Easy Lobster Paella

Show: Barefoot ContessaEpisode: Blueprint Lunch

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 10 min
Cook: 30 min
Total:: 1 hr 0 min

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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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Comments & Reviews

recipe Easy Lobster Paella
Susan Bristol, RI 10-17-2009
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fast, easy, and oh so good!
Rated: 5 stars out of 5

I'm making this again tonight for company and can't wait! I'm using cooked shrimp and sea scallops instead of the lobster... and omit the Pernod. It Is SO GOOD! I made it once to test it to be sure it was "company worthy"...and let me tell you...it is. All the flavors meld together....you can't have just one serving.Read more
recipe Easy Lobster Paella
Janine Danville, CA 10-10-2009
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The easiest paella and tastes great
Rated: 5 stars out of 5

I made the basic recipe exactly as written but did substitute the proteins as others did. To me paella just isn't paella... without sausage and I come from the West Coast so l substituted scallops and shrimp for the lobster. A wonderful, MUCH easier version of the original. Read more
recipe Easy Lobster Paella
pam Austin, TX 10-10-2009
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Great
Rated: 5 stars out of 5

Went together like a dream. Wonderful for a party -- no last minute rush in the kitchen. I don't think MR has ever had paella... or would know that sausage/chorizo is an integral ingredient. Also, tumeric is known as the poor man's saffron -- not exactly the same taste, but the color is right.Read more
recipe Easy Lobster Paella
Gina Danville, PA 08-20-2009
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A 100% Flavor Success!
Rated: 5 stars out of 5

What a wonderful recipe! There was literally something in this for everyone of my 4 children aged 11 to 20 yet the taste was... certainly sophisticated enough for the adults. I followed the recipe exactly with the exception of having substituted large shrimp for the lobster and I left out the Pernod. I did not substitute any other form of liquid for it as I had read in other reviews that the rice was just a bit wet. It turned out wonderfully! I will definitely make this again. Don't hesitate to give this a try - it's a keeper!Read more
recipe Easy Lobster Paella
PENNY Boise, ID 08-11-2009
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Did You Even Try
Rated: 5 stars out of 5

I'm curious, did MR even try the recipe or did she/he just decide the flavor combinations wouldn't work. Everyone else who... actually tried the recipe seemed to think they did.Read more
recipe Easy Lobster Paella
Heather Willington, CT 08-10-2009
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Tastes like more work than it is!
Rated: 5 stars out of 5

This is delicious and I can't wait to make it again. The variations on this recipe are practically endless but I stayed... pretty close to the original recipe with a few exceptions. I did not use the Pernod, because I didn't have any on hand and don't care for the flavor. Instead, I added a little white wine at the end in it's place. I'm sure the wine didn't make any difference in the flavor whereas the Pernod certainly would have, but I figured the recipe called for that additional amount of liquid and it gave me an excuse to open a bottle of wine early :-). My second variation, like some of the other reviewers, was using some shrimp in addition to the lobster- purely as a cost saving factor. I used the meat of one lobster and about 1.5 lbs of jumbo shrimp. If you're going to skimp, that's probably the place to do it - the Saffron is a must and also isn't cheap. I was a little skeptical about the combination of lobster and kielbasa but it turned out to be delicious. As is often the case I was really full and left the leftovers with the family members we were visiting. This time I regretted it the next day!!! Read more