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 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!
By FoodGEO
Reading, UK
on February 11, 2013
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This was very impressive for my guests and it was so easy to make. Perfect!
I couldn't get my hands on lobster meat, so I used king prawn shrimp. They were uncooked and frozen, so I took my good chicken stock and used that to boil the shrimp for 2 minutes. I also couldn't find the sausage... So I used chorizo cut into big chunks to match the shrimp. The combination was perfect. I also used Sambuca instead of Pernod and slightly less than the suggested amount. It gave an amazing flavour!! This was also the first time I cooked with Saffron! It's wonderful and warming.
I highly recommend this. It is impressive, easy, tastes wonderful, and a great recipe to please a crowd. I'd say it makes way more than 6 servings. Especially if you have other food being served. Could have served 10 easily.
By foodie99*
on January 27, 2013
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Excellent Paella, everyone loved it.
I did a few modifications. I used prawns, clams, mussels and 4 different kinds of sausage, 1 link of co au van chicken sausage, 1 dry red wine chorizo (my favourite half a link of regular chorizo and half a link of hot chorizo but I wish I had used the full links of each. I also added half a can of san marzano tomatoes, hand crushed to the mix before adding the rice. I topped it with a mixture of chopped parsley and lemon zest and served it with a big lemon wedge. Delish.
I wouldn't bother with the clams again, but maybe add scallops and chicken wing drums next time. I was worried that the rice was mushy at one point but everyone ate it up and went back for seconds so I guess it wasn't an issue.
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