Ingredients
Scale
- 3 tbsp olive oil
- 3.5 ounces Spanish chorizo, diced, optional
- 1 large sweet onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 1.2 tsp smoked paprika
- 1 tsp dried thyme
- 1/4 tsp cayenne
- 3/4 tsp kosher salt, or to taste
- 1 bay leaf
- 1/3 cup dry white wine
- 14.5 ounces diced fire roasted tomatoes
- 2 cups Valencia or bomba rice
- 4 cups seafood or chicken stock, plus an additional 1/2 if needed
- 1 tsp saffron, crushed and stirred into 2 tbsp warm water
- 2 lobster tails
- 1 lbs Colossal shrimp, tails on
- 1 lbs scallops, optional
- 1 cup frozen petite peas
- 1 roasted red pepper, cut into strips
- 1/4 cup flat leaf parsley, chopped
- lemon wedges for serving
Instructions
- Heat a large skillet or cast iron pan over medium heat. Add the olive oil.
- Add the chorizo if using. Let it cook for 3-5 minutes until browned and the fat has rendered. Remove from the pan.
- Increase the heat to medium-high. Add the scallops if using. Allow the first side to cook for 2 minutes. Flip them and allow the second side to sear for another 1-2 minutes. They should still have a spring to the touch. Remove from the pan.
- Add an additional drizzle of oil if needed. Place the split lobster tails flesh side down into the pan. Allow them to cook for 2-3 minutes. You are just searing them, not cooking them all the way through. Remove from the pan.
- Lower the heat to medium. Add the onions and red bell pepper. Allow them to cook for 3-4 minutes until tender and fragrent.
- Add the garlic, salt, paprika, cayenne, and thyme. Stir for 1 minute.
- Pour in the wine and allow to come to a simmer.
- Add the rice and saffron with water. Stir for 1 minute.
- Add the stock, bay leaf, roasted tomatoes, and chorizo into the pan. Stir to combine. Do not cover.
- Allow the rice to cook for 25-20 minutes until most of the liquid has evaported. If the top looks like its drying out too fast drizzle a little additional stock over the top. Do not stir it during this time.
- Stir in the peas. Nestle the shrimp and lobster into the top of the rice. Cover the pan with a lid or foil and allow the seafood to cook for 10-12 minutes or until the shrimp is 120 degrees and the lobster tails are between 135-140.
- Remove the pan from the heat and discard the bay leaf. Nestle the scallops back into the pan.
- Garnish with strips of roasted red peppers, parsley, and serve with lemon wedges.
Notes
You can make this same recipe with whole live lobster, lobster claws, or lobster meat. The cooking time wil vary.
Chorizo – This is optional but brings a back note of savory heat to the paella. You want to use a dry Spanish style chorizo, not the fresh Mexican style. Linguica is a good substitution.
- Prep Time: 30
- Cook Time: 40
- Category: Entree
- Method: Grill
- Cuisine: Spanish