Spanish Paella recipe - Paella with lobster, and shell fish

You will need
450g cooked lobster meat cut into thick slices
12 large langoustines peeled and deveined
450g mussels well scrubbed and cleaned
250g shell on prawns peeled and deveined
1 small chicken jointed
55g butter
6 large tomatoes skined, de seeded and chopped
1 small onion minced
garlic minced
250g paella rice
1 litre fish stock or water
5 tablespoons dry sherry

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Firstly, to prevent panic, prepare everything prior to cooking.

Heat the butter in a paella pan or large skillet and brown the jointed chicken, set aside and sauté the onion, garlic and rice for a few minutes until the rice is opaque. Pour in the stock and stir. Add the chicken and leave the pan to simmer for 15 minutes shaking occasionally to prevent the rice from sticking. Now add the sherry, saffron and tomatoes and continue cooking for 5 minutes more. Stir in the prawns and the lobster meat and place the mussels and langoustines on top, cover and leave for 3-4 minutes more until the mussel shells have opened, disgard any that are still closed. Turn off the heat and leave it to rest for 5 minutes. Serve hot sraight from the pan garnished with pasley and lemon. Serves 6.

Paella recipes

Paella with meat & fish
Paella with seafood & chicken
Paella with lobster & shellfish
Paella with chorizo & fried garlic
Arroz Negre con Alioli (rice in squid ink with garlic sauce)

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