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Saffron-Scented Lobster Paella

By: luckyjen7  
"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!"

Rating: This weblink has been rated 10 times with an average star rating of 4.5 Read Reviews (8)

Rate/Review | 553 people have saved this

Prep Time:
45 Min
Cook Time:
50 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 16 head-on medium shrimp
  • 1 red onion, diced
  • 2 teaspoons minced garlic
  • 2 cups Arborio rice
  • 5 1/2 cups hot fish stock
  • 1/4 teaspoon saffron threads
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon lemon or lime zest
  • 1 tablespoon chopped fresh oregano
  • sea salt to taste
  • 16 mussels, scrubbed and debearded
  • 1 pound red snapper fillets, cut into 1 inch pieces
  • 1/4 pound medium shrimp, peeled and deveined
  • 1 (10 ounce) cooked lobster tail, cut into 1/2-inch thick slices
  • 2 tomatoes, seeded and diced
  • 2 lemons, cut into wedges

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 409 | Total Fat: 6.8g | Cholesterol: 103mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2008 by Acuwriter 
This was superb! It was also fun to cook with someone else, but it is easy to do alone. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by Starlamotivates 
My family loved this recipe! We are big seafood fans. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by dcsoxgirl 
I've made this twice now. My boyfriend goes crazy over it. No chanegs to the recipe with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2009 by Meli Supporting Member (Click to learn more about Supporting Membership)
TY Jen! for such a lovely recipe! It was absolutely the best paella I have ever eaten, simply... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by HLMORAN41757 
I thought this was very tasty. The only thing I did different was use clams instead of mussels. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Pablo 
I'm from Alicante (Spain). Nice recipe, but more like a risotto. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2009 by Autumn 
Great and very versatile! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2009 by Mark Logan 
Awesome dish. I made it for Valentine's Day, and it was a huge hit. MORE

 
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