This delicious recipe is our take on a Spanish classic, paella! Traditionally a Valencian dish, paella can take on many different forms. There is the most popular seafood paella, chorizo paella, chicken paella, and of course jambalaya. We decided to stick to tradition, that is: perfect the rice, use saffron, and top with delectable shellfish. We hope you enjoy it as much as we did!
Ingredients
- 1 Cup of Arborio Rice (like in Risotto)
- 8 to 10 Saffron Threads (very strong flavor)
- 2 Tablespoons of Extra Virgin Olive Oil
- 2 to 3 Cups of Lobster Stock (see below)
- 2 Whole Steamed Lobsters
- 2 Pounds of Mussels, Cleaned and Scrubbed
- 1 Pound of Shrimp (deveined)
- 1 Lemon
- Fresh Parsley (finely chopped)
Lobster Broth Ingredients
- The Shells of the Whole Lobsters from List Above
- 5 Plum Tomatoes (chopped and ready for stewing)
- 3 Large Carrots (halved and chopped)
- 1 Large Pinch of Dried Tarragon
- 2 Tablespoons of Extra Virgin Olive Oil
- Salt and Pepper
What you’ll need
360 Cookware Stainless Fry Pan
360 Cookware Stainless Stock Pot
Preparation
- To make the stock: place all stock ingredients in a large, 360 stainless steel stock pot and cover with water. Bring the water to a simmer and cook for one hour, uncovered. Then remove from heat and strain making sure to keep all liquid.
- For the Paella: Heat oil over medium heat in large 360 frypan. Add saffron and sauté just until fragrant (30 seconds). Add the rice and continue to sauté until the rice is golden on all sides. About 5 minutes. Add 1 cup of the lobster stock and stir continuously, or until the stock is mostly absorbed by the rice. Continue this process a half a cup at a time until the rice is al dente. If needed finish off with white wine or water. Stir in salt and reduce heat to low. Push rice down against the bottom of the pan and continue to cook for about 8 minutes. As the rice cooks, steam the shrimp and mussels. Once rice is done, place the shrimp and mussels over the rice. You are ready to plate, serve, and enjoy!
