Lobster Paella

8 servings

2 tbsp olive oil
16 large shrimp - peeled and deveined
1 small onion, diced
2 tsp minced garlic
2 cups Arborio rice
5 1/2 cups hot fish stock (or use vegetable stock if you can't find good fish stock locally)
1/4 tsp saffron threads
1 1/2 tsp smoked paprika (Spanish pimentón is preferred!)
1 tsp lemon zest
salt to taste
16 mussels, scrubbed and debearded
1lb fresh fish fillets, cut into chunks
1 cooked lobster tail, cut into 1/2-inch thick slices
2 tomatoes, seeded and diced

1. Heat olive oil in a very large skillet (or paella pan) over medium heat.

2. Stir in red onion and garlic. Cook for a few minutes until the onion has softened and turned translucent.

3. Stir in Arborio rice until coated with oil and starting to brown.

4. Pour in the fish stock and season with saffron, smoked paprika and lemon zest. Bring to a simmer over medium-high heat. Season with salt to taste.

5. Reduce heat to medium-low and gently simmer uncovered for 15 minutes, stirring occasionally.

6. Gently place the mussels and shrimp into the rice, cover the pan and simmer for 5 minutes. Next, add the fish, recover and simmer for another 10 minutes.

7. Add lobster and diced tomatoes. Cover and simmer until the mussels have opened.