Recipe By luckyjen7
Rating
Published Mar 21st
Saffron-Scented Lobster Paella
Prep 45m Cook 50m Additional - Ready In 1h 35m
Servings 8 servings Calories 409.3

This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Serve this to a group of friends, and they’ll come back every time!

Recipe Ingredients

  • 2 tablespoons olive oil
  • 16 head-on medium shrimp
  • 1 red onion, diced
  • 2 teaspoons minced garlic
  • 2 cups Arborio rice
  • 5 ½ cups hot fish stock
  • ¼ teaspoon saffron threads
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon lemon or lime zest
  • 1 tablespoon chopped fresh oregano
  • sea salt to taste
  • 16 mussels, scrubbed and debearded
  • 1 pound red snapper fillets, cut into 1 inch pieces
  • ¼ pound medium shrimp, peeled and deveined
  • 1 (10 ounce) cooked lobster tail, cut into 1/2-inch thick slices
  • 2 tomatoes, seeded and diced
  • 2 lemons, cut into wedges

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Serve in the paella pan garnished with lemon wedges.

Nutrition Facts

  • Calories 409.3
  • Carbohydrate 52.9 g
  • Cholesterol 103.1 mg
  • Fat 6.8 g
  • Fiber 2.6 g
  • Protein 33.4 g
  • Saturated Fat 1.6 g
  • Sodium 803.2 mg
  • Sugar 1.7 g

Reviews

  1. First time ever making paella and it was terrific. Personally, I don't think you need to add all the seafood unless you have a ton of people over. We just used the shrimp and snapper and it was plenty for two.
  2. I'm from Alicante (Spain). Nice recipe but more like a risotto.
  3. TY Jen! for such a lovely recipe! It was absolutely the best paella I have ever eaten, simply delicious! The only changes I made were what proteins I used. Added small scallops, clams, instead of snapper and there were lobster claws at my grocer, so used them instead of the tail. The dish was full - Read more ...
  4. Great and very versatile!
  5. Awesome dish. I made it for Valentine's Day and it was a huge hit.
  6. I thought this was very tasty. The only thing I did different was use clams instead of mussels.
  7. I've made this twice now. My boyfriend goes crazy over it. No chanegs to the recipe with the exception of the seafood - due to availability and price (we live in Munich) we have to make some substitutions. Excellent and will make again.
  8. This was superb! It was also fun to cook with someone else but it is easy to do alone. The flavors are incredible.
  9. My family loved this recipe! We are big seafood fans.