Wednesday, September 14, 2011

Paella with Panache

Remember how I told you about the lobster stock last week?  Well, get ready cause we’re gonna use it here. 
But a side note, this is not animal friendly.  I murdered two lobsters and plan on showing you the gory details.  I even took video of the lobster still twitching and flailing a full five minutes after I split him in half and scooped out his brains with my fingers. 

At any rate, this recipe is wonderful.  And because there are only a few weeks left that we can successfully grill outside without freezing, I recommend trying this now.  I’ll let all these pictures tell the story and entice you to try this.

Aanother aside, if you tell your boyfriend’s parents that they’ll have lobster paella when they visit, but they are unable to bring their paella pan, you may just get one for your birthday.  Just sayin.

Grilled Lobster Paella
From Bon Appetít July 2011

1/3 c. olive oil
¾ lb. fresh chorizo, cut into chunks
1 large leek, diced
1 Tbs. smoked paprika
2 cups short grain rice (like calasparra, bomba, or abrorrio)
¼ tsp. saffron
5-6 cups lobster stock (closer to 5, but use your discretion here)
2 live lobsters, split in half  and claws cracked (do this just before cooking them)
1 ½ cups peas (thawed if frozen)
Salt to taste
¼ c parsley, chopped
2 lemons, cut in segments for each person

Prepare the grill, and if necessary start other charcoal to add in.  Place a 16” paella pan on the grill, add oil, chorizo and leeks.  Cook, stirring until chorizo is browned and the leeks are softened about 3 or 4 minutes.  Add smoked paprika and rice, coating everything in oil, about 2 minutes. 

Add saffron and 5 cups of lobster stock (you can add the 6th if the rice seems two hard). Stir just at first to evenly distribute everything, then leave it alone.  To ensure even cooking, rotate the pan around thee grill so that each part gets time closer to the heat.  After about 10 minutes, add the lobsters shell side down. 

At this point you can add more coals, but if the heat is fine, close the lid and cook another 10 minutes. Once the lobsters are just red and the meat is opaque, scatter the peas over everything and cook another 5 to 10 minutes so that the rice is cooked and looks dry.  Remove pan from grill, cover and let rest for 5 minutes.  Sprinkle with parsley and serve with lemon segments.  Serves 4 with leftovers.

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