Lobster Paella

• Meat

  • 2 Chorizos about 1/2 lb (225g

• Seafood

  • 4 Lobster tails
  • 1 lb Mussels
  • 12 oz Salmon

• Produce

  • 1/2 cup Flat-leaf parsley
  • 3 cloves Garlic
  • 1 Lemon, wedges
  • 1 Onion
  • 2 Tomatoes

• Canned Goods

  • 2 1/2 cups Chicken stock

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Saffron threads
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Other

  • 1 Red bell better, cut into 1 inch strips
  • 2 cups (400g short grain rice, washed and drain

Found on rotinrice.com

Description

Ingredients

• ¼ cup (60ml) extra virgin olive oil
• 2 chorizos about ½ lb (225g), cut into ¼ inch thick slices
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell better, cut into 1 inch strips
• 2 tomatoes, cubed
• 2 cups (400g) short grain rice, washed and drain
• 2½ cups (600ml) chicken stock
• ½ cup (120ml) dry white wine
• 1½ tsp salt
• ¼ tsp pepper
• ½ tsp saffron threads
• 12 oz (340 gm) salmon, skin removed and cut into ¼ inch thick slices
• 1 lb (450g) mussels, scrubbed and debearded
• 4 lobster tails about 5 oz (140g) each, cut into half lengthwise
• ½ cup chopped flat leaf parsley
• 1 lemon, cut into wedges

Directions

• Heat olive oil in a 34 cm paella or large shallow pan. Brown chorizo for about 3 to 4 minutes. Remove and set aside.
• Saute onions, garlic, red bell pepper, and tomatoes for 3 minutes. Add rice and stir fry for another 3 minutes.
• Pour in chicken stock and white wine.
• Crumble in the saffron. Season with salt and pepper. Return browned chorizo to the pan.
• Cover, reduce heat and allow it to simmer for 12 minutes.
• Preheat oven to 350°F (180°C).
• Arrange salmon and mussels all around the pan. Then place lobster halves on the top. Cover and cook for 6 minutes.
• Remove lid and transfer pan to the oven. Bake uncovered for 10 minutes to finish cooking.
• Remove from oven and let it sit on stove top lightly covered with aluminum foil for 10 minutes.
• Serve with chopped parsley and lemon wedges.