Experience the rich flavors of this traditional seafood paella, featuring lobster, shrimp, mussels, and Spanish chorizo simmered in a homemade shellfish broth infused with saffron. A perfect one-pot meal bursting with Mediterranean taste.
Ingredients extracted via AI
lobster shellsshrimp shellsonioncarrotcelery2 ks bay leaflobster shell brothsaffronyellow oniongarlicred bell pepper450 g Spanish chorizotomato pasteall-purpose seasoningsmoked paprikadry white winelobster tailsmussel shellsshrimpwateravocado oilsoy saucearborio ricesaltblack pepperlimefresh parsleyfresh cilantro
Procedure generated via AI
Make a homemade seafood stock by simmering lobster and shrimp shells with onion, carrot, celery, bay leaf, and saffron in a medium pot over medium heat with a little avocado oil. Let it gently simmer for several hours to develop deep flavor.
Add additional saffron to the stock and simmer for another 15 to 20 minutes. Taste and season with salt as needed, then set the broth aside.
Finely chop yellow onion, garlic, and red bell pepper, combine in a small bowl, and set aside.
Cut 1 pound of Spanish chorizo into small pieces.
Strain the cooked seafood stock through a sieve and pour the clarified broth back into a clean pot over medium heat.
In a paella pan over medium-high heat, sauté the chopped chorizo for 3 to 4 minutes, allowing the flavorful oil to render out.
Add the prepared sofrito (vegetable mixture) to the pan and cook gently over low heat, stirring to prevent burning.
Stir in tomato paste, all-purpose seasoning (salt, pepper, garlic, and onion powder), and smoked paprika until well combined.
Deglaze the pan with dry white wine or chicken broth, scraping up the flavorful browned bits from the bottom, and cook until the liquid reduces.
Prepare the seafood: split the lobster tails lengthwise, clean the shrimp and mussels, then season them with salt and pepper to taste.