Plantation Paella Recipe
Spanish Chorizo & Saffron Arborio, Clams, Shrimp, Cold Water Lobster
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron Infusion
In a small bowl, soak the saffron threads in 2 tablespoons of warm chicken broth for about 10 minutes to release their color and flavor.
- 2
Cook the Chorizo and Vegetables
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped Spanish chorizo and cook until browned. Add the onion, garlic, and red bell pepper, and sauté until softened.
- 3
Toast the Rice
Stir in the Arborio rice and cook for about 2-3 minutes, allowing the rice to absorb the flavors.
- 4
Add Broth and Saffron
Pour in the chicken broth and the saffron infusion. Stir to combine, then season with salt and black pepper. Bring to a simmer.
- 5
Add Seafood
Once the rice has absorbed some of the broth (about 10 minutes), add the clams, shrimp, and lobster. Push the seafood into the rice gently and cover the pan.
- 6
Cook Until Done
Continue to cook for another 10-15 minutes until the clams open and the shrimp are pink and cooked through. If the rice is not fully cooked, add a bit more broth or water as needed.
- 7
Add Peas
In the last 5 minutes of cooking, sprinkle the peas over the top to heat through.
- 8
Serve
Once cooked, remove from heat and let it rest for about 5 minutes. Serve with lemon wedges on the side.
