Spanish Lobster and Mushroom Paella Recipe

Lobster and Mushroom Paella – a Spanish recipe thats simple to follow. All you need to do is throw all the ingredients, mushrooms / lobster together and it’s almost ready! This recipe is not from this fantastic book but you can buy it at Amazon.

Lobster and Mushroom Paella Ingredients

Spanish Lobster and Mushroom Paella

  • 1 ripe tomato, halved
  • ½ head garlic, papery skin removed, halved
  • 4 fresh flat-leaf parsley sprigs
  • 1 bay leaf
  • 1 1½-pound lobster
  • 3 blue crabs, fresh or frozen
  • 3 tablespoons salmorra
  • ¼ cup spanish extra-virgin olive oil
  • 8 ounces fresh seasonal mushrooms such as chanterelles, pioppini, and beech
  • 1 cup spanish bomba rice
  • pinch of saffron
  • sea salt to taste
  • allioli
  • Method

  • Prepare the stock: Combine the tomato, garlic, parsley, and bay leaf in a large stockpot. Using a sharp knife, separate the lobster head from the claws and body. Split the lobster head in half and add to the pot. Refrigerate the body and claws until ready to use in the paella. With the same sharp knife, cut the crabs into quarters and add them to the pot. Cover with 2 quarts of water and stir in the salmorra. Bring to a boil over high heat, then reduce the heat to medium-low and simmer the stock for 1 hour.
  • Remove the stock from the heat. Transfer the lobster head and the crabs, and 2 cups of the stock to a blender and crush the shellfish. Then stir the crushed shellfish mixture back into the pot until well combined. Strain the stock through a fine-mesh strainer or a cheesecloth-lined colander. Press down on the solids with the back of a spoon to release all the liquids. Discard the solids and set the stock aside.
  • Prepare the rice: Using a sharp knife, cut up the reserved lobster. Separate the claws from the knuckles and slice the tail into 4 pieces. Crack the claws with the knife so they will be easy to pull apart once they are cooked. Cut the knuckles into two pieces.
  • 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 mushrooms and sauté for 2 minutes. Stir in the rice and cook for 1 minute. Pour in 3 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.
  • 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.
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