Easy Lobster Paella

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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.

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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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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.

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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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Although I have tried out several recipes here, this is the first time contributing a review but I felt this recipe deserved it.... This recipe DID NOT let me down. I hosted Christmas dinner this year and I can always count on one of my new dishes failing for one reason or another but I followed this recipe carefully with the exception of making some substitutions. Instead of lobster, I used a lb of prawns, a lb of sea scallops and 2 lbs of mussels. Also, I realized that I had no chicken stock by the time all stores closed on Christmas eve so I used Swanson's low sodium chicken broth. I searched for cheaper alternatives to the Pernod but due to reviews here, I broke down and bought the Pernod and it gave this dish an elegant flavor that I'll be using as my secret towards other dishes in the future. I found mine at Bevmo and, luckily, it was on sale for $25.99. I can't stop bragging about how wonderful Christmas dinner went this year.

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Simply awesome!

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This is totally awesome and easy. I too used shrimp, but was able to use two lobster claws and added some mussels, too. Very showy dish. And so easy. Can't wait to cook it again. My saffron shouldn't have been old, but flavor wasn't there, I may try to steep it before adding to dish next time.

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Ina strikes again. Brilliantly simple recipe for a crowd-pleasing dish. My only suggestion is that you're careful with the Pernod. The first time that I made this I probably went slightly over 1/3 cup and the anise/licorice flavor was a bit overwhelming. Ever since then, I've tended toward a 1/4 cup and I think it's absolutely perfect.

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

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LOVE this dish! Always a hit!