Lobster, Chorizo, and Mushroom Paella
 
 
Author:
Recipe type: Entree
Cuisine: Spanish
Ingredients
  • For the stock:
  • 1 large red ripe tomato, halved
  • ½ head of garlic - halved and with paper skin removed
  • 6 fresh flat-leaf parsley sprigs
  • 1 bay leaf
  • 4 uncooked lobster tails
  • ½ pound jumbo uncooked shrimp
  • 3 tablespoons Salmorra
  • 1 teaspoon lobster soup base
  • For the rice:
  • ¼ cup Spanish extra-virgin olive oil
  • 8 ounces fresh seasonal mushrooms - i.e. chantrelle, pioppini, beech or anything you find
  • 1 cup Spanish Bomba rice
  • pinch of saffron
  • sea salt to taste
Instructions
  1. For the stock: Combine the tomato, garlic, parsley, bay leaf in a large stock pot and cover with 2 quarts of water. Bring to a boil over high heat, then lower the heat to a simmer.
  2. Using a sharp knife, separate the lobster meat from the tail. Refrigerate the lobster meat until ready to use in the paella. Add the lobster shells and uncooked shrimp (shell on) to the stockpot and continue to simmer the stock for 1 hour.
  3. Remove the stock from the heat. Remove lobster tail shells from pot. Transfer the shrimp and 2 cups of the stock to a blender and puree. Set a fine mesh strainer over the stockpot and pour the puree through the strainer back into the pot and stir until well combined. Then strain all of the stock through another fine mesh strainer or a cheesecloth-lined colander. Set the stock aside and discard the solids.
  4. Prepare the rice: Using a sharp knife, cut up the reserved lobster.
  5. In a 13-inch paella pan, heat 2 tablespoons of the olive oil over medium heat for 2 minutes until just smoking. Add the lobster pieces and sauté about 1 minute on each side. Transfer the lobster to a plate. Pour 2 more tablespoons of the olive oil into the paella pan, then add the chorizo and sauté for 2 minutes. Add chanterelles and sauté for 2 minutes.
  6. Stir in the rice and salmorra and cook for 1 minute. Pour in 4 cups of the strained stock and stir until well combined, about 30 seconds. Increase the heat to high and cook for 6 minutes. Do not stir the rice again as it may cause the rice to cook unevenly.
  7. Add the saffron and season to taste with salt. Reduce the heat to low and simmer for 11 minutes. After about 6 minutes, add the lobster pieces to the paella to continue to cook for the final 5 minutes. The rice should have absorbed all of the liquid. Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving. Serve with spoonfuls of allioli.
Recipe by Tout va bien! (tm) at https://christymajors.com/wine-pairing-weekend-paella-albarino/