Easy Lobster Paella

Ina Garten

2006, Barefoot Contessa at Home, All Rights Reserved

Show: Barefoot ContessaEpisode: Blueprint Lunch

Rated 5 stars out of 5
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  • Read 83 Reviews
Total Time:
1 hr 0 min
Prep
20 min
Inactive
10 min
Cook
30 min
Yield:
6 servings
Level:
Easy
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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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Wine Suggestion for This Recipe

Sauvignon Blanc

Sauvignon Blanc

Acidic, refreshing white wine

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Newest Ratings and Reviews

Read all 83 reviews

  • on May 11, 2012

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    Great. I made it for supper last Sunday and my family love it!!

    people found this review Helpful.
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  • on March 19, 2012

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    LOVE this dish! Always a hit!

    people found this review Helpful.
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  • on February 26, 2012

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    Fantastic. I made this for a party and doubled the recipe. I used half lobster and half shrimp. Really easy. Was able to do the final prep while having drinks and tapas with guests. People loved it!

    people found this review Helpful.
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