Easy Lobster Paella
Serves 6
Recipe By: Ina Garten
Published in: Barefoot Contessa at Home
1/4 cup good olive oil
1 1/2 cup chopped yellow onion (2 onions)
2 red bell peppers -- cored and sliced into 1/2-inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cup white basmati rice
5 cup good chicken stock -- preferably homemade
1/2 teaspoons saffron threads -- crushed
1/4 teaspoons crushed red pepper flakes
1 tablespoons kosher salt
1 teaspoons freshly ground black pepper
1/3 cup licorice-flavored liqueur (recommended: Pernod)
1 1/2 pounds cooked lobster meat
1 pounds kielbasa -- sliced 1/4 to 1/2-inch thick
1 packages frozen peas (10-ounce)
1 tablespoons minced fresh flat-leaf parsley leaves
2 lemons -- cut into wedges
Preheat the oven to 425 degrees F.
Heat the oil in a large ovenproof Dutch oven. Add the onions and cook
over medium-low heat for 5 minutes, stirring occasionally. Add the
bell peppers and cook over medium heat for 5 more 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 it in the oven. After 15 minutes,
stir the rice gently with a wooden spoon, and return it to the over
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 licorice-
flavored liqueur. Cook the paella over medium heat for 1 minute,
until the liqueur 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.
Prep Time: 20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings
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