Lobster Paella - 2017 Mariposa
- 1/4 cup Olive oil
- 1 1/2 cups Yellow onion, chopped (2 onions)
- 2 Red bell peppers, cored and sliced into 1/2-inch strips
- 2 tbsps Garlic, minced (4 to 6 cloves)
- 2 cups White basamati rice
- 5 cups Chicken stock, preferably homemade
- 1/2 tsp Saffron threads, crushed
- 1/4 tsp Crushed red pepper flakes
- 1 tbsp Kosher salt
- 1 tsp Finely ground black pepper
- 1/3 cup Licorice-flavored liqueur (recommend Pernod)
- 1 1/2 lbs Lobster meat, cooked
- 1 lb Kielbasa, sliced 1/4 to 1/2-inch thick
- 10 ozs Frozen peas
- 1 tbsp Fresh flat-leaf parsley leaves, minced
- 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.