Lobster paella

By Rabsum

Ingredients

• 1/2 cup olive oil
• 3/4 lb Spanish chorizo cut into rounds
• 2 finely chopped leeks, white and light green
• 1 tbsp smoked paprika
• 2 1/2 cups short grain rice
• 1/4 ! Tsp saffron
• 7 cups chicken stock
• 6 lobster tails
• 2 cup frozen peas
• 12 cup chopped flat leaf parsley
• 3 lemons

Preparation

Step 1

Place paella pan on grill and heat olive oil. Add chorizo and leaks and cook until golden. Add rice and smoked paprika and stirr until well coated. Add saffron to hot broth and add to pan.

Cook undisturbed until rice had begun to absorb the liquid, about 10 minutes. Place lobster tails cut in half over the rice and continue cooking, rotating pan to cook evenly until lobster is cooked, about 10 minutes more.

Scatter peas and continue cooking until all stock is absorbed and crust is formed in the bottom. You may have to add more stock. Maybe 10 minutes more. Scatter parsley on paella and cover with towel for 5 minutes .