Lobster Paella

Paella is perhaps the most famous of all Spanish dishes; the name Paella refers to the pan in which the dish is cooked, with arroz being the Spanish name for rice. For a long time Paella has been seen in Britain as a poor version of the Italian Risotto, kept warm and served in long buffets in hotels in Spanish holiday resorts, but Paella is truly a great dish: easy to make, fun to share and great to taste. I have used lobster in this recipe but this can be replaced with chicken, squid, mussels, rabbit or anything you have to hand. The quality of the rice is important so buy a good one.

Serves 4-6

The best way the eat Paella is in a group, all sharing, with some ice cold Fino Sherry or a nice Macabero Spanish white wine.

Ingredients

500g white fish cut into small chunks
1 carrot, finely chopped
1 onion, finely chopped
2 cloves of garlic, chopped
2 fresh springs parsley, finely chopped
1 table spoon olive oil
1 large live lobster
1 teaspoon paprika
400g Calasparra (Paella rice) or Risotto rice
Few strands of saffron
Salt
 

To make the stock (This adds real depth of flavour to the Paella and can be done up to two days before)

Heat 5 pints of water in a pan and when simmering add the white fish, carrot and onion and simmer for 45 mins (this adds real depth of flavour to the Paella and can be done up to two days before).

To prepare the Paella

Kill the lobster by placing a large knife though the cross on the back of its neck and then cut the lobster into two (you can ask the fish monger to do this).Take a large frying pan and pour in olive oil.

Put the lobster into the pan with the garlic and fry.

Put in the paprika and rice, and continue to fry for 2-3 mins not allowing the rice to stick to the pan.

Now add the stock a 1/4 at a time and keep stiring until the rice has soaked up the liquid stock.

Add the saffron and salt; it is very important to taste at this time make sure there is enough salt in the Paella.

Cook for 8-10 mins and then the Paella is ready.