A traditional Spanish dish, paella is a versatile, one-stop meal that can be as complex or as simple as you’d like it to be! Filled with any variety of seafood, meat or vegetables you desire, the seafood-based recipe below is easy to customize and simple to prepare. Meat lovers can easily substitute the lobster water for chicken broth. Paella’s delicious blend of savory ingredients comes together with a lovely touch of saffron, pairing perfectly with either of Harney Lane’s exceptional Spanish varietal wines. Our beloved Albariño and Tempranillo are a match made in heaven!
- 3 tbsp. olive oil
- 1 large yellow onion, chopped
- 2 cups Spanish or arborio rice, soaked in water for 15 minutes then drained
- 6 garlic cloves, chopped
- 2 large pinches of saffron threads soaked in ½ cup water
- 1 tsp. paprika
- 1 tsp. cayenne pepper
- ½ tsp. red pepper flakes
- Salt, to taste
- 2 large tomatoes, finely chopped
- 6 oz. French green beans
- 1 lb. prawns, large shrimp or your choice of seafood, peeled and deveined (mussels, clams and other shellfish can also be used)
- 4 small lobster tails
- ¼ cup chopped fresh parsley
In a large pot, boil 3 cups of water. Add the lobster tails and let boil briefly, 1-2 minutes, until pink. Turn off heat. Remove the lobster tails. Do not discard the lobster cooking water. When lobster has cooled, remove the shell and cut meat into large chunks.
In a large, deep pan, warm the olive oil over medium-high heat. Add the chopped onion. Sauté onion for 2 minutes, then add rice and cook for 3 additional minutes, stirring regularly. Add the chopped garlic and the lobster cooking water. Stir in the saffron along with its soaking liquid, paprika, cayenne pepper, pepper flakes, and salt. Stir in the chopped tomatoes and green beans. Bring it all to a boil and let the liquid reduce slightly, then cover and cook on low heat for 20 minutes.
Uncover and spread the shrimp or shellfish over the rice, gently pushing it into the rice. Add a small amount water if rice seems dry, in order to steam. At this point, you can taste the rice and add more salt to taste, if needed. Cover and cook another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.