This is an authentic dish from Spain, the exotic flavours will burst in your mouth. Serve this to a group of friends, and they'll come back every time!
21 people made this
- 2 tablespoons olive oil
- 16 head-on medium prawns
- 1 red onion, diced
- 2 teaspoons minced garlic
- 450g Arborio rice
- 1.3L 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
- 450g red snapper fillets, cut into 2.5cm pieces
- 110g medium prawns, peeled and deveined
- 1 (300g) cooked lobster tail, cut into 1cm thick slices
- 2 tomatoes, seeded and diced
- 2 lemons, cut into wedges
MethodPrep:45min ›Cook:50min ›Ready in:1hr35min
- Heat olive oil in a very large frying pan or paella pan over medium-high heat. Add the head-on prawns and sear on each side until they turn orange and have lightly browned (they should still be raw on the inside). Remove the prawns and set aside.
- 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.
- Decoratively nestle the mussels and head-on prawns into the rice, cover, and simmer for 5 minutes. Next, push the red snapper and peeled prawns 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.
- Serve in the paella pan garnished with lemon wedges.
Reviews & ratingsAverage global rating:(16)
Reviews in English (14)
Used different ingredients.It's a great recipe and so easy to do - in lieu of being able to get the red snapper and mussels, I used monkfish tails and scallops. It turned out very well, a quick and easy lobster dish (if a little pricey). Presented in a ring with crusty bread, asparagus (done in a thermos flask ;0), excellent white wine and good company. What more can one ask for...?-27 Sep 2009
An excellent Sunday afternoon dish with good wine and good company. The method of preparation is more in the shopping than in the kitchen time. One pot cooking at it's most luxurious with lobster and saffron bringing a touch of depth to a peasant dish.-27 Sep 2009
Maine Lobster Paella Recipe
Kerry Altiero, chef and owner of Cafe Miranda in Rockland, Maine, won Maine’s Lobster Chef of the Year title in 2012.
Garlic cloves, coarsely chopped, 3 ea.
Sweet onion, cut into large dice, 1 ea.
Celery rib, including leaves, chopped, 1 ea.
Poblano pepper, large, split, seeded and ripped coarsely, 1 ea.
Chouriço, 4 oz.
Bay leaves, 2 ea.
Tomatoes, ripe, diced, or 2 cups/473 ml diced canned tomatoes, 3 ea.
Saffron threads, ½ tsp.
Risotto, parcooked or other short-grain rice, 2/3 cup
Maine lobsters (1 ½ lb.), still squirming, 2 ea.
Oranges, juice of, 2 ea.
Fish or lobster stock or low-sodium natural clam juice, ½ cup
Mussels, rinsed and debearded, ½ lb.
Ground black pepper
Olive oil, as needed
Preheat your oven (or smoker) to 500°F/260°C, or its highest level.
In a wide, metal pan, place ¼-cup of olive oil, the garlic, onion, and celery. Put it in the oven and let cook, stirring occasionally, until the onion softens, 8 minutes. Add the green pepper. Cook for about 5 minutes, until the color brightens and they turn a bit brown.
Add chouriço, bay leaves, tomatoes, and saffron. Cook for 20 to 30 minutes, simmering the “sauce” in the oven. Add the risotto and stir.
Split the lobster from head to tail. Scrape the entrails out of the body and head cavities. Clean the vein in the tail. Crack the claws with the back of a French knife or whack with a meat mallet. (This permits the claw meat to cook in approximately the same time as the tail.) Add the orange juice and stock to the sauce. Place the lobster halves on the sauce, spooning some onto all parts of the lobster.
Back to the forno. Cook for 10 to 20 minutes, then add the mussels. Cook for about as long again. When it is done, the lobster tail meat will be firm (not dry—that’s why you spooned the sauce over it). The mussels will be open and the rice cooked through. Add salt and pepper to finish. The chouriço and the natural brininess of the mussel and lobster juice add salt do taste before you salt.
- 2 lobsters (1 1/2 pounds each)
- 4 1/2 teaspoons extra-virgin olive oil
- 1 small yellow onion, peeled and chopped
- 1 red bell pepper, cored, seeded, and diced
- 2 links linguica (about 1/2 pound), skinned and chopped or chopped cured Spanish-style chorizo or other cured sausage
- 2 cups white rice
- 3 cups fish or chicken broth, heated
- 1 pinch of crushed saffron
- Kosher salt (depends on saltiness of linguica and clams)
- 1 dozen littleneck clams, well cleaned
- 1 1/2 pounds codfish or any firm-fleshed white fish, cut into 2-inch pieces
- Parsley sprigs, coarsely chopped, for garnish
Bring 1 1/2 inches of water to a boil in a large stockpot. Add lobsters, cover, and cook 13 minutes. Remove lobsters and cool just enough to handle. Crack shells and remove meat. Keep claws whole and chop remainder of meat into large pieces reserve.
Preheat oven to 450 degrees. Heat a 12-inch ovenproof skillet or paella pan over medium-high. Add oil and saute onion and bell pepper until onion is translucent, about 5 minutes. Add linguica and cook 3 minutes. Gently stir in rice and cook a few minutes to lightly toast.
Add broth, saffron, and salt bring to boil over high heat. Remove from heat, cover with a lid or sheet of foil, and place paella in oven for 10 minutes. Uncover scatter clams on top of rice. Cover cook until clams are open and liquid is absorbed, 15 minutes more, adding codfish and lobster in the last 3 minutes. Discard any clams that do not open. Garnish with parsley serve.
Cut chicken thighs into cubes. Set aside.
Bring 12 cups of water to a boil and add the lobsters. Allow the water to return to a boil and cook for 12 minutes, then drain. (Save the water if you are making lobster stock otherwise discard the water). Cool the lobster slightly under cold running water. Remove the meat from the lobster tails and claws, picking out the cartilage and bones. Set the meat aside.
In a large saucepan, saute the chicken in butter over medium heat. Cook 7 to 10 minutes. With a slotted spoon, remove the chicken and keep warm.
To the juices in the pan, add the chorizo and cook for about 5 minutes. Add the onion, bell pepper, tomato, jalapeno pepper and garlic to the pan and saute for 7 to 10 minutes, or until the vegetables are soft. Add the lobster stock, rice, wine, saffron threads, paprika, salt and pepper cover the saucepan. Simmer 15 minutes, stirring occasionally.
Add the lobster meat, chicken and peas and continue cooking until all the liquid is absorbed.
Paella with chicken, lobster and shrimp
Confession: I don’t really love Paella. Rather, I’m completely head over heels for Socarrat, the crispy, toasted, heavenly bits of rice that form at the bottom of the Paella pan when it’s cooked just right. Getting the Socarrat perfect is my primary goal when making this dish—though the accompanying spicy Chorizo, sweet lobster and juicy shrimp are nothing to complain about!
To begin, you’ll need a Paella pan. I use a heavy, cast iron version made by Le Crueset that I really enjoy, it’s quite versatile and find I use it for many other dishes beyond Paella. You can also buy a less expensive stainless steel or non-stick version, but it is important to use a wide, shallow Paella pan in order to achieve maximum rice to pan surface contact.
A few additional notes: it’s important to choose a good quality dry-cured Chorizo as it adds so much of the flavour. And when selecting Paprika, you must use a Spanish rather than Hungarian style Paprika for this dish to ensure the right flavours.
First, heat some olive oil and cook the chicken (I prefer chicken thighs for the most tender result) until just lightly browned on all sides.
Remove the chicken and set aside. It’s time to build the Sofrito—a common flavour base in this case made of onion, tomato and garlic. Add chopped onion to the pan and cook 2–3 minutes until translucent. Then add grated tomato and garlic, together with salt and pepper to taste. Cook this for approximately 45 minutes, scraping brown bits from the bottom of the pan every 5–10 minutes. Add a tiny bit of water to loosen the bits as you go if the pan is getting dry and the ingredients are sticking. Below shows the “before” starting point of the Sofrito, followed by the “after” end state where it is reduced to about 1/3 of the original volume and deep golden caramel in colour.
Add Spanish Paprika and rice to the pan, stir to combine and lightly toast the rice.
Add reserved chicken, chorizo and chicken stock to the pan, stirring to combine well. Aim to spread the rice evenly over the bottom of the pan. Bring to a boil, then reduce heat to maintain a steady simmer. Cook approximately 15 minutes (do not stir) until the rice is starting to surface as it absorbs the liquid. Rotate the pan occasionally as it cooks to ensure even heat on the rice. Below the images show the initial liquid state and the transformation to the after state where the liquid has been absorbed.
Now add red pepper strips in a fanning circular pattern around the dish. Place lobster tails into the pan, pressing down into the rice. Cover with foil and cook for 3 minutes. Then quickly add the shrimp, recover with foil and cook an additional 5–6 minutes until the lobster is cooked and the shrimp are white/pink all the way through.
Now check the rice by tasting some from the top to see if it’s cooked through. It should be slightly al dente with a slight bite in the centre. If the rice needs more time, remove the lobster and shrimp and reserve on a plate then add 1/4 cup – 1/2 cup water and recover to complete the cook. Also check the Socarrat crust, by digging your fork to the bottom of the dish and inspecting the bottom layer. Remove a small bit from the bottom to taste for the toasted character and firmness. If the bottom hasn’t developed a crust, turn the heat up for the final 3–4 minutes of cooking.
Once cooked through with the perfect Socarrat, remove from heat and allow to rest covered with foil for 5 minutes. Add shrimp back just before covering to gently warm it back up before covering with foil if needed.
While resting, crack the lobster tail shells and remove the meat, and remove the tail vein if present. Add the lobster meat back in just prior to serving, along with lots of fresh lemon wedges and some fresh parsley. Be sure to scrape up the delicious Socarrat while serving—my favourite part!
*Recipe* Seafood Paella with Lobster
This seafood Paella is a cool dish to make for a summer dinner party. It’ll make you look like a pro in the kitchen and impress any who watch you make it, especially since it’s not a common dish that can be found in every restaurant in town.
The good news is that the entire process seems a lot more daunting than it actually is. Most importantly, you’ll need a Paella pan. They are relatively inexpensive, around $20 here. You’ll also need a reasonably good high heat burner. I made this seafood paella on my gas stovetop, but many people use an outside grill to get the heat they need.
The recipe here is close to traditional, but it really depends on who you talk to. Some people consider only a Valencia Paella with chicken and rabbit a true Paella. If you take the time to browse the internet, you’ll find every video, recipe, blog and book gives different ways to make a Paella.
Bottom line, this one is good…really dang good. But, don’t be afraid to experiment. The hardest part is getting the rice cooked properly and that’s not really that hard. Control your heat and keep an eye on the pan. Also, use your nose – it’s the best way to tell if your rice is burning on the bottom. Worst case scenario, if the rice isn’t great, you still have a great pan of seafood to eat. Enjoy and Cheers, my friends!
What do you serve with paella?
Paella can be served as the stand-alone dish on the table, and there will be plenty to go around. Because it&rsquos a soul comforting dish, my favorite pairings are buttery garlic bread with a soft inside and crunchy outside, as well as a simple crisp salad. This broccoli kale caesar fits the bill for me.
If hosting a gathering, ask friends to bring tapas inspired appetizers to kick things off. Something that&rsquos a one toothpick grab and snack item. A cheese board with thinly sliced serrano or prosciutto is a compliment to the meal to come as well!
Whether you want tapas to start or you&rsquore just planning on digging into gloriously lobster and seafood filled paella, you are coming out on the winning side!
Did you make this recipe? Leave us a rating and a comment below! Don&rsquot forget to share your photo of your eats alongside the pin on Pinterest so others can see your beautiful eats too!
Ingredients for this Seafood Paella with lobster (Feeds 4 people)
- 400 gr of paella rice
- 1.2 liters of fish stock
- 1 large lobster
- 1 bay leaf
- 7 tablespoons oil
- 1 onion, chopped
- 2 tomatoes
- 200 g fresh peeled prawns
- 200 gr of clams
- 100 gr of peas
- salt, to taste
- 2 strands of saffron
For the original Spanish seafood paella recipe and other recipes go our home page!
Hogao, a traditional Colombian condiment made with fresh tomatoes and onions, adds a South American lilt to the iconic Spanish dish.
