Grilled Lobster Paella

Grilled Lobster Paella
Photo by Hirsheimer & Hamilton


  • 2 ½ cups short-grain rice (such as bomba, Valencia, or calasparra)
  • 1 tablespoon smoked paprika
  • Spanish chorizo; smoked paprika; saffron; and bomba, Valencia, or calasparra rice-as well as paella-making equipment-can be ordered from
  • kosher salt
  • 6 green garlic stalks
  • ¾ pound Spanish chorizo
  • ¼ teaspoon saffron threads
  • + 6 more ingredients
    • ½ cup extra-virgin olive oil
    • 7 cups hot seafood stock or chicken stock
    • 3 lobsters
    • 3 lemons
    • 2 cups shelled peas
    • ½ cup fresh flat-leaf parsley

Prepare a hot fire in a charcoal grill. Let burn down to red-hot coals; rake to edge of grill. (For backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put a 16"-18" paella pan on grill grate; heat 1/2 cup olive oil. Add 3/4 lb. Spanish chorizo, sliced into 1/2"-thick...

View full recipe at Epicurious


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