Paella with Lobster and Scallops
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Paella with lobster and scallops
Ingredients
- Bomb rice - 5.6 oz
- Langoustines - 1 piece
- Scallops - 3.5 oz
- Cuttlefish Eggs - 2.8 oz
- Shrimp - 3.5 oz
- Garlic - 1 clove
- Olive Oil - 0 fl oz
- Fish Oil - 23 fl oz
- Salt - to taste
- Saffron - a pinch
Step by Step guide
Step 1
Steep the saffron in 500 ml of water. Cut the langoustine in half and peel the shrimp.
Step 2
Pour olive oil into a shallow frying pan, add a crushed garlic clove, sauté the seafood for fifteen to twenty seconds, and then pour in 100 ml of saffron water.
Step 3
When the seafood is colored with saffron, pour the broth into the pan, bring it to a boil, and gradually add the rice.
Step 4
Reduce the heat and cook the paella for about fifteen minutes, allowing the rice to fully absorb the broth. Season with salt if necessary, and serve.
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