Let LobsterAnywhere transport you to sunny Spain with lobster paella recipe. Skip the hassle of flight delays and long lines at the airport. With a few tips and suggestions, you will be serving up this classic Spanish dish with confidence.
There are certain dishes that instantly cause people to congregate, and paella is one of them. While there are many versions of paella, lobster paella takes the savory Valencian dish to luxurious levels.
This is a dish that can easily feed a crowd. It also allows you to utilize a luxury item like lobster and stretch it out so everyone can enjoy the sweet, succulent king of the sea. So mix up a batch of sangria, put on some flamenco music, and let’s break down making lobster paella.
Paella is an iconic and classic Spanish dish native to the fourth most populous community of Spain, Valencia. The name paella actually refers to the shallow, wide frying pan that the dish is prepared in. Traditionally prepared over open fire, this rice-based dish is perfect for preparing on the grill while also being easy to prepare on the stove. Some less traditional recipes will actually call for you to finish cooking the rice in the oven.
The heart of paella begins with picking the right rice. Just like risotto uses short-grain arborio rice, paella is traditionally made with short grain bomba rice. You may also find it listed as Valencia rice. The rice gets its distinctive yellow color and slightly floral flavor from saffron. While saffron is the most expensive of spices, it only takes a pinch to transform the rice in both color and flavor and saffron is readily available from spice stores and even places like Trader Joe’s. Seafood paella staring
Paella can be made with all sorts of meat, seafood and vegetables. This version takes a luxurious twist with the addition of fresh lobster. The recipe also calls for piquillo peppers, a sweet, intensely flavored Spanish pepper that is fire-roasted after harvesting and packed in jars.
Variations on Lobster Paella
There are endless additional add-ins you can add to your lobster paella. For heartier proteins like chicken thighs or legs, you will want to brown them at the same time your brown your aromatics, and then nestle them into the rice so they can cook through.
For delicate seafood like chunks of cod or mussels, you want to always add them when you add the broth to prevent over cooking, but also allow them to infuse every bite with flavor.
What are the Common Types of Paella
While the ingredients and combinations of both proteins and vegetables are endless for paella, there are three distinct varieties of paella.
- Paella Valenciana – This is the most basic of paella. It begins by browning your meat, often chicken and chorizo, building that first layer of flavor. Next comes the vegetables and aromatics, such as onions and garlic. Water and saffron are added next and brought to a boil before the rice goes in. Unlike rice dishes such as pilaf, the rice for this preparation is not toasted or braised in oil.
- Paella de Marisco – Lobster paella would fall under this category. Paella de marisco is a celebration of the gifts of the sea. Whether you’re adding clams, mussels, and shrimp, or going all out with calamari and cuttlefish, this paella is filled with seafood. It also uses seafood stock in place of the water. This is the perfect dish for all of your pescatarian family and friends.
- Paella Mixta – This version of paella is like the surf and turf of paella. It combines both proteins such as chicken and sausage with seafood. Our sustainably sourced shrimp and our U-10/20 dayboat scallops are both great additions to this type of paella.
How to Make Lobster Paella from Scratch
FAQ
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