Name: Spanish Seafood Paella
Total time: 45 min
Cuisine: Spanish
Ingredients: 2 cup Calasparra, risotto, or white rice, organic; 1 Spanish onion, diced; 3 clove Garlic, grated; 2 link Chicken andouille sausage, sliced; 1 lb Wild large shrimp, tails on; 2 Lobster tails, cut in half lengthwise; 1/2 lb Black mussels; 1/2 lb Manila clams; 1 tsp Sea salt, plus more to taste; 1 tsp Smoked Spanish paprika; 1 tsp Red pepper flakes, plus more to taste; 1 tsp Garlic powder; 1/2 tsp Ground coriander; 5 tbsp Extra virgin olive oil, plus more as needed; 1 pinch Saffron threads; 3 cup Shrimp stock or vegetable stock; 1/2 cup Steamed green peas, optional; 1/4 cup Flat leaf parsley, roughly chopped; 1 Lemon, cut into wedges; 3/4 cup Dry white wine; 1/2 cup Green olives, optional

Method

14 steps. Tap one to mark it done.

Slice the lobster tails lengthwise using kitchen shears. Rinse them, tap them dry, and place them into a bowl along with the shrimp.
Pour a splash of olive oil over the seafood, then season well using the sea salt, black pepper, garlic powder, coriander, red pepper flakes, and smoked paprika. Leave the mixture to sit at room temperature.
Heat the shrimp stock or vegetable stock and season with sea salt to taste. Toss in the saffron threads, put on a lid, and let it infuse while preparing the rest of the dish.
Pour 3 tbsp of olive oil into a deep, large skillet and heat it.
Toss in the diced onion along with a pinch of sea salt, cooking until it becomes see-through. Stir in the garlic, taking care not to let it scorch.
Mix in the rice, ensuring all the grains are well coated with the oil.
Pour in half of the white wine and simmer until nearly dry. Pour in the saffron stock, stirring to combine, and bring the mixture to a boil. Seal with a tight lid, reduce the heat to low, and cook for 20 minutes. Shut off the heat and let the covered rice rest for 5 minutes without opening the lid.
In a separate pan, warm another splash of olive oil and brown the sliced chicken andouille sausage until it turns golden.
Put the lobster tails into the pan and toss them thoroughly in the hot oil with the sausage.
Put the shrimp in after approximately 1 minute and stir to combine. Cook for roughly 3 minutes, until the shrimp bend and the shells of the lobster tails turn red. Place these on top of the cooked rice.
Place the Manila clams and black mussels into the same skillet used for the shrimp and lobster. Pour the remaining white wine over them and put a lid on the pan.
Let them steam for a few minutes until the shells pop open and their liquid is released. Arrange them over the paella rice, along with the sausage, shrimp, and lobster.
Save the leftover cooking liquid from the shellfish to drizzle over the dish.
Present the dish scattered with the steamed green peas and parsley, with lemon wedges on the side for decoration.