- 2 plum tomatoes, diced
- 1/2 medium-size red onion, diced
- 1 small garlic clove, minced
- 1/2 tablespoon olive oil
- 1 teaspoon chopped parsley
- 1 tablespoon olive oil
- 2 teaspoons finely minced garlic
- 2 cups long-grain rice
- 2 pinches saffron threads
- 2 pinches Sazón Goya with achiote
- 5 cups fish stock or water salted to taste
- 2 tablespoons kosher salt
- 2 tablespoons diced plum tomato
- 6 large littleneck clams
- 12 mussels
- 2 small fresh lobsters, quartered
- 6 large shrimp, peeled, and deveined
- 2 medium-size dry chorizo, diced
- 1/2 cup canned black beans
- 2 tablespoons diced scallions
- 1/4 cup hogo
Before cooking the paella, prepare the hogao. Combine all the ingredients and set aside so that flavors may mellow and marry.
To begin the paella, select a large skillet. Traditionally, a medium-size paella pan should be used for this recipe. If one is not available, use a large skillet with curved sides. Heat the oil in the skillet over medium heat. Add the garlic and cook until softened but not browned, about 1 minute. Add the rice and stir until all the grains are completely coated with the oil. Crush the saffron threads between your hands over the pan and sprinkle over the rice. Add the Sazón and stir.
Add 3 cups of the stock and salt (or the seasoned water) to the skillet. Bring to a boil, immediately reduce to a simmer, and cover, stirring occasionally. After 5 minutes, add the tomatoes and stir. Simmer 3 minutes more. The mixture should still be quite soupy. As the liquid is absorbed, add more stock, 1/2 cup at a time, until there is no more stock, and there is still liquid on the bottom of the pan.
Place the clams in the skillet, gently push them down into the rice, and cover. After the clams have cooked for 3 minutes, place the mussels in the skillet, gently pushing them down into the rice. After this point, do not stir the mixture, but move it gently with a wooden spoon every so often to make sure it is not sticking to the pan. After the mussels have cooked 1 minute, add the chorizo, lobster, and shrimp. Cook the paella for about 5 more minutes, until lobster pieces are cooked through and shrimp are opaque. Sprinkle the mixture with black beans, scallions, and reserved hogao, and serve.
Seafood Ingredient: Alaska King Crab, Scallops, Shrimp, Lobster Claws, Clams, Mussels
- 8 cups 8 cups fish stock or chicken stock
- 1/4 cup extra-virgin olive oil
- 4 lbs Lobster claws
- 4 lbs Alaska King Crab
- 2 lbs Large Shrimp , shelled and deveined (You can substitute Scampi or Prawns)
- 2 lbs Scallops
- 1 lb Littleneck Clams
- 1 lb Mussels
- 8 Chicken Thighs, , skinless, boneless
- 3 Chorizo Sausages , cut into 1-inch chunks (about 1/2 pound)
- 2 medium onions , coarsely chopped
- 3 Bell Peppers , preferably 1 red, 1 yellow and 1 orange, cut lengthwise into 1-inch strips
- 6 Garlic Cloves , thinly sliced
- 1/2 Teaspoon Saffron Threads
- 4 cups Medium-grain Spanish rice, such as Valencia, or arborio rice (18 ounces)
- Salt and Pepper , to taste
- Light a grill. In a medium saucepan, cover the stock and bring to a simmer on the grill. Set aside, covered.
- Set a paella pan or a very large skillet over the hot fire and add the olive oil. Add the chicken thighs and season with salt and pepper. Add the chorizo and cook until the chicken and sausage are lightly browned on both sides, about 6 minutes transfer to a plate. Add the onions, peppers and garlic to the pan and cook, stirring occasionally, until all the vegetables are softened, about 6 minutes.
- Add the rice to the pan and cook, stirring, until golden, about 3 minutes. Stir in the warm stock, crumble in the saffron and add a large pinch of salt. Add the chicken thighs and chorizo. Cover the grill and cook until the stock has reduced to 2 cups, about 12 minutes.
- Arrange the lobster claws, king crab, shrimp, clams and mussels in the rice, cover the grill and simmer until the chicken, shrimp and lobster are cooked through and the clams and mussels are open, about 12-15 minutes.
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