Delicious Lobster Seafood Paella

I had never even attempted paella until a few years ago, always thinking it was way too complicated for a home cook like me. Growing up, the fanciest rice dish we ever made was Uncle Ben’s with some frozen peas mixed in.

But here’s the thing about seafood paella – it’s actually not as scary as it seems. Sure, working with lobster felt intimidating at first, but once you break it down into simple steps, it’s just rice cooking with some really good seafood. And unlike my first attempts at risotto (which ended up more like rice soup), paella is pretty forgiving as long as you follow a few basic rules.

What Kind of Lobster Should I Use?

For paella, you’ve got a few good options when it comes to lobster. Cold water lobsters, especially Maine lobsters, are often considered the best choice since they tend to have sweeter, more tender meat. You can use either fresh whole lobsters or pre-cooked lobster meat – both work well in this dish. If you’re using whole lobsters, look for ones that are lively and weigh around 1¼ pounds each, which will give you plenty of meat for the paella. While frozen lobster meat can be used in a pinch, fresh is definitely preferable since you’ll get better texture and flavor, plus you can use the shells to make your own lobster broth for an extra flavor boost.

Options for Substitutions

While paella is a classic dish with some key ingredients, there’s room for flexibility with several components:

• Saffron: This is one ingredient I wouldn’t skip – it’s essential for authentic paella flavor. While turmeric can provide similar color, it won’t give you that distinctive paella taste.
• Seafood options: You can mix and match seafood based on what’s available. If lobster is too pricey, try using more shrimp or add clams instead. Can’t find fresh mussels? Double up on scallops or add firm white fish pieces.
• Rice: Traditional Spanish bomba or Calasparra rice works best, but medium-grain rice can work too. Don’t use long-grain rice as it won’t absorb flavors the same way. Avoid risotto rice – it’s too creamy for paella.
• Chorizo: Spanish chorizo is ideal, but Portuguese linguiça or even spicy Italian sausage can work. For a lighter option, use chicken sausage with added paprika.
• Broths: You can use all seafood stock instead of mixing different broths. If you can’t find lobster broth, fish stock or clam juice mixed with regular seafood stock works well.
• White wine: If you prefer not to use wine, just replace it with extra broth and add a splash of lemon juice for brightness.

Watch Out for These Mistakes While Cooking

The biggest challenge when making paella is achieving that perfect socarrat (crispy bottom layer) – to get there, resist the urge to stir the rice once all the liquid is added, and instead let it cook undisturbed over medium-high heat for the last few minutes until you hear a gentle crackling sound. Another common mistake is overcrowding the pan with seafood, which can lead to uneven cooking – instead, add the seafood in stages, starting with the longest-cooking items like lobster, followed by shrimp and scallops, and finally the quick-cooking mussels. The timing of your rice is crucial too – make sure to use the right rice-to-liquid ratio (typically 1 cup rice to 2-2.5 cups liquid) and avoid lifting the lid during cooking, as this releases essential steam and can result in undercooked rice. For the best flavor development, don’t skip blooming the saffron in hot water for at least 15 minutes before adding it to the dish – this simple step releases its full color and aroma.

What to Serve With Seafood Paella?

Since paella is already packed with protein, rice, and vegetables, you’ll want to keep the sides simple and light. A crusty loaf of Spanish bread is perfect for soaking up the flavorful saffron-infused broth, while a simple green salad dressed with olive oil and lemon juice adds a fresh contrast to the rich seafood. I like to serve some lemon wedges on the side – a squeeze of citrus really brings out the best in the lobster and shrimp. For drinks, you can’t go wrong with a chilled Spanish white wine like Albariño or a pitcher of sangria to complete your meal.

Storage Instructions

Keep Fresh: Seafood paella is best enjoyed fresh, but if you have leftovers, place them in an airtight container and keep in the fridge for up to 2 days. The rice might absorb more liquid during storage, but that’s totally normal. Just note that seafood dishes are best consumed sooner rather than later for the best taste and food safety.

Make Ahead Tips: While paella is traditionally served right away, you can prep some components in advance. Chop your vegetables, measure out spices, and clean your seafood the day before. Store each prepped ingredient separately in the fridge. This way, when you’re ready to cook, everything’s organized and ready to go!

Warm Up: To enjoy leftover paella, gently heat it in a pan over medium-low heat with a splash of broth or water to help restore moisture. Stir occasionally until warmed through. I don’t recommend microwaving as it can make the seafood tough and rubbery.

Preparation Time	30-45 minutes
Cooking Time	30-45 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 180-210 g
• Fat: 90-110 g
• Carbohydrates: 250-300 g

Ingredients

• 1 to 1 ½ pounds lobster meat (approximately three 1 1/4-pound lobsters)
• 1 pound large shrimp, peeled and deveined
• 1 pound sea scallops
• 1 pound mussels
• ½ pound diced chorizo
• ½ cup hot water
• ½ teaspoon saffron threads
• 3 tablespoons extra virgin olive oil
• 1 diced yellow onion
• 1 diced celery stalk
• 3 minced garlic cloves
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup lobster broth (or seafood stock as an alternative)
• 3 cups rice
• 4 to 5 cups chicken or vegetable broth
• ½ cup white wine
• 1 bay leaf
• ½ teaspoon paprika
• 1 can diced tomatoes (14.5 ounces)
• ½ cup frozen green peas
• Optional: freshly chopped parsley for garnish

Step 1: Cook the Lobsters

To start, bring a large pot of salted water to a rolling boil over high heat.

Ensure there’s at least two inches from the top to avoid boiling over.

Optionally, you can freeze the lobsters for 10 to 15 minutes before boiling to minimize movement.

Add each lobster to the boiling water head first, cover the pot, and return it to a boil.

Stir the lobsters halfway through cooking.

Cooking times vary based on size: approximately 10 minutes for 1.25-pound lobsters and 15 minutes for 2-pound lobsters.

Save 1 cup of water from the pot for the seafood paella.

Step 2: Prepare the Lobster Meat

Allow the lobsters to cool until they can be handled comfortably.

Remove the meat from the tail, claws, knuckles, and legs.

You can give the claw and tail meat a rough chop or leave some whole for presentation on the finished dish.

Step 3: Prep the Saffron and Sauté Vegetables

In a small bowl, combine hot water with saffron and set it aside to steep.

In a large deep-sided, heavy-bottomed pan or a Dutch oven, heat the oil over high heat.

When the oil shimmers, add the onion and celery, season with salt and pepper, and cook for about 2 to 3 minutes until they become translucent.

Lower the heat to medium-high, add garlic, and cook for another minute.

Remove the vegetables from the pan, leaving any leftover oil in the pan.

Step 4: Cook the Scallops and Chorizo

Return the pan to the heat and sear the scallops for 2 minutes on each side until browned.

Add the chorizo and cook for about 2 minutes.

Optionally, remove the scallops to a plate to prevent overcooking.

Deglaze the pan with white wine, scraping the bottom with a wooden spoon or spatula.

Step 5: Cook the Rice

Stir the rice into the wine and chorizo mixture, allowing it to soak up any liquid in the pan.

Cover with the lobster broth and enough chicken (or vegetable) stock to reach about 1 inch over the rice, approximately 4 and ½ cups.

Stir in the sautéed vegetables, bay leaf, paprika, and diced tomatoes with their juices.

Bring to a boil, then reduce the heat to medium-low.

Partially cover with a lid and cook for 15 to 20 minutes, adding more chicken stock if the liquid absorbs too quickly.

Step 6: Cook the Seafood and Finish the Paella

About 7 or 8 minutes before the rice is done (there should still be about 1/4 inch of liquid in the pan), stir in the saffron water and add the mussels and shrimp.

Cook until the shrimp turn pink and the mussels open.

Add the reserved scallops and any collected juices, the cooked lobster, and frozen peas to the rice to heat through.

Optionally, garnish with fresh chopped parsley before serving.