Wednesday, July 12, 2017

Another Pick by #2~Easy Seafood Paella

Y'all #2 has picked some amazing recipes for us to try this week.  Again another quick and easy dish, but full of flavor.

As you know, I am a fan of a ONE dish meal.  This actually takes two because you boil the lobster separate and need to save the water, but the rest goes in one pan.

Easy Seafood Paella


4 small lobster tails (6-12 oz each)  ***Kroger had the frozen on sale this week.  You could sub jumbo lump crab as well.
3 TBS olive oil
1 large yellow onion, chopped
2 C Spanish rice or short grain rice, soaked in water for 15 minutes and then drained (we used Arborito)
4 garlic cloves, chopped
2 large pinches of Spanish saffron threads soaked in 1/2 cup water
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp aleppo pepper flakes (we used crushed red pepper flakes)
2 large Roma tomatoes, finely chopped
6 oz French green beans (we trimmed and cut in half)
1 lb prawns or large shrimp or your choice, peeled and deveined
1/4 C chopped fresh parsley


1. 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. ***a bit longer if still frozen 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.
2. In a large deep pan or skillet, heat 3 TBS 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.
3. Uncover and spread the shrimp over the rice, pushing it into the rice slightly.  Add a little water if needed.  Cover and cook another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks.  When the lobster is warmed through, turn heat off.  Garnish with parsley.
4. Serve the paella hot with your favorite white wine.

Original recipe can be found here.

While the original recipe says it serves 4, this makes enough for double that in my opinion.


1 comment:

Junkchiccottage said...

Yum! Be glad I do not live near you with all these wonderful meals you make. I would be at your table every night for dinner lol! Have a great summer day.