A delicious feast of lobster, scallops, shrimp, mussels, and chorizo big enough to feed a crowd, yet simple enough for just one dish! Lobster seafood paella is a great meal for outdoor gatherings, summer cookouts, and holiday celebrations.
- 1 to 1 1/2 pounds lobster meat about (3) 1 1/4-pound lobsters
- 1 pound large shrimp, peeled and deveined
- 1 pound sea scallops
- 1/2 pound chorizo, diced
- 1/2 cup hot water
- 1/2 teaspoon saffron
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 1 rib celery, diced
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup lobster broth (or substitute seafood stock)
- 3 cups rice
- 4 to 5 cups chicken or vegetable stock
- 1/2 cup white wine
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 can diced tomatoes 14.5-ounce can
- 1/2 cup frozen peas
- fresh chopped parsley for garnish optional
- Cook the lobsters. Bring a large pot of salted water to a rolling boil over high heat. Leave at least two inches from the top to avoid boiling over. Add each lobster to the boiling water head first. Optional: You can freeze the lobsters for 10 to 15 minutes before boiling to limit the amount of kicking. Cover the pot and return to a boil. Stir the lobsters halfway through cooking. Cooking times will vary depending on size, about 10 minutes for 1.25-pound lobsters to 15 minutes for 2-pounders. Save 1 cup of water from the pan for the seafood paella.
- Prep the lobster meat. Let the lobsters cool until able to handle. Remove the meat from the tail, claws, knuckles, and legs. Give the claw and tail meat a rough chop or leave some whole for presentation on the finished dish.
- Prep the saffron. In a small bowl combine hot water and saffron. Set aside to steep.
Sauté the veggies. Heat the oil over high heat in a large deep-sided, heavy bottom pan or a dutch oven. When the oil shimmers add the onion and celery. Season with salt and pepper, cooking about 2 to 3 minutes until translucent. Reduce the heat to medium-high and add the garlic, continuing to cook for about 1 minute. Remove the veggies from the pan, leave any leftover oil in the pan
Cook the scallops. Return the pan to the heat and sear the scallops 2 minutes on each side until browned. Add the chorizo and cook for about 2 minutes. Optional: Remove the scallops to a plate to avoid overcooking. Deglaze the pan with white wine, scraping the bottom with a wooden spoon or spatula.
Cook the rice. Stir the rice into the wine and chorizo allowing it to soak up any liquid in the pan. Cover with the lobster broth and enough chicken (or vegetable stock) to reach about 1 inch over the rice, about 4 and 1/2 cups. Stir in the bay leaf, paprika, and diced tomatoes including any juices. Bring to a boil, then reduce the heat to medium-low. Partially cover with a lid and cook for 15 to 20 minutes. Add more chicken stock and reduce heat if the liquid is absorbing too quickly.
Cook the seafood. About 7 or 8 minutes before the rice is done (there should still be about 1/4 inch of liquid in the pan) stir in the saffron water and add the mussels and shrimp to cook. After the shrimp has turned pink and the mussels are open add the scallops and any juices on the plate, the cooked lobster, and frozen peas to the rice to heat. Optional: Garnish with fresh chopped parsley.
- Category: Seafood
- Method: Stove Top
- Cuisine: Spanish
Keywords: seafood paella, lobster paella, one pan seafood dishes, seafood and rice, seafood for a crowd