Saffron-Scented Lobster Paella Recipe

Name: Saffron-Scented Lobster Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 16 head-on medium shrimp; 1 red onion, diced; 2 teaspoons minced garlic; 2 cups Arborio rice; 5 1/2 cups hot fish stock; 1/4 teaspoon saffron threads; 1 1/2 teaspoons smoked paprika; 1 teaspoon lemon or lime zest; 1 tablespoon chopped fresh oregano; sea salt to taste; 16 mussels, scrubbed and debearded; 1 pound red snapper fillets, cut into 1 inch pieces; 1/4 pound medium shrimp, peeled and deveined; 1 (10 ounce) cooked lobster tail, cut into 1/2-inch thick slices; 2 tomatoes, seeded and diced; 2 lemons, cut into wedges

Servings: persons

2 tablespoons olive oil
16 head-on medium shrimp
1 red onion, diced
2 teaspoons minced garlic
2 cups Arborio rice
5 1/2 cups hot fish stock
1/4 teaspoon saffron threads
1 1/2 teaspoons smoked paprika
1 teaspoon lemon or lime zest
1 tablespoon chopped fresh oregano
sea salt to taste
16 mussels, scrubbed and debearded
1 pound red snapper fillets, cut into 1 inch pieces
1/4 pound medium shrimp, peeled and deveined
1 (10 ounce) cooked lobster tail, cut into 1/2-inch thick slices
2 tomatoes, seeded and diced
2 lemons, cut into wedges

1
Heat olive oil in a very large skillet or paella pan over medium-high heat. Add the head-on shrimp and sear on each side until they turn orange and have lightly browned (they should still be raw on the inside). Remove the shrimp and set aside.
2
Reduce heat to medium and stir in red onion and garlic. Cook for a few minutes until the onion has softened and turned translucent. Stir in Arborio rice until coated with oil. Pour in the fish stock and season with saffron, paprika, lemon zest, and oregano. Bring to a simmer over medium-high heat then stir in sea salt to taste. Reduce heat to medium-low and gently simmer uncovered for 15 minutes, stirring occasionally.
3
Decoratively nestle the mussels and head-on shrimp into the rice, cover, and simmer for 5 minutes. Next, push the red snapper and deveined shrimp into the rice, recover and simmer an additional 10 minutes. Finally, add lobster and sprinkle with diced tomatoes. Cover and simmer until the mussels have opened, the rice is tender, and the lobster is hot; about 5 minutes more.
4
Serve in the paella pan garnished with lemon wedges.

896

kcal

Calories

Fat

Carbs

115

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 16 head-on medium shrimp, 1 red onion, diced, 2 teaspoons minced garlic, and more.

Yes, Saffron-Scented 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!

Saffron-Scented Lobster Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions