Lobster and Prawn Paella

    Lobster and Prawn Paella


    14 people made this

    This is an authentic seafood paella from Spain, full of the wonderful tastes of seafood and saffron.

    Serves: 8 

    • 2 tablespoons olive oil
    • 16 head-on medium prawns
    • 1 red onion, diced
    • 2 teaspoons minced garlic
    • 2 cups (450g) Arborio rice
    • 5 1/2 cups (1.3 litres) hot fish stock
    • 1/4 teaspoon saffron threads
    • 1 1/2 teaspoons smoked paprika
    • 1 teaspoon lemon or lime zest
    • 1 tablespoon chopped fresh oregano
    • sea salt to taste
    • 16 mussels, scrubbed and debearded
    • 450g red snapper fillets, cut into 3cm pieces
    • 120g medium prawns, peeled and deveined
    • 280g cooked lobster tail, cut into 1cm slices
    • 2 tomatoes, seeded and diced
    • 2 lemons, cut into wedges

    Preparation:45min  ›  Cook:50min  ›  Ready in:1hour35min 

    1. Heat olive oil in a very large frypan or paella pan over medium-high heat. Add the head-on prawns and sear on each side until they turn orange and have lightly browned (they should still be raw on the inside). Remove the prawns and set aside.
    2. Reduce heat to medium and stir in red onion and garlic. Cook for a few minutes until the onion has softened and turned translucent. Stir in Arborio rice until coated with oil. Pour in the fish stock and season with saffron, paprika, lemon zest and oregano. Bring to a simmer over medium-high heat then stir in sea salt to taste. Reduce heat to medium-low and gently simmer uncovered for 15 minutes, stirring occasionally.
    3. Decoratively nestle the mussels and head-on prawns into the rice, cover and simmer for 5 minutes. Next, push the red snapper and deveined prawns into the rice, recover and simmer an additional 10 minutes. Finally, add lobster and sprinkle with diced tomatoes. Cover and simmer until the mussels have opened, the rice is tender and the lobster is hot; about 5 minutes more.
    4. Serve in the paella pan garnished with lemon wedges.

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