Easy Lobster Paella
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
45
Spice
41
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Olive Oil (good)2 tbsps
Garlic (minced 4 to 6 cloves)2 cups
White Basmati Rice1 tbsp
Kosher Salt680 g
Lobster Meat (cooked)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Heat the oil in a large ovenproof Dutch oven
4
Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally
5
Add the bell peppers and cook over medium heat for 5 more minutes
6
Lower the heat, add the garlic, and cook for 1 minute longer
7
Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil
8
Cover the pot and place it in the oven
9
After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked
10
Transfer the paella back to the stove top and add the licorice-flavored liqueur
11
Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice
12
Turn off the heat and add the lobster, kielbasa, and peas and stir gently
13
Cover the paella, and allow it to steam for 10 minutes
14
Sprinkle with the parsley, garnish with lemon wedges, and serve hot