Paella with Lobster and Scallops
Main Dishes • Spanish
Description
Paella with lobster and scallops
Ingredients
- Bomb rice 5 oz
- Langoustines 1 piece
- Scallops 5 oz
- Cuttlefish Eggs 5 oz
- Shrimp 5 oz
- Garlic 1 clove
- Olive Oil 0 fl oz
- Fish Oil 25 fl oz
- Salt to taste
- Saffron a pinch
Step-by-Step Guide
Step 1
Steep the saffron in 500 ml of water. Cut the langoustine in half and peel the shrimp.
Step 2
Pour olive oil into a shallow frying pan, add a crushed garlic clove, sauté the seafood for fifteen to twenty seconds, and then pour in 100 ml of saffron water.
Step 3
When the seafood is colored with saffron, pour the broth into the pan, bring it to a boil, and gradually add the rice.
Step 4
Reduce the heat and cook the paella for about fifteen minutes, allowing the rice to fully absorb the broth. Season with salt if necessary, and serve.
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