Grilled Lobster Paella
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Olive Oil1 tbsp
Paprika (smoked)1 tsp
Saffron Threads7 cups
Seafood (hot)1.5 tsp
Kosher Salt2 cups
Pea (shelled)Directions:
1
Prepare a hot fire in a charcoal grill
2
Let burn down to red-hot coals; rake to edge of grill
3
(For backup, start a second round of coals in a charcoal chimney on pavement nearby
4
) Put a 16"-18" paella pan on grill grate; heat 1/2 cup olive oil
5
Add 3/4 lb
6
Spanish chorizo, sliced into 1/2"-thick rounds, and 6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only; cook until golden, 3-4 minutes
7
Add 1 tablespoon smoked paprika and 2 1/2 cups short-grain rice (such as bomba, Valencia, or calasparra); cook, stirring often, until rice is coated, 2 minutes
8
Add 1/4 teaspoon saffron threads to 7 cups hot seafood or chicken stock
9
Add stock to pan and season to taste with kosher salt; stir to distribute ingredients
10
Let cook, undisturbed, until stock simmers and rice begins to absorb liquid, about 10 minutes
11
Rotate pan every 2-3 minutes to cook evenly
12
Arrange 3 1-1 1/4-pound lobsters, halved lengthwise, claws cracked, over the rice
13
Continue cooking, rotating the pan often, as the rice swells and absorbs the stock
14
Add more coals from charcoal chimney to maintain even heat under the pan
15
Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes
16
Scatter 2 cups shelled peas or frozen peas, thawed, on top
17
(If the liquid evaporates before the rice is tender, add more hot stock
18
) Cook without stirring, allowing rice to absorb all of the liquid, so that a crust (the socarrat) develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes
19
Remove pan from grill
20
Cover with large clean kitchen towels and let rest for 5 minutes
21
Garnish with 1/2 cup finely chopped fresh flat-leaf parsley and serve with 3 halved lemons, making sure to scrape some of the socarrat from the bottom of the pan onto each plate
22
Prepare a hot fire in a charcoal grill
23
Let burn down to red-hot coals; rake to edge of grill
24
(For backup, start a second round of coals in a charcoal chimney on pavement nearby
25
) Put a 16"-18" paella pan on grill grate; heat 1/2 cup olive oil
26
Add 3/4 lb
27
Spanish chorizo, sliced into 1/2"-thick rounds, and 6 stalks green garlic, thinly sliced, or 2 finely chopped leeks, white and light-green parts only; cook until golden, 3-4 minutes
28
Add 1 tablespoon smoked paprika and 2 1/2 cups short-grain rice (such as bomba, Valencia, or calasparra); cook, stirring often, until rice is coated, 2 minutes
29
Add 1/4 teaspoon saffron threads to 7 cups hot seafood or chicken stock
30
Add stock to pan and season to taste with kosher salt; stir to distribute ingredients
31
Let cook, undisturbed, until stock simmers and rice begins to absorb liquid, about 10 minutes
32
Rotate pan every 2-3 minutes to cook evenly
33
Arrange 3 1-1 1/4-pound lobsters, halved lengthwise, claws cracked, over the rice
34
Continue cooking, rotating the pan often, as the rice swells and absorbs the stock
35
Add more coals from charcoal chimney to maintain even heat under the pan
36
Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes
37
Scatter 2 cups shelled peas or frozen peas, thawed, on top
38
(If the liquid evaporates before the rice is tender, add more hot stock
39
) Cook without stirring, allowing rice to absorb all of the liquid, so that a crust (the socarrat) develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes
40
Remove pan from grill
41
Cover with large clean kitchen towels and let rest for 5 minutes
42
Garnish with 1/2 cup finely chopped fresh flat-leaf parsley and serve with 3 halved lemons, making sure to scrape some of the socarrat from the bottom of the pan onto each plate