Paella Con Langosta Recipe
Lorem ipsum dolor sit amet, consectetur adipiscing elit.
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 a wide skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and red bell pepper, cooking for another 2-3 minutes until softened.
- 2
Add Tomatoes and Spices
Add the diced tomato and saffron threads to the pan, stirring to combine. Cook for another 3-4 minutes until the tomatoes soften.
- 3
Add Rice and Stock
Stir in the rice, ensuring it is well coated with the mixture. Pour in the fish stock (or water), and season with salt and black pepper. Bring to a simmer.
- 4
Cook the Rice
Reduce the heat to low and let the rice cook without stirring for about 15 minutes, or until most of the liquid is absorbed.
- 5
Add Lobster and Peas
Nestle the halved lobster tails into the rice and sprinkle the peas over the top. Cover the pan with a lid or aluminum foil, and cook for an additional 5-7 minutes until the lobster is cooked through and the rice is tender.
- 6
Serve
Remove from heat and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges.
