This saffron-infused easy seafood paella with shrimp and lobster is a simpler take on the traditional beloved Spanish dish with fewer ingredients and no special pan. It will deliver the WOW factor on all level, but you don’t need to wait for a special occasion to make it!
This is my personal take on this dish and is different from the traditional, but it offers a few easy tips for the home cook (be sure to check out the tips and video below)
According to this History of Paella article, paella combines the Roman and Arabic cultures as Arab conquerors introduced rice in Valencia. The word “paella,” may have stemmed from the Arabic word “baquia,” which simply means “leftovers.” And it is said that this meal was introduced by Valencia farm workers as the delicious solution to leftovers. Basically, a one-pot rice meal embellished with whatever ingredients one had on hand. And that’s why, it makes perfect sense that there are many variations of it today.
In an article by The Guardian, Valencian chef Llorenç Millo is quoted saying, “paella has as many recipes as there are villages, and nearly as many as there are cooks.” To me, that makes it one of the most exciting and inviting dishes.
And I’ll say right off the bat, this seafood paella recipe is my own pared down version, prepared as an easy weeknight solution that does not require a special fire nor a special pan.
Paella, the iconic Spanish rice dish, is a delicious combination of savory saffron rice, veggies, and protein. While the traditional paella features seafood like mussels, shrimp, and prawns, many wonder: can you add lobster to paella?
Lobster is a luxurious ingredient that can impart complexity and depth to any dish. Originally from the American northeast, this crustacean delicacy has gained worldwide fame. As a result some chefs have started incorporating lobster into the Spanish favorite. However paella traditionalists argue this addition could change the dish’s essence. In this article, we’ll explore the debate around adding lobster to paella – culinary sin or delicious twist?
The Classic Ingredients of Paella
Paella originates from the Valencia region of Spain. It’s a rice dish that’s been cherished for ages. The classic paella ingredients are Bomba or Calasparra rice saffron, olive oil, garlic onions, and tomatoes. These core ingredients define the dish’s characteristic flavors.
Seafood is also central to paella. Adding lobster aligns with this tradition. Shrimp mussels and scallops commonly feature in paella recipes. Lobster’s sweet richness pairs perfectly with the rice, veggies, and seafood. However, some claim that including lobster is untraditional.
The History and Regional Variations of Paella
Paella is intrinsic to Spanish food culture as the country’s national dish. It originated in Valencia, traditionally made by farmers with local ingredients like Spanish rice, saffron, chicken, and rabbit. As the dish gained popularity, chefs started experimenting, including new ingredients like lobster.
Today, many regional paella variations exist, each with distinctive ingredients and prep styles. Coastal versions often contain seafood like mussels, shrimp, and squid. Inland recipes feature meats like rabbit, chicken, and pork. Mushroom paella is a popular veggie take. While lobster paella isn’t traditional, its prevalence is rising for its luxe appeal.
The Controversy Around Adding Lobster
Opinions are split on adding lobster to paella. Some welcome it, while purists reject it as inauthentic.
One argument against lobster paella is that it can overpower the other flavors. Traditionalists believe paella should only use native Valencian seafood like shrimp, clams, and mussels. However, with paella’s growing fame, chefs worldwide are experimenting with new ingredients like lobster to put their spin on the classic. Ultimately, including lobster comes down to personal preference.
Preparing Lobster for Paella
Preparing lobster for paella requires care. First, wash the lobster under cold running water. Put it in a large pot filled with salted water to cover completely.
Bring the water to boil. Cook the lobster until the shell reddens and the meat feels slightly firm, around 10-12 minutes per pound. Once cooked, remove the lobster and let it cool before shelling and chopping into bite-size chunks. Add the lobster to the paella with other seafood like clams, mussels or shrimp.
Picking the Right Wine for Lobster Paella
Selecting wine for lobster paella comes down to balance. A white with bright acidity complements the rich lobster and enhances its sweetness. Good options are Sauvignon Blanc, Pinot Grigio, and Albariño.
For red wine lovers, lighter fruit-forward reds like Tempranillo or Pinot Noir work well. Keep the tannins low, as they can overwhelm the delicate lobster. For something sweeter, Rosé or Champagne are great pairings too. There are many wines to explore, so find what best suits your palate.
Fabulous Seafood Alternatives to Lobster
While lobster adds luxury, it can get pricey. Luckily, other quality seafood can achieve similar results.
Mussels are a more affordable pick with equal richness. Shrimp are another crowd-pleasing option for paella lovers. Squid and clams also supply terrific flavor and texture. Ultimately, the seafood choice depends on taste, budget and availability.
Serving Lobster Paella Like a Pro
Perfect presentation takes lobster paella to the next level. Serve in a large paella pan, garnished with lemon, parsley and paprika. Let it rest before serving so the flavors meld.
Offer the lobster shell-on so guests can enjoy succulent meat straight from the shell. Encourage mixing lobster with the rice for well-balanced bites. Pair with a crisp white wine or sangria to complement the seafood and saffron. With these tips, your lobster paella will impress!
