Paella Langosta Recipe
Indulge in our Paella Langosta, a vibrant dish that brings the flavors of the sea to your table. This exquisite saffron-infused rice dish is generously loaded with succulent lobster, tender shrimp, and a medley of seasonal vegetables, all simmered to perfection. Finished with a sprinkle of fresh herbs and a hint of lemon, every bite transports you to a sun-kissed Spanish coastline. Perfect for sharing or a lavish solo feast, it’s a culinary experience you won’t want to miss!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Base
In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until they are softened, about 5 minutes.
- 2
Add Aromatics
Stir in the minced garlic, smoked paprika, and saffron threads, cooking for another minute until fragrant.
- 3
Cook the Rice
Add the Arborio rice to the pan, stirring until the rice is well coated with the oil and vegetables. Pour in the chicken broth, and season with salt and black pepper. Bring to a simmer.
- 4
- 5
Add Lobster and Peas
Gently fold the chopped lobster and frozen peas into the rice, cover again, and let it cook for an additional 5 minutes until heated through.
- 6
Serve
Remove from heat, garnish with lemon wedges, and serve hot.
