Lobster Claw Paella
If you want to impress your guests with something very fancy yet affordable, this dish is the way to go. It looks complicated to make but in reality is very quick and easy. This is a big hit with all the seafood lovers:))
Ingredients
- 2 cups Spanish rice
- 8 lobster claws
- 2 cups fish stock
- 2 cups boiled water
- 1 cup chopped red bell peppers
- 1 cup cherry tomatoes
- 1 cup chopped onions
- 4 tbsp avocado oil
- ¼ cup tomato sauce
- 2 tsp smoked paprika
- 1 tsp black ground pepper
- ¼ cup chopped cilantro
- 1 lemon
- salt (to taste)
- 2 pinches Saffron (optional)
Instructions
- You need to have all the ingredients prepared before starting. Chopped red bell-peppers, onions, the Spanish rice, lobster cooked, etc. The cooking will go very quick.
- You don’t have to have paella pan to make paella but you do need a large shallow pan to make it so all the ingredients cook evenly in the pan.
- I like to buy my lobster claws already cooked because it saves me time and extra work, but if you want to cook yours from scratch go ahead and do that.
- Turn the stove on to medium high heat. Put the large pan on the stove and add in the avocado oil.
- Once the oil starts to get hot add the chopped onions and sauté. When the onions start to get a bit translucent add in the chopped red bell peppers and continue to sauté. After two minutes add the Spanish rice and continue sautéing.
- Add the tomato sauce and stir until everything is well combined.
- Add the cherry tomatoes and all the spices. And lastly add the fish stock and the boiled, hot water. Salt to taste.
- Turn the heat to medium low and simmer for 5 minutes.
- Add the lobster claws and simmer for 2 more minutes and take the pan off the heat.
- Sprinkle with some fresh cilantro right before you serve it, because you want the cilantro to keep its beautiful color.
- Decorate with sliced lemons.
Notes
Tips:
- Serve the paella right in the pan, because if you transfer it to another dish most likely the rice will become very mushy and it won’t look as nice.
- I like to pair this dish with a green salad, something very light and fresh.