Ingredients
- 1/4 cup good olive oil
- 1 1/2 cups chopped yellow onion (2 onions)
- 2 red bell peppers, cored and sliced into 1/2-inch strips
- 2 tablespoons minced garlic (4 to 6 cloves)
- 2 cups white basmati rice
- 5 cups good chicken stock, preferably homemade
- 1/2 teaspoon saffron threads, crushed
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup licorice-flavored liqueur (recommended: Pernod)
- 1 1/2 pounds cooked lobster meat
- 1 pound kielbasa, sliced 1/4 to 1/2-inch thick
- 1 (10-ounce) package frozen peas
- 1 tablespoon minced fresh flat-leaf parsley leaves
- 2 lemons, cut into wedges
Directions
Preheat the oven to 425 degrees F.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.
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By dmichiex7
on June 02, 2013
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A-MAZING DISH!!! My guests were so impressed when I took the lid off everyone took pictures!!! I followed the recipe and made a few variations and added chorizo with the kielbasa, scallops, prawn, and for presentation a large lobster tail. I bought a Staub paella pan from William Sonoma that cooked everything perfectly. Ina your recipes have NEVER failed me!!! Thank you!!!
By arbor annie
Ann Arbor, MI
on May 20, 2013
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Missiegt....just watched the show and she does put the pot back in the oven, uncovered, for 15 more minutes, that should dry it out. I have never rinsed basmati, or any rice...not necessary, removes the vitamins and starch. Don't know why they still put that on packages, very old school.
By missiegt_7880359
boston, MA
on May 06, 2013
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I have made this a few times and although it always tastes delicious it always comes out a little mushy, almost like risotto. The first 2 times I made it I followed the written recipe and it was really mushy cooking the rice for 25 mins in the oven then on the stovetop. This time I watched the video and she doesn't put the paella in the oven the second time so I did that and half of the stock still hadn't been absorbed. I left it in for 5 more minutes, then put it on the stovetop but it seemed like the rice was cooked but the liquid wasn't absorbed. The directions on the basmati rice say cook for 15 minutes. Anything I'm doing wrong? I didn't soak the rice first. Could that be it? Ina doesn't tell you to but the rice package does.
thanks!
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