Glistening Peruvian Lobster Paella with Saffron Threads
Dive into a luxurious paella bursting with Peruvian flavors, crowned with succulent lobster and aromatic saffron threads for an indulgent dining experience.
Preparation
Get these tasks done before you start cooking.
Marinating the Lobster
- 1
Combine ingredients
Combine olive oil, garlic, smoked paprika, lime juice, salt, and pepper in a bowl.
Tip: Use freshly squeezed lime juice for optimal flavor in the marinade.
- 2
Add lobster
Add the cubed lobster, tossing to coat well.
- 3
Chill
Cover and refrigerate for at least 30 minutes to infuse flavors.
Preparing the Seafood Stock
- 1
Combine stock ingredients
In a pot, combine lobster shells, water, bay leaf, carrot, and celery.
- 2
Simmer
Simmer for about 20 minutes to extract flavors.
- 3
Strain stock
Strain stock and set aside for the paella base.
Tip: Ensure to remove all shell fragments before adding the stock to the paella.
How to Make Glistening Peruvian Lobster Paella with Saffron Threads
Total time: 2 h 20 min · Yields 4 servings
- 1
Building the Base
In a paella pan, heat olive oil and sauté onions, bell pepper, and tomatoes until soft.
- 2
Simmering with Flavor
Stir in the rice, toast briefly, then add the seafood stock, saffron water, peas, and olives, simmering gently.
- 3
Finishing Touch
Arrange marinated lobster pieces atop the paella, cover, and cook until lobster is tender.
Chef's Tips
Further reading
Frequently asked questions
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.
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