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Tuesday, April 23

Lobster & shrimp paella

Lobster tails
Butter, unsalted, melted
½ cup
Paprika, ground
1 teaspoon +
1 teaspoon
½ teaspoon
Pepper, freshly ground
½ teaspoon
Onion, finely chopped
Olive oil
5 tablespoons
Garlic, finely chopped
5 cloves
Tomatoes, peeled, chopped
½ teaspoon
Saffron threads
Good pinch
Arborio rice
2 cups
Fish or chicken stock
3 cups
Wine, dry white
1 cup
Shrimp in shells
  1. Preheat the broiler on high. 
  2. Cut the tails lengthwise, and split apart; place on a baking sheet. 
  3. Pour butter over, and sprinkle with paprika, salt, and pepper. 
  4. Broil for 5 to 10 minutes, until nearly cook through; set aside. 
  5. In a 16-inch paella dish over medium-high, heat the oil, and then fry the onions, stirring often. 
  6. Stir in the garlic, and before it browns, add the tomatoes. 
  7. Add the sugar, and salt to taste, paprika, and saffron; stir well, and cook the tomatoes until reduced to a jam-like sauce and the oil is sizzling. 
  8. Add the rice, and stir well until all the grains are coated. 
  9. In a saucepan, bring the stock to a boil; pour over the rice, bring to a boil, and adjust seasonings. 
  10. Stir well and spread the rice out evenly; do not stir again. 
  11. Cook the rice over low heat for 18 to 20 minutes, rotating the pan occasionally to ensure the rice cooks evenly. 
  12. Lay the shrimp on top after 10 minutes, and turn when they become pink on the first side. 
  13. Add a little more hot stock toward the end, if the rice seems too dry or you hear crackly noises before you are done. 
  14. Slice the lobster into bite-sized chunks, and arrange around the shrimp; cover with foil until ready to serve.

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