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Seafood Paella

Dinner party special! Lots of work but result is worth the effort!
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine Spanish
Servings 6

Ingredients
  

  • heavy ½ tsp saffron
  • 4 TBS water warm
  • Heavy ½ tsp Pimenton Paprika – Dulce
  • Heavy ½ tsp Pimenton Paprika – Picante
  • ~6 oz Spanish Chorizo
  • 1 large onion finely diced
  • 3 bay leaves whole
  • 2 red bell peppers
  • ~15 cloves garlic minced
  • ½ cup white wine
  • 4 Roma tomatoes diced
  • 6 oz jar Piquillo peppers diced
  • 1½ cup Bomba or Calasparra Paella Rice
  • 2 + 1 cup 32 oz carton seafood stock
  • 1 ½ tsp salt
  • 6 lobster tails split, out of shell
  • ~1 lb shrimp peeled, de-veined, no tails
  • 1 cup peas whole, frozen
  • 5 lemon wedges garnish
  • 1/3 cup parsley chopped – garnish

Instructions
 

  • In a small bowl crush the dry saffron threads with the back of a spoon. Add warm water, then add Pimenton (paprikas). Whisk together and let infuse for 1 hr.
  • PAM pan and add chorizo to paella pan. Over medium heat, render the fat. Remove the chorizo.
  • Add onion and bay leaves. Sauté until onions are soft and translucent – about 10 mins.
  • Add bell peppers and sauté until soft. Add garlic and when the aroma releases, immediately add wine. Allow the alcohol to evaporate – about 3-4 mins.
  • Add tomatoes and sauté until they soften. Turn heat down.
  • Add piquillo peppers and the Saffron-Pimenton water and stir to mix.
  • Remove Bay leaves.
  • Add chorizo back to pan. Add rice to pan. Fold in rice to season and coat on all sides.
  • Add salt to seafood stock and pour in enough to barely cover rice (~ 2 cups). Bring mixture to a boil for 1 min. Decrease heat to medium and simmer for 10 mins.
  • After 10 mins add lobster/shrimp – nestle in but don’t disturb rice. Add stock if required.
  • Simmer for ~ 10 mins more. Check and simmer a bit more if needed.
  • Increase heat to high and cook for 1-2 mins to caramelize rice on bottom. Remove from heat. Sprinkle peas on top. Serve with lemon wedge and parsley garnish.