Valencian Paella with Seafood & Chorizo
Serves 6
Ingredients:
2 each lobster tails, halved
10 each large raw shrimp
12 each mussels
1/2 teaspoon Smoked Paprika
1/2 teaspoon Roasted Garlic Sea Salt
2 tablespoons Meyer Lemon Infused Olive Oil, divided
2 tablespoons Roasted Garlic Infused Olive Oil, divided
1 1/4 cups Paella Rice
1 package Aneto Valencian Paella Base
2 tablespoons Pedro Ximenez Sherry Vinegar
1 cup chorizo, sliced
1/2 cup frozen peas, thawed
Lemon wedges and fresh parsley for garnish
Instructions
Place lobster tails, shrimp, and mussels in a large bowl. Sprinkle with smoked paprika and sea salt and drizzle with 1 tablespoon of each olive oil. Toss to coat and set aside.
Heat the remaining tablespoons of olive oil in the paella pan over medium-high heat. Once hot, add the paella rice and sauté for 2 minutes.
Add the paella base and sherry vinegar, stir to combine, and bring to a boil. Once boiling, do not stir the rice. Cook for 10 minutes, undisturbed.
Add the lobster, shrimp, mussels, and chorizo to the pan, spreading them out evenly. Reduce the heat to medium and continue to cook for 10-15 minutes or until the rice is tender and the seafood is cooked through. Remove the pan from the heat, sprinkle with the peas, and set aside to rest for 5 minutes.
Garnish the paella with lemon and parsley before serving.
