Easy Lobster Paella
Carey D'Alessandro
From the Barefoot Contessa - At Home Serves 6 (Substitute crap and shrimp if do not want to use lobster)
ingredients
- 1/4 cup good olive oil
- 1.5 cups chopped yellow onions (2 onions)
- 2 orange bell peppers, cored and sliced into 1/2-inch strips
- 4 to 6 cloves minced garlic
- 2 cups of white basmati rice (jasmine rice)
- 5 cups good chicken stock
- 1/2 tsp saffron threads, crushed
- 1/4 tsp crushed red pepper flakes
- 1 tbl kosher salt
- 1 tsp freshly ground black pepper
- 1/3 cup Pernod
- 1.5 lbs cooked lobster meat (or cooked prawns and crab)
- 1 lb. keilbasa, sliced 1/4-inch thick
- 1 (10-oz) package frozen peas
- 1 tbl minced fresh flat-leaf parsley
- 2 lemons, cut into wedges
directions
- 1
Preheat the oven to 425 degrees.
- 2
Heat the oil in a large, ovenproof dutch oven. Add onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon and return it to the oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
- 3
Transfer the paella back to the stove top and add the Pernod. Cook the paella over medium heat for 1 minute, until the Pernod is absorbed by the rice. Turn off the heat and add the lobster, Keilbasa and peas and stir gently. Cover the paella and allow it to steam for 10 minutes. Sprinkle with parsley, serve with lemon wedges and serve hot.
Source: Carey
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews