Easy Lobster Paella Recipe

Name: Easy Lobster Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup good olive oil; 1 1/2 cups chopped yellow onion (2 onions); 2 red bell peppers, cored and sliced into 1/2-inch strips; 2 tablespoons minced garlic (4 to 6 cloves); 2 cups white basmati rice; 5 cups good chicken stock, preferably homemade; 1/2 teaspoon saffron threads, crushed; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1/3 cup licorice-flavored liqueur (recommended: Pernod); 1 1/2 pounds cooked lobster meat; 1 pound kielbasa, sliced 1/4 to 1/2-inch thick; 1 (10-ounce) package frozen peas; 1 tablespoon minced fresh flat-leaf parsley leaves; 2 lemons, cut into wedges

Servings: persons

1/4 cup good olive oil
1 1/2 cups chopped yellow onion (2 onions)
2 red bell peppers, cored and sliced into 1/2-inch strips
2 tablespoons minced garlic (4 to 6 cloves)
2 cups white basmati rice
5 cups good chicken stock, preferably homemade
1/2 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup licorice-flavored liqueur (recommended: Pernod)
1 1/2 pounds cooked lobster meat
1 pound kielbasa, sliced 1/4 to 1/2-inch thick
1 (10-ounce) package frozen peas
1 tablespoon minced fresh flat-leaf parsley leaves
2 lemons, cut into wedges

1
Preheat the oven to 425 degrees F.
2
Heat the oil in a large ovenproof Dutch oven.
3
Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally.
4
Add the bell peppers and cook over medium heat for 5 more minutes.
5
Lower the heat, add the garlic, and cook for 1 minute longer.
6
Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil.
7
Cover the pot and place it in the oven.
8
After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.
9
Transfer the paella back to the stove top and add the licorice-flavored liqueur.
10
Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice.
11
Turn off the heat and add the lobster, kielbasa, and peas and stir gently.
12
Cover the paella, and allow it to steam for 10 minutes.
13
Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

1115

kcal

Calories

Fat

108

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup good olive oil, 1 1/2 cups chopped yellow onion (2 onions), 2 red bell peppers, cored and sliced into 1/2-inch strips, 2 tablespoons minced garlic (4 to 6 cloves), and more.

Yes, Easy Lobster Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Lobster Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions