After eating a wonderful Seafood Paella poolside this summer in Mexico, I wanted to make it at home. This recipe is easy and delivers the flavor I was looking for. Traditional paella requires a short-grain rice such as calasparra. However, I used long grain, white rice and was very pleased. Pass the hot sauce at the table if you are looking for a little extra heat!
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Easy Seafood Paella
2 lobster tails
3 tbsp olive oil
1 large yellow onion, chopped
2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained
4 garlic cloves, chopped
2 large pinches of Spanish saffron threads soaked in ½ cup water
1 tsp paprika
½ tsp cayenne pepper
2 large Roma tomatoes, finely chopped
6 oz French green beans
1.5 lbs prawns or large shrimp or your choice, peeled and deveined
¼ cup chopped fresh parsley
In a large pot, bring 3 cups of water to a boil. Add the lobster tails and let boil very briefly (2-3 minutes) until pink. Turn heat off. Remove the lobster tails with a pair or tongs. Do not discard the lobster cooking water. When lobster is cool enough to handle, remove the shell and cut into large chunks.
In a large cast iron skillet, heat 3 tbsp olive oil. Turn heat to medium-high and add the chopped onions. Sauté the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover and cook on low heat for 20 minutes. Add more water as needed until rice is tender. Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little more water, if needed. Cover and cook for another 5-10 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley. Enjoy!
Adapted from The Mediterranean Dish