Posts tagged: Lobster

Sea Food Trio Paella with Lobster, Scallops and Shrimp

One of my favorite ways to prepare paella. It makes me wish I lived on the coast so I could get the proteins fresh all the time.

Ingredients:

2 6 to 8 ounce lobster tails
1/2 pound bay scallops (may substitute colossal scallops)
1 lb shrimp 30-40 count
4 oz Chorizo
2 medium red bell peppers (or 1 large)
2 medium green bell peppers (1 large)
1/2 medium white onion
1/2 medium red onion
3-4 cloves of garlic
1 1/2 cup white basmati rice
10 oz can of diced tomatoes with green chilies
3 tablespoons tomato paste
1/4 teaspoon saffron threads
1/2 teaspoon crushed red pepper
4 cups chicken stock
2 tablespoons butter
3 tablespoons extra virgin olive oil
Lemon
Lime
Italian Flat Leaf Parsley

Prep:

Peel and devein shrimp.
Seed and devein bell peppers cut into 1/2 inch strips
Chop onions
Mince garlic
Cut lobster tails through the shell crosswise in 1-inch lengths
If using colossal scallops instead of bay scallops, quarter
Mince parsley as needed
Quarter lemon and limes as needed

Cook lobster. Add butter to medium skillet and melt over a medium heat. Add the lobster tail pieces to the pan and cook through, about 6 minutes, turning once. Remove the lobster meat from the shell and roughly chop. This can usually be done when the rice is in the oven.

Directions:

Sea Food Trio Paella

Sea Food Trio Paella

Preheat oven to 375.

In a large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.

Stir in the rice, tomatoes and tomato paste until well mixed and cook for an additional 6 minutes. Add chicken stock and bring to a boil. Cover and place the saucepan in the oven and cook for 20-25 minutes, stirring once or twice, until rice is fully cooked.

Return the saucepan to the stove top and add the lobster, scallops and shrimp. Steam the seafood for an additional 10 minutes. Remove from heat and let rest for 10 minutes before plating.

Plate with the chopped parsley and a lemon and a lime wedge.

Notes:

Feeds an army!

The seafood amounts can be adjusted as long as the basic total weight stays close to 2 1/2 lbs.

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