Paella is a universally loved dish, traditionally cooked in Spain over a wood fire. Today, we’re using wood charcoal and In this version, I’ve paired sweet Maine lobster with chorizo, saffron, garlic and paprika to create a spectacular Lobster Paella.
Recipe provided by
- 2 (1¼-pound) Maine lobsters Shop
- 10 saffron threads
- 7 cups shellfish or chicken stock, divided
- 1 bay leaf
- ½ pound chorizo sausage, raw, sliced
- ⅓ cup extra-virgin olive oil
- ¼ cup slivered almonds
- 3 garlic cloves, sliced
- 2 tablespoons smoked sweet paprika
- 2 tablespoons tomato paste
- 1½ cups Arborio rice
- ½ cup peas
- 1 beefsteak tomato, cut into wedges
- 1 cup aioli, or mayonnaise mixed with 1 clove grated garlic
- Serves: 4-6
Toast the saffron in a dry stock pot for 30 seconds until aromatic. Add 4 cups of the stock and the bay leaf and bring to a simmer. Poach the chorizo in the stock for 5 minutes; remove and reserve. Bring the stock to a boil over high heat and lower the lobsters headfirst into the pot and tightly cover. Cook for 5–7 minutes. Remove the lobsters and let them cool. Reserve the liquid.
Working over a bowl in order to catch all juices, remove the meat from the lobsters. Reserve the meat and strain the collected juices back into the pot. In a paella pan over medium heat, warm the olive oil. Add the almonds, garlic, and paprika, and cook until the garlic is aromatic, about 1 minute. Reduce the heat to low, add the tomato paste, and cook for 5 minutes. Add the lobster cooking stock to the paella pan. Bring to a boil. Add the rice, stir to submerge, and season with salt. Simmer the rice for 10 minutes or until it has
absorbed most of the stock. Add the remaining stock and arrange the sausage, lobster, peas, and tomatoes around the paella pan.
Cook over medium heat for another 7–10 minutes until the rice is al dente. Remove from the heat, cover, and let it rest for 5 minutes. Serve with generous spoonfuls of aioli.