Easy Seafood Paella Recipe

4.84 from 81 votes

Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet, like cast iron, will work well.

Prep Time20

Cook Time40

Total Time1

Course: Entree

Cuisine: Mediterranean/Spanish

Servings:

Author: Suzy Karadsheh

Ingredients

4 small lobster tails, 4 to 6 oz each
water
3 tablespoons extra virgin olive oil, I used Spanish hojiblanca
1 large yellow onion, chopped
2 cups Spanish Bomba rice, soaked in water for 20 minutes and then drained
4 garlic cloves, chopped
2 large pinches of Spanish saffron threads soaked in 1/2 cup water
1 teaspoon sweet Spanish paprika
1 teaspoon cayenne pepper
1/2 teaspoon chili pepper flakes, I used Aleppo pepper
kosher salt
2 large Roma tomatoes, finely chopped
6 ounces green beans, trimmed
1 pound prawns or large shrimp, peeled and deveined
1/4 cup chopped fresh parsley

Instructions

Cook the lobster tails. In a large pot set over high heat, bring 3 cups of water to a rolling boil. Add the lobster tails, and cook for 1-2 minutes until they turn pink. Turn off the heat and use a pair of tongs to remove the lobster tails from the water. Do not discard the cooking water. When the lobster is cool enough to handle, remove the shell and cut into large pieces.
Start the paella. In a large deep pan or cast-iron skillet set over medium-high heat, add 3 tablespoons of olive oil. Once the oil begins to shimmer, add the chopped onions. Sauté the onions for 2 minutes, then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and its soaking liquid, paprika, cayenne pepper, Aleppo pepper, and salt.
Add the vegetables. Stir in the chopped tomatoes and green beans. Bring to a boil, reduce the liquid a little bit, then cover with a lid or tightly with foil and cook on low heat for 20 minutes.
Finish the paella. Uncover the rice and gently push the shrimp into the rice. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turn pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
Enjoy! Serve the paella hot with your favorite Spanish tapas!

Video

Notes

Pro-Tip: Depending on the kind of rice you use, you may or not need to soak it in water before cooking. I have found that soaking rice in water for 15 minutes or so (until you are able to easily break a grain of rice between your thumb and index finger) helps speed the cooking process. When you do this, you naturally use less cooking water. The rice cooks evenly and more quickly.
Pro-Tip: In some paella recipes, you are almost "forbidden" from stirring the rice early in the cooking process. But it worked best for me this way. Grateful to Bobby Flay for this tip.
To add Chorizo: dried Spanish chorizo makes a good addition. Slice it into thin half-moons, and add the chorizo once you've sautéed the onion. Give it a quick cook until it crisps a little, then continue with the recipe.
To add shellfish such as clams or mussels: Nestle well-cleaned clams or mussels into the rice when you add the shrimp. Make sure the hinge sides are up so they release juices into the rice. Cover and cook until clams and mussels are open and the shrimp turn pink.
To add fish: I've been asked if adding fish fillets is an option. If you're going for a thinner white fish like sole fillet, you can cut it up into pieces and add it at the same time you add the shrimp. Make sure you give the fish a little seasoning. Again, you'll cover and cook for a few minutes until the shrimp turns pink and your fish is nice and flaky.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Nutrition

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