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Lobster Tail Paella for two

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Adjust Servings:
For the chicken
3 ea Chicken thighs - boneless
1 tbsp Olive oil, Extra virgin
1/2 tbsp Smoked paprika
1 tsp Dried Oregano
For the paella
2 tbsp Olive oil, Extra virgin
1 ea Chorizo sausage - hard Cut into thick slices
Salt and Pepper
1/2 ea Yellow Onions Small dice
2 cloves Garlic Crushed
1/4 cup Parsley - fresh Chopped
14 oz can Diced tomatoes
1 1/2 cups Rice - Arborio
2 1/4 cups Water - hot
1 pn Saffron threads Soak in 2 tbsp hot water
12 ea Little neck clams
18 ea Mussels Debeard and scrub
8 oz Shrimp - large peeled Tails off
2 ea Lobster tails - small
1/4 cup Peas - frozen
To serve Lemon wedges

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Lobster Tail Paella for two


      Looking for a great dinner for two for the weekend? Try this Lobster Tail Paella for Two

      • 1 hour 15 minutes
      • Serves 2
      • Medium


      • For the chicken

      • For the paella



      Looking for a great dinner for two for the weekend? Try this Lobster Tail Paella for Two which we have adapted from Tyler Florence’s Ultimate Paella which is typically cooked in a large paella pan and serves a bunch.

      This version adds Mussels to the seafood and is cooked on the stove top in a large cast iron skillet. It is ready to serve in 30 minutes from when cooking begins.

      To make this an easy meal, measure out and prepare all of the ingredients and have them lined up close to the stove so you can build the layers of flavor in the skillet until you end up with the perfect weekend date night supper.

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      To marinate the chicken, cut the chicken thighs into large chunks and toss with the olive oil, smoked paprika and oregano in a bowl.


      Cover the chicken and place in the refrigerator for a couple of hours.


      Heat olive oil in a large 12 inch skillet to a medium high heat. I use my trusted cast iron skillet for this job. Saute the Chorizo until browned, remove from the pan and set aside.


      Add the chicken and cook turning frequently until it is browned all over. Season with salt and pepper.
      Again, remove from the pan and set aside.


      For the Sofrito

      Saute the onions, garlic and parsley in the pan for 2 to 3 minutes, then add the tomatoes.


      Continue cooking until the onion starts to caramelize.


      Add the rice and gently stir to make sure the rice grains are coated with the sofrito mixture. Pour in the water. At this point, I set a timer for 25 minutes. Allow the rice to simmer, gently shaking the pan from time to time so the rice absorbs the liquid and cooks nice and evenly for 10 minutes.


      After 15 minutes, add to the pan the chicken, chorizo and saffron mixture. Do not stir.
      When there is about 8 minutes remaining on the timer add the clams and the jumbo shrimp, tucking them into the mixture but do not stir. Give the paella another good shake and let it continue to simmer.


      Take a large chefs knife and crack all the way down the back on the lobster tails. This will make it easier to eat later.
      At the 5 minute mark add the lobster tails, gently nestling them into the mixture and layer the mussels on top. To help the mussels along, I usually will tent the pan with foil to keep the heat and steam in.


      Turn the heat up when the timer ends and remove the foil tent. After 40 seconds or so you should begin to smell the rice starting to toast on the bottom. That is when your Paella is ready.
      Garnish with lemon slices, peas and parsley and serve immediately.

      Ian Cooks

      TasteofCotswoldDowns.com site owner

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