Lobster Paella
Main Dishes • Spanish
Description
Lobster Paella
Ingredients
- Bomb rice 5 oz
- Lobster tails 1 piece
- Shrimp 5 oz
- Cuttlefish Eggs 5 oz
- Garlic 1 clove
- Olive Oil 0 fl oz
- Fish Oil 25 fl oz
- Parsley 0 oz
- Paprika 1½ spoons
- Salt to taste
- Saffron a pinch
Step-by-Step Guide
Step 1
A good broth is very important for paella, as it is responsible for the richness of flavor. For seafood paella, Jorge makes a fish broth like this: sauté 15 grams of chopped garlic and the same amount of parsley in olive oil, then add 30 grams of nuts—hazelnuts or almonds—to the pot. Next, add 400 grams of shrimp heads and half a kilogram of fish bones and heads. Sauté everything together, pour in about 3 liters of water, and cook for thirty minutes over medium heat. Then blend the contents of the pot and strain.
Step 2
To prepare the paella, you need to prepare the lobster: insert a knife at a right angle into its head and cut it in half lengthwise. For four servings of paella, only half of the lobster is needed, but if there is enough space in the pan, you can use the whole lobster.
Step 3
Prepare saffron water: for half a liter of hot water, use three to four strands of saffron to achieve a vibrant color.
Step 4
Pour olive oil into the skillet, add a crushed garlic clove, and sauté the seafood in order over high heat (first the lobster, then the squid, and finally the shrimp) for thirty seconds.
Step 5
Remove the seafood from the skillet, then pour in the saffron water and fish stock (vegetable stock can be used if fish stock is unavailable). Bring it to a boil, then reduce the heat and add the rice. Cook over medium heat, stirring occasionally, add paprika, mix well, and when the rice is evenly spread across the bottom of the skillet, return the seafood to it.
Step 6
Reduce the heat slightly and cook the paella until the rice absorbs all the water, stirring it minimally. If the seafood isn't salty enough, add salt to taste, sprinkle with chopped parsley, and serve — you can serve it directly in the pan.
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