Paella (pai·ei·uh) is a classic Spanish rice dish made with rice, saffron, vegetables, and seafood, cooked and served in a single pot or pan. For this recipe, a large sturdy skillet also gets the job done!
Cook Time 1 hr
- 1 lb Prawns or Large Shrimp, peeled and deveined
- 4 small Lobster Tails (6-12 oz each)
- 3 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion, chopped
- 2 cups Medium Grain Rice
- 4 Garlic Cloves
- 2 large pinches of Spanish Saffron
- 1 tsp Paprika
- 1 tsp Cayenne Pepper
- 1/2 tsp Chile Pepper Flakes
- 2 large Roma Tomatoes, chopped
- 6 oz Fresh Green Beans, trimmed
- 1 cup chopped Fresh Parsley
- In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
- In a large deep pan or cast iron skillet, heat 3 tablespoon olive oil. Turn the heat to medium-high and add the chopped onions. Saute 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, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
- Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
- Serve the paella hot with your favorite white wine.