Lobster Paella for Beginners (and Pros!)
Paella is a recipe that always intimidated me. You needed a special pan, specific rice and multiple proteins, all of which cook at different speeds. You want the crispy bottom (soccarat) but want to avoid overcooking your shrimp, scallops etc. I made the mistakes, so you don’t have to! Don’t be intimidated by paella - follow these steps and you will have a show-stopping paella for a crowd.
Ingredients: Serves 12
1 LBS Bomba Rice
2 Large onions, chopped
2 bell peppers, chopped
3 TBS tomato paste
2 Quarts seafood stock
Safron
3x, 1.5LBS Lobsters OR 3 LBS head on shrimp
2 LBS Clams
1 LBS Spanish Chorizo
Special Tools & Ingredients that you should order:
Instructions for Cooking Lobster Paella Over the Fire: Serves 12
Prepare Lobsters: Par boil lobsters in salted water for 5 minutes until they begin to turn red. In this stage you arent fully cooking the lobsters, this will help prevent overcooking, when it is added to the paella later on. Remove, cool, crack shells, and cut meat into bites. Set aside and keep shells for later.
Prepare Vegetables & Paella: Chop peppers, onions and chorizo into small (1/4in) cubes, and set aside
Preparing the Broth: Bring seafood stock to a boil with the discarded lobster shells. Simmer for 20 minutes. Remove shells and add safron threads to infuse. Remove from heat (keeping it warm) and set aside.
Heat Paella Pan: Over open fire, heat olive oil in a 28 in paella pan
Sauté Vegetables: Add chopped onion, cook until translucent. Stir in minced garlic and diced red bell pepper, cooking until softened.
Add Flavors: Incorporate tomato paste, smoked paprika, and smoked paprika. Cook until tomato paste darkens (look for a brick-like color).
Toast Rice: Add paella rice, stirring to coat. Let it toast for 4 minutes.
Pour Broth: Gradually pour broth into the rice while stirring. Leave the paella to cook undisturbed for 20 mins until nearly liquid is absorbed. Check for the rice for doneness. If it still feels hard, add additional broth 1 cup at a time until the rice is cooked through.
Incorporate Lobster & Clams: Nestle lobster meat and clams into the rice evenly. Cook until every clam opens wide.
Creating the Socarrat: Allow paella to cook for 5-10 more minutes for the crispy crust to form on the bottom.
Rest & Serve: Remove from fire, rest for a 15 minutes. The steam created as the paella rests will allow the socarrat to settle and release from the pan when served. Garnish with scallions.
