Lobster Paella on the Grill Recipe

Name: Lobster Paella on the Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock or low-sodium broth; 1/4 cup extra-virgin olive oil; 8 skinless, boneless chicken thighs, trimmed of excess fat (about 2 pounds); Salt and freshly ground pepper; 3 chorizo sausages, cut into 1-inch chunks (about 1/2 pound); 2 medium onions, coarsely chopped; 3 bell pepperspreferably 1 red, 1 yellow and 1 orange, cut lengthwise into 1-inch strips; 6 garlic cloves, thinly sliced; 3 cups medium-grain Spanish rice, such as Valencia, or arborio rice (18 ounces); 1/2 teaspoon saffron threads; Two 1 1/4-pound lobsterstails split lengthwise, claws and knuckles cracked and heads discarded (see Note); 2 pounds large shrimp, shelled and deveined; 1 pound littleneck clams, scrubbed; 1 pound mussels, scrubbed and debearded; Lemon wedges, for serving

Servings: persons

6 cups chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
8 skinless, boneless chicken thighs, trimmed of excess fat (about 2 pounds)
Salt and freshly ground pepper
3 chorizo sausages, cut into 1-inch chunks (about 1/2 pound)
2 medium onions, coarsely chopped
3 bell pepperspreferably 1 red, 1 yellow and 1 orange, cut lengthwise into 1-inch strips
6 garlic cloves, thinly sliced
3 cups medium-grain Spanish rice, such as Valencia, or arborio rice (18 ounces)
1/2 teaspoon saffron threads
Two 1 1/4-pound lobsterstails split lengthwise, claws and knuckles cracked and heads discarded (see Note)
2 pounds large shrimp, shelled and deveined
1 pound littleneck clams, scrubbed
1 pound mussels, scrubbed and debearded
Lemon wedges, for serving

1
Light a grill.
2
In a medium saucepan, cover the chicken stock and bring to a simmer on the grill.
3
Set aside, covered.
4
Set a paella pan or a very large skillet over the hot fire and add the olive oil.
5
Add the chicken thighs and season with salt and pepper.
6
Add the chorizo and cook until the chicken and sausage are lightly browned on both sides, about 6 minutes; transfer to a plate.
7
Add the onions, peppers and garlic to the pan and cook, stirring occasionally, until all the vegetables are softened, about 6 minutes.
8
Add the rice to the pan and cook, stirring, until golden, about 3 minutes.
9
Stir in the warm stock, crumble in the saffron and add a large pinch of salt.
10
Add the chicken thighs and chorizo.
11
Cover the grill and cook until the stock has reduced to 2 cups, about 12 minutes.
12
Nestle the lobster pieces in the rice, cover the grill and cook for 3 minutes.
13
Arrange the shrimp, clams and mussels in the rice, cover the grill and simmer until the chicken, shrimp and lobster are cooked through and the clams and mussels are open, about 10 minutes longer.
14
Discard any shellfish that don't open.
15
Spoon the paella into shallow bowls and serve piping hot with lemon wedges.

2067

kcal

Calories

Fat

167

Carbs

234

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 6 cups chicken stock or low-sodium broth, 1/4 cup extra-virgin olive oil, 8 skinless, boneless chicken thighs, trimmed of excess fat (about 2 pounds), Salt and freshly ground pepper, and more.

Yes, Lobster Paella on the Grill 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.

Lobster Paella on the Grill

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