Saffron-Scented Lobster Paella

May 11, 2023May 11, 20230 2
Saffron-Scented Lobster Paella with Mussels and Red Snapper
in Seafood

Prep

20 min

Cook

45 min

Ready In

1 hr 5 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
16 head-on medium shrimp
1 red onion , diced
2 teaspoons minced garlic
2 cups Arborio rice
5 1/2 cups hot fish stock
1/4 teaspoon saffron threads
1 1/2 teaspoons smoked paprika
1 teaspoon lemon or lime zest
1 tablespoon chopped fresh oregano
sea salt to taste
16 mussels , scrubbed and debearded
1 pound red snapper fillets , cut into 1 inch pieces
1/4 pound medium shrimp , peeled and deveined
1 cooked lobster tail , cut into 1/2-inch thick slices
2 tomatoes , seeded and diced
2 lemons , cut into wedges

Nutrision Information

Servings Per Recipe
6
Calories
506
Sugar
2g
Fat
9g
Paella is a Spanish rice dish that originated in Valencia over a century ago. The dish has evolved over time and now comes in many different variations, often featuring seafood or chicken and sausage. This recipe for saffron-scented lobster paella is a luxurious twist on traditional paella, featuring head-on shrimp, mussels, red snapper, and sliced lobster tail. The addition of saffron adds a vibrant yellow color and distinct floral flavor to the dish, while smoked paprika and fresh oregano provide smokiness and herbaceousness. This seafood paella is perfect for a special occasion or impressing dinner guests with a delicious and memorable dish.

Instructions

1.In a cast iron paella pan, heat 2 tablespoons of olive oil over medium heat. Add 16 head-on medium shrimp and sauté until pink, about 3-4 minutes. Remove the shrimp and set aside.
2.In the same pan, add the diced red onion and minced garlic and sauté until soft, about 2-3 minutes.
3.Add 2 cups of Arborio rice to the pan and stir until the grains are coated in oil.
4.In a separate pot, heat 5 1/2 cups of hot fish stock and dissolve 1/4 tsp of saffron threads into it. Add the saffron-infused fish stock to the rice mixture in the paella pan.
5.Stir in 1 1/2 tsp of smoked paprika, 1 tsp of lemon or lime zest, 1 tbsp of chopped fresh oregano, and sea salt to taste.
6.Add 16 scrubbed and debearded mussels, 1 lb of red snapper fillets cut into 1 inch pieces, and 1/4 lb of medium shrimp peeled and deveined to the pan. Stir to combine.
7.Reduce heat to low and cook for 15-20 minutes until the rice is cooked and the seafood is tender.
8.Arrange the cooked head-on shrimp and sliced cooked lobster tail on top of the rice and surround with diced tomatoes and lemon wedges.

PROS

This saffron-scented lobster paella with mussels and red snapper is a seafood lover’s dream.

The combination of flavors and textures create a mouthwatering, satisfying meal that is sure to impress guests or family.

Paella can easily be scaled up or down to serve any size crowd.

CONS

Making paella can be a bit time-consuming, especially if you are unfamiliar with the process.

The required seafood can be expensive and difficult to find in some areas.

HEALTH & BENEFITS

This saffron-scented lobster paella is loaded with nutritious ingredients like shrimp, mussels, and red snapper.
Seafood is a great source of protein, vitamins, and minerals, and may help reduce the risk of heart disease and stroke.
The saffron in this recipe has been studied for its antioxidant and anti-inflammatory properties.

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