Saffron-Scented Lobster Paella

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luckyjen7 21

"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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1 h 35 m servings 409 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 803 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 12 Ratings

Most helpful positive review

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

Most helpful critical review

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

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

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 o...

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

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

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

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 su...

Great and very versatile!

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

I just used shrimp - very yummy

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