Saffron-Scented Lobster Paella Recipe - Allrecipes.com
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Saffron-Scented Lobster Paella

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"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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. 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. 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. Serve in the paella pan garnished with lemon wedges.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 50 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2007

My family loved this recipe! We are big seafood fans.

 
Most Helpful Critical Review
Oct 26, 2009

I'm from Alicante (Spain). Nice recipe, but more like a risotto.

 
Jul 06, 2009

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 of seafood with not a grain leftover! Thanks again!

 
Jan 03, 2008

This was superb! It was also fun to cook with someone else, but it is easy to do alone. The flavors are incredible.

 
Feb 10, 2009

I thought this was very tasty. The only thing I did different was use clams instead of mussels.

 
Feb 02, 2008

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.

 
Mar 05, 2009

Great and very versatile!

 
Feb 20, 2009

Awesome dish. I made it for Valentine's Day, and it was a huge hit.

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 52.9 g
  • 17%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 33.4 g
  • 67%
  • Sodium
  • 803 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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