Recipe 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!"
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head-on medium shrimp
red onion, diced
5 1/2 cups
hot fish stock
1 1/2 teaspoons
lemon or lime zest
chopped fresh oregano
sea salt to taste
mussels, scrubbed and debearded
red snapper fillets, cut into 1 inch pieces
medium shrimp, peeled and deveined
1 (10 ounce)
cooked lobster tail, cut into 1/2-inch thick slices
tomatoes, seeded and diced
lemons, cut into wedges
My family loved this recipe! We are big seafood fans.
I'm from Alicante (Spain). Nice recipe, but more like a risotto.
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!
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'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.
Great and very versatile!
Awesome dish. I made it for Valentine's Day, and it was a huge hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Saffron-Scented Lobster Paella
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 61
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See how to make a traditional Spanish seafood stew.
See how to make a quick version of classic Spanish paella with shrimp & sausage.
See the simple, less messy way to cook lobster.