How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days.

Can I substitute the lobster with other seafood?

Yes, you can use shrimp or mussels if preferred.

Can I prepare the paella base ahead of time?

Yes, the base can be prepared a few hours in advance; just add the lobster and cook before serving.

What can I use if I don’t have saffron?

Use turmeric for color, though the flavor will be slightly different.

Is paella suitable for freezing?

While paella can be frozen, the texture of the seafood and rice may change. It’s best eaten fresh.

Glistening Peruvian Lobster Paella with Saffron Threads

Name: Glistening Peruvian Lobster Paella with Saffron Threads
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4-6
Cuisine: Main Course
Ingredients: Lobster tails; Olive oil; Garlic; Smoked paprika; Lime; Salt and pepper; Olive oil; Onion; Red bell pepper; Tomatoes; Paella rice; Seafood or chicken broth; Saffron threads; Peas; Black olives; Fresh parsley; Lemon; Lobster shells; Water; Bay leaf; Carrot; Celery stalk

A Taste of Coastal Peruvian Delights

Dive into a luxurious paella bursting with Peruvian flavors, crowned with succulent lobster and aromatic saffron threads for an indulgent dining experience.

1 h 45 min
4-6
Intermediate

Ingredients

For the Lobster Marinade

Lobster tails

shells removed and meat cubed

Olive oil

2 tbsp

Garlic

1 clove, minced

Smoked paprika

1 tsp

Lime

Juiced

Salt and pepper

To taste

For the Paella Base

Olive oil

2 tbsp

Onion

Finely chopped

Red bell pepper

Diced

Tomatoes

Diced

Paella rice

2 cups short-grain

Seafood or chicken broth

5 cups

Saffron threads

½ tsp, lightly toasted and soaked in 2 tbsp warm water

For the Add-Ins

Peas

½ cup, fresh or frozen

Black olives

12 pitted and halved

Fresh parsley

¼ cup, chopped

Lemon

Sliced into wedges

For the Seafood Stock

Lobster shells

Water

2 cups

Bay leaf

Carrot

Roughly chopped

Celery stalk

Roughly chopped

Preparation

Marinating the Lobster

Combine ingredients

Combine olive oil, garlic, smoked paprika, lime juice, salt, and pepper in a bowl.

Use freshly squeezed lime juice for optimal flavor in the marinade.

Add lobster

Add the cubed lobster, tossing to coat well.

Chill

Cover and refrigerate for at least 30 minutes to infuse flavors.

Preparing the Seafood Stock

Combine stock ingredients

In a pot, combine lobster shells, water, bay leaf, carrot, and celery.

Simmer

Simmer for about 20 minutes to extract flavors.

Strain stock

Strain stock and set aside for the paella base.

Ensure to remove all shell fragments before adding the stock to the paella.

Cooking Process

Building the Base

In a paella pan, heat olive oil and sauté onions, bell pepper, and tomatoes until soft.

Simmering with Flavor

Stir in the rice, toast briefly, then add the seafood stock, saffron water, peas, and olives, simmering gently.

Finishing Touch

Arrange marinated lobster pieces atop the paella, cover, and cook until lobster is tender.

Plating & Serving