrio Rice

Red Onion

Garlic

Onion

Cooking 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.

Ingredients you will need

Fish Stock

Lemon Zest

Sea Salt

Oregano

Paprika

Saffron

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.

Ingredients you will need

Red Snapper

Tomato

Lobster

Mussels

Shrimp

Rice

Serve in the paella pan garnished with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

473milliliters

Arborio rice 1liters

hot fish stock 2teaspoons

minced garlic 1teaspoon

lemon or lime zest 2

lemons, cut into wedges 283grams

cooked lobster tail, cut into 1/2-inch thick slices 16

mussels, scrubbed and debearded 2Tbsps

olive oil 1Tbsp

chopped fresh oregano 1

red onion, diced 454grams

red snapper fillets, cut into 1 inch pieces 0teaspoons

saffron threads 8servings

sea salt to taste 113grams

shrimp, peeled and deveined 16mediums

16 head-on medium shrimp 2teaspoons

smoked paprika 2

tomatoes, seeded and diced

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Louis Jadot Chablis Les Clos Grand Cru with a 4.9 out of 5 star rating seems like a good match. It costs about 70 dollars per bottle.

Louis Jadot Chablis Les Clos Grand Cru

7 "climats" can be called Grand Cru in Chablis : Preuses, Bougros, Les Clos, Grenouilles, Blanchot, Valmur and Vaudésir. Those vineyards are all situated on the right side of Le Serein river, on the hill. This situation gives a strong and full-bodied character to the wine.Star bright with a silvery rim. This wine is derived from grapes grown in a climat oriented toward the south and south-west located within Chablis's largest Grand Cru, Les Clos. It offers a very ripe nose of yellow-fleshed stone fruits, particularly peaches, with a hint of apricot. This is a complex wine with generosity and plenty of ripe fruit, good mouthfeel and a glorious finish.