Best 4 Saffron Scented Lobster Paella Recipes
Indulge in the vibrant flavors of Spain with our Saffron-Scented Lobster Paella, a delectable seafood extravaganza that captures the essence of the Mediterranean. This traditional Spanish dish combines the finest ingredients, including succulent lobster, plump shrimp, tender calamari, and an array of colorful vegetables, all simmered in a saffron-infused broth. The result is a symphony of flavors that will transport you to the sun-soaked shores of Spain.
In this comprehensive guide, we present three variations of this classic dish to suit every palate. Our Classic Saffron-Scented Lobster Paella is a faithful rendition of the original recipe, showcasing the harmonious blend of seafood and saffron. For those seeking a vegetarian delight, our Vegetarian Paella offers a symphony of flavors and textures, featuring an array of fresh vegetables and a rich vegetable broth. And for a taste of the sea, our Seafood Paella brings together a variety of ocean treasures, including shrimp, mussels, and clams, in a flavorful seafood broth.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can create this impressive dish. We provide detailed guidance on selecting the freshest seafood, preparing the aromatic saffron broth, and achieving the perfect balance of flavors. Whether you're hosting a special gathering or simply craving a taste of Spain, our Saffron-Scented Lobster Paella is sure to tantalize your taste buds and leave you craving more.
LOBSTER PAELLA RECIPE
Steps:
- Broth preparation: Boil 3 liters of water for 45 minutes with 1/2 kg of whitebait, a carrot, an onion, and a tomato. Afterward, pass it through a strainer and place it in a container. Prepare a "picada" with a clove of garlic, parsley, and oil in a mortar. Rice preparation: Cut the lobsters into 2 halves and place a paellera with a diameter of 40 cm on the fire. Pour olive oil at is base and add the lobsters and fry them with minced garlic, a teaspoon of paprika, and striped tomato. Add the rice. Then pour the broth in the paellera with the proportion of 2 cups of broth for 1 cup of rice (approximately 1 liter). Stir everything and add a few strands of saffron and salt to the point. Boil for 10 minutes over high heat, add a tablespoon of the "picada" that you have prepared earlier, and boil for another 10 minutes over low heat. Remove the paellera from the heat and let it rest for 5 minutes. I hope you will enjoy a recipe as special as this one.
LOBSTER PAELLA
Succulent lobster is teamed with clams, cod, and the Portuguese sausage known as linguica in this luxurious take on the traditional Spanish rice dish. This recipe comes from the cookbook Mad Hungry by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Bring 1 1/2 inches of water to a boil in a large stockpot. Add lobsters, cover, and cook 13 minutes. Remove lobsters and cool just enough to handle. Crack shells and remove meat. Keep claws whole and chop remainder of meat into large pieces; reserve.
- Preheat oven to 450 degrees. Heat a 12-inch ovenproof skillet or paella pan over medium-high. Add oil and saute onion and bell pepper until onion is translucent, about 5 minutes. Add linguica and cook 3 minutes. Gently stir in rice and cook a few minutes to lightly toast.
- Add broth, saffron, and salt; bring to boil over high heat. Remove from heat, cover with a lid or sheet of foil, and place paella in oven for 10 minutes. Uncover; scatter clams on top of rice. Cover; cook until clams are open and liquid is absorbed, 15 minutes more, adding codfish and lobster in the last 3 minutes. Discard any clams that do not open. Garnish with parsley; serve.
SAFFRON-SCENTED LOBSTER PAELLA
This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Serve this to a group of friends, and they'll come back every time!
Provided by luckyjen7
Categories Spanish Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat olive oil in a very large skillet or paella pan over medium-high heat. Add the head-on shrimp and sear on each side until they turn orange and have lightly browned (they should still be raw on the inside). Remove the shrimp and set aside.
- 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.
- Decoratively nestle the mussels and head-on shrimp into the rice, cover, and simmer for 5 minutes. Next, push the red snapper and deveined shrimp 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.
- Serve in the paella pan garnished with lemon wedges.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 52.9 g, Cholesterol 103.1 mg, Fat 6.8 g, Fiber 2.6 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 803.2 mg, Sugar 1.7 g
SAFFRON-SCENTED LOBSTER PAELLA
This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Serve this to a group of friends, and they'll come back every time!
Provided by luckyjen7
Categories Spanish Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Heat olive oil in a very large skillet or paella pan over medium-high heat. Add the head-on shrimp and sear on each side until they turn orange and have lightly browned (they should still be raw on the inside). Remove the shrimp and set aside.
- 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.
- Decoratively nestle the mussels and head-on shrimp into the rice, cover, and simmer for 5 minutes. Next, push the red snapper and deveined shrimp 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.
- Serve in the paella pan garnished with lemon wedges.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 52.9 g, Cholesterol 103.1 mg, Fat 6.8 g, Fiber 2.6 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 803.2 mg, Sugar 1.7 g
Tips:
- Use the best quality ingredients you can find. This will make a big difference in the flavor of your paella.
- Don't be afraid to experiment with different types of seafood. Paella is a versatile dish that can be made with a variety of different seafood, so feel free to use what you like best.
- Make sure your paella is cooked evenly. The rice should be cooked through but still have a slight bite to it. The seafood should be cooked through but not overcooked.
- Let your paella rest for a few minutes before serving. This will allow the flavors to meld together and the rice to absorb the flavorful broth.
Conclusion:
Saffron-scented lobster paella is a delicious and impressive dish that is perfect for a special occasion. With its vibrant colors and rich flavors, this paella is sure to wow your guests. So next time you're looking for a special dish to make, give saffron-scented lobster paella a try. You won't be disappointed!
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