Main Courses

Lobster Paella

Original recipe by:

Ingredients

¼ Cup good olive oil

1 ½ Cups chopped yellow onions (2 onions)

2 Red bell peppers, cored and sliced into ½ and then in strips

2 Tablespoons minced garlic (4 to 6 cloves)

2 Cups white basmati rice

5 Cups good chicken stock - preferable homemade

½ Teaspoon saffron threads, crushed

½ Teaspoon crushed red pepper flakes

1 Tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/3 Cup Pernod

1 ½ Pounds cooked lobster meat

1 Pound kielbasa, sliced ¼ - ½ inch thick

1 (10 Ounce) package frozen peas

1 Tablespoon minced fresh flat-leaf parsley

2 Lemons, cut into wedges

Instructions

Preheat the oven to 425 degrees.

Heat the oil in a large ovenproof Dutch oven. Add the onion and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 mt 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 in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the oven 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 Pernod. Cooke the paella over medium heat for 1 minute, until the Pernod 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.