Lobster Paella Valencia
BY Elizabeth White-Nadler
For our 20th anniversary celebration this year, I ordered the lobster dinner for four and had it delivered to our rented beach condo. The first night we ate steamed mussels in butter/garlic sauce and a traditional steamed lobster dinner, including corn and potatoes. Then…for the second night I made my husband’s favorite, Paella Valencia ala Maine Lobster from GetMaineLobster.com.
- Lobster Clam and Tail Meat
- Package of Vigo Rice and Seafood Kit
- Browned Chicken Thighs ands Legs
- English Peas
Brown the chorizo in the pan and remove, cook the chicken in a small amount of the chorizo drippings (add olive oil if needed) and remove, sauté the rice in the chorizo/chicken drippings; then add the canned seafood, return the chorizo and chicken to the pan, nestle in the shrimp and lobster pieces, cover loosely with foil, and cook over flame or in the oven until rice is tender and shellfish is light pink but still juicy. The lobster in this paella is amazing. Enjoy!