The Verdict: Lobster Paella is a Luxurious Twist
Incorporating lobster into paella may go against tradition, but it can add alluring flavor and luxury. Lobster’s sweetness paired with saffron, paprika and other herbs and spices creates decadent, bold paella.
Admittedly, lobster can be pricey and may not suit every budget. But for special occasions, lobster paella provides an elegant, visually stunning, utterly mouthwatering experience. With careful preparations and wine pairings, lobster paella makes for an unforgettable Spanish-inspired feast.
So while lobster paella has its critics, there’s no denying the sheer indulgence of this inventive take on a classic dish. For the adventurous home chef ready to take their paella to the next level, lobster may just be the perfect addition. ¡Buen provecho!
Can you use a wok to make paella? What pan is best?
If you have a paella pan or even a special outdoor paella grill (affiliate links), that would be ideal. But I don’t have one, and found it easy enough to use a sturdy skillet.
The important thing is that the skillet you use has a large and even surface, which aids in cooking the rice properly and quickly. That’s why a round-bottomed wok is not a good choice for making paella. It’s not impossible, but if you’re new to making this, you would have better results using a carbon steel pan or a cast iron skillet, which is what I used in this recipe.
What kind of rice to use?
When you cook paella rice, you’re looking for the end result to be dry, separated rice and not something like a creamy risotto or a sticky rice like you would eat at a Chinese restaurant. That’s why, your choice of rice here is important.
The best rice option to use when making this dish is a medium-grain rice that can absorb the liquid while maintaining some bite and firmness. Round Spanish rice could be hard to find, but something like Goya medium grain rice (affiliate link) will work. Long-grain rice is not a good option here.
I take comfort in that paella is one dish you can make your own.
In this easy seafood paella, I kept the ingredient list short, focusing on two seafood options: shrimp and lobster. If either is not available to you, feel free to get creative using a firm fish or some mussels or clams. I did not add any chicken or chorizo, but again, if that is something you are looking for, feel free to adapt this recipe (see section below called “variations”).
And while, traditionally, this dish is cooked over open fire made of tree prunings, this easy, home-cooked version is simply cooked on the stovetop.
Spectacular Lobster Paella
FAQ
Can you put lobster in paella?
Paella can be made with all sorts of meat, seafood and vegetables. This version takes a luxurious twist with the addition of fresh lobster. The recipe also calls for piquillo peppers, a sweet, intensely flavored Spanish pepper that is fire-roasted after harvesting and packed in jars.
What seafood is used in paella?
The Seafood and Chorizo
I chose shrimp, clams, and mussels for this seafood version of paella, and Spanish dry-cured chorizo for its smoky, meaty flavor. Chorizo can be a controversial add-in and not all Spanish cooks agree that it belongs in paella, so skip it if you like.
What is a good substitute for shrimp in paella?
Seafood: I like to use a variety of shellfish to make my seafood paella. This one includes clams, scallops and shrimp. You can substitute lobster, langostine, fish, calamari or mussels.
What meat to use in paella?
Valencian paella, generally, is cooked with meat (chicken, rabbit, pork ribs, snails), tomatoes (peeled and grated), paprika, rosemary, saffron, garlic and …
Can you add lobster to paella?
Every part of lobster is perfectly suited for being added to lobster paella. If you decide on our live Maine lobster, you are guaranteed to have the essence of lobster infused into every bite of paella. The shells can be used to reinforce the lobster flavor in your chicken or seafood stock.
Can you use Maine lobster shells in paella?
If you decide on our live Maine lobster, you are guaranteed to have the essence of lobster infused into every bite of paella. The shells can be used to reinforce the lobster flavor in your chicken or seafood stock. Simply add the shells to your stock and allow it to simmer, infusing it with flavor.
How do you cook lobster in a paella pan?
To start, pour the oil in a paella pan over medium heat. Add the chopped onion and poach for a few minutes, until it is translucent. Next, add the chopped lobster and let it fry for several minutes until it has a pinkish color. Once it is half done, take it out and set aside.
What is a lobster twist on Paella?
Paella is a traditional Spanish dish, typically made with seafood, chicken or rabbit, rice, and some variety of green beans. This lobster twist on paella puts the emphasis on the seafood with a little bit of sautéed chorizo to add pleasant heat and a little fat.
Is lobster paella a luxury dish?
While there are many versions of paella, lobster paella takes the savory Valencian dish to luxurious levels. This is a dish that can easily feed a crowd. It also allows you to utilize a luxury item like lobster and stretch it out so everyone can enjoy the sweet, succulent king of the sea.
How do you make seafood paella with saffron?
Save 1 cup of water from the pan for the seafood paella. Prep the lobster meat. Let the lobsters cool until able to handle. Remove the meat from the tail, claws, knuckles, and legs. Give the claw and tail meat a rough chop or leave some whole for presentation on the finished dish. Prep the saffron. In a small bowl combine hot water and saffron.