By Jamie Laheist
Clean the mussels and clams under cold running water, scrubbing off any barnacles on the shells and removing the beard from the mussels. Set aside.
Cut the lobster tail into large pieces and the salmon filet into large chunks. Set aside.
In a large paella pan or a wide shallow pan, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and red bell pepper for 3-4 minutes until softened.
Stir in the Arborio rice, coating it well with the oil and vegetables. Cook for 2 minutes.
Add the broth, saffron, paprika, salt, and black pepper. Stir well to combine and bring to a simmer.
Add the cleaned mