Seafood & Spanish Chorizo Paella
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Seafood & Spanish Chorizo Paella
Instructions
  1. Make lobster stock by placing a stock pot over medium heat and sauté empty lobster and shrimp shells in 2 tablespoons of olive oil for 2-3 minutes.
  2. Add in one diced onion and fennel and stir fry an additional 3-4 minutes.
  3. Add wine and reduce/cook for 3 minutes then add 8 cups of water and 1 teaspoon salt bring to a simmer. Cook 45 minutes then turn off heat and strain liquid and reserve stock for paella.
  4. In a paella pan or cast iron skillet over medium heat, add chorizo, remaining onion and garlic. Sauté 2-3 minutes then add rice. Stir fry 3-5 additional minutes.
  5. Add 2 cups of stock, saffron, paprika, chile pepper and 1 teaspoon of salt.
  6. Add 1 more cup of stock then add green beans. Bring to a boil and let liquid slightly reduce then cover and cook 15-20 minutes. (Add more stock if needed, 1/2 cup at a time.)
  7. Uncover and spread shrimp and diced lobster meat over rice, pushing it into the rice slightly. Add a little more lobster stock if needed.
  8. Cover and cook for another 10-15 minutes until shrimp curls into a "c" and turns opaque. Turn off heat and cover the rice.
  9. When lobster is cooked through, garnish with parsley and paprika to taste. For that extra bit of acid, add a fresh squeeze of lemon!
  10. When lobster is cooked through, garnish with parsley and paprika to taste. For that extra bit of acid, add a fresh squeeze of lemon!
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