Easy Lobster Paella

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I received the All Clad Paella pan for Xmas so I had to try paella out: this is an excellent base for paella, feel free to use whatever proteins you prefer. I knew up front that real lobster was not going to be easy to find last minute and did not want to use imitation lobster so I used raw shrimp and bay scallops. Because 2 of my 3 proteins were going in raw, in hindsight I would have added them to the 2nd stage in the oven as steaming them for 10 min once out of the oven would not be hot enough to cook thoroughly. I would add the sausage then too only because I want that warmed through all the way but I don?t want the rest of the dish to get too cold. I do not use Pernod in anything so whenever a recipe calls for that, I substitute white wine and it still tastes delicious. I liked the green peas but my boyfriend was not crazy about them (texture so I am thinking perhaps next time chopped asparagus? I did not think the time was an issue at all, nice for a Sunday dinner but would also be just as easy for a weeknight dinner. It?s even tastier as leftovers. This makes A LOT of paella but WORTH every bite!!!

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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.

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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.

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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.

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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!

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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.

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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!!!

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Fantastically easy for a beginner cook like me. Substituted imitation crab chunks (surimi @ $5/lb and cheap Italian Sambuca @ $12/bottle (Pernod was $35/bottle Vigro brand saffron was $5. Super taste as I added extra crushed red pepper. Jeffrey is so lucky to come home and find such feasts every night !

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Isn't that a bit like Truffles and Ketchup or Caviar and Rice Krispies? The flavours don't even sound appetizing. Who dreams up these abominations?

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I can't wait to make this again..