📝 About This Recipe
A luxurious take on the classic Spanish Valencian dish, this Lobster Paella features succulent tails nestled in a bed of saffron-infused Bomba rice. This recipe focuses on building deep, smoky layers of flavor using a traditional 'sofrito' and a rich seafood fumet that ensures every grain of rice is a flavor bomb. The ultimate prize is the 'socarrat'—the crispy, caramelized layer of rice at the bottom of the pan that signifies a true paella masterpiece.
🥗 Ingredients
The Seafood
- 2-4 pieces Lobster Tails (split lengthwise)
- 8 pieces Large Shrimp (peeled and deveined, tail-on)
- 1/2 lb Squid (cleaned and sliced into rings)
The Aromatics & Sofrito
- 1/4 cups Extra Virgin Olive Oil (high quality)
- 1 Yellow Onion (very finely diced)
- 1 Red Bell Pepper (diced into small squares)
- 4 cloves Garlic (minced)
- 2 Roma Tomatoes (grated, skins discarded)
- 1 tablespoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet)
Rice & Liquid
- 2 cups Bomba Rice (or Calasparra rice; do not use long-grain)
- 5 cups Seafood Stock (kept hot in a separate saucepan)
- 1/2 teaspoon Saffron Threads (crushed and steeped in 2 tbsp hot water)
- 1 teaspoon Sea Salt (to taste)
Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 1 Lemon (cut into wedges)
- 1/2 cup Frozen Peas (thawed)
👨🍳 Instructions
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1
Place the seafood stock in a saucepan and bring to a low simmer. Add the crushed saffron threads to the stock to infuse it with color and aroma.
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2
Heat the olive oil in a 15-inch paella pan over medium-high heat. Season the lobster tails with a pinch of salt and sear them flesh-side down for 2-3 minutes until they turn bright red and slightly charred. Remove and set aside.
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3
In the same oil, quickly sear the shrimp and squid rings for 1-2 minutes until just opaque. Remove and set aside with the lobster.
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4
Reduce the heat to medium. Add the onions and red bell peppers to the pan. Sauté for 5-7 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic and smoked paprika. Cook for only 30-60 seconds to release the fragrance without burning the paprika.
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6
Add the grated tomato pulp. Cook this mixture (the sofrito) for 5-8 minutes, stirring frequently, until the water has evaporated and the tomato has darkened into a thick, jam-like consistency.
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7
Add the Bomba rice to the pan. Stir for 2 minutes to ensure every grain is thoroughly coated with the oil and sofrito base. This 'toasts' the rice and prevents it from becoming mushy.
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8
Pour in 4.5 cups of the hot saffron-infused stock. Stir once to distribute the rice evenly across the pan. Taste the liquid and add salt if necessary. IMPORTANT: Do not stir the rice again after this point.
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9
Simmer on medium-high heat for 10 minutes. You will see the rice begin to absorb the liquid and small holes (chimneys) forming on the surface.
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10
Reduce heat to low. Arrange the lobster tails (shell side down), shrimp, and squid back on top of the rice. Sprinkle the peas evenly over the surface.
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11
Continue to cook for another 8-10 minutes until the liquid is fully absorbed and the rice is tender but still has a slight bite (al dente).
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12
To create the socarrat, turn the heat up to medium-high for the final 1-2 minutes. Listen for a faint crackling sound and a nutty aroma. Use a spoon to check the edge; you want a golden-brown crust, not a burnt one.
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13
Remove the pan from the heat. Cover the entire pan with a clean kitchen towel or foil and let it rest for 5-10 minutes. This allows the moisture to redistribute, perfecting the rice texture.
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14
Garnish with fresh parsley and lemon wedges. Serve directly from the pan to the table for the most impressive presentation.
💡 Chef's Tips
Always use short-grain Spanish rice like Bomba or Calasparra as they absorb three times their volume in liquid without breaking down. Resist the urge to stir the rice once the stock is added; stirring releases starch and makes the paella creamy like risotto, which you want to avoid. If the rice is still too firm but the liquid is gone, add the remaining 1/2 cup of hot stock and cover for a few more minutes. The 'socarrat' is the caramelized bottom layer; if you don't hear the crackle at the end, you haven't achieved it yet. Use a wide, shallow paella pan to ensure the rice cooks in a thin, even layer for the best texture.
🍽️ Serving Suggestions
Pair with a chilled glass of Spanish Albariño or a dry Rosé to cut through the richness of the lobster. Serve with a side of homemade roasted garlic aioli for dipping the seafood. A simple green salad with a light sherry vinaigrette balances the savory depth of the rice. Offer extra lemon wedges on the side to brighten the flavors just before eating. Crusty sourdough bread is perfect for wiping up any remaining saffron juices from the pan.