Monday, February 27, 2017

Lobster and Shrimp Paella


Firstly, let me apologize for my extended absence.    We have been travelling a ton and life has just gotten a bit crazy...

Whenever C goes out of town, it is a seafood extravaganza around here.  I had originally planned on making paella for a dinner party, one seafood and one chicken & sausage.  I decided that might have been a lofty goal, so I decided to make it for Miss F and my parents one night while C was out of town for work.  This paella couldn't be any easier, it is brimming with shrimp and lobster, which are the standouts of paella for me.  Now that I know how easy it is to make, I will be making this for a dinner party in the future.  This recipe was inspired by Ina Garten.
Lobster and Shrimp Paella

¼ cup olive oil
1 yellow onion, chopped
1 red bell pepper, sliced
3 cloves garlic
2 cups white rice
5 cups chicken broth
2 tomatoes, chopped
½ teaspoon saffron threads, crushed
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 lobster tails, split in half
1 pound shrimp, peeled and deveined
½ teaspoon paprika
¼ cup white wine
1 (10-ounce) package frozen peas
1 lemon, cut into wedges

Preheat the oven to 425 degrees. Heat the oil in a large Dutch oven, add the onions and cook over medium-low heat for 5 minutes. Add the bell peppers and cook for 5 minutes more. Add the garlic and cook for 30 seconds. Stir in the rice, chicken broth, tomatoes, saffron, red pepper, salt and pepper. Bring to a boil, cover the pot and place in the oven for 15 minutes. Remove the lid, stir the rice gently and nestle the lobster tails and shrimp into the rice and sprinkle with the paprika. Return the pot, uncovered, to the oven and bake for 15 minutes more. Return the pot to the stove top over medium heat. Stir in the wine and peas, stir until the wine is absorbed. Turn off the heat, cover the pot and let rest for 10 minutes. Serve, garnished with lemon wedges.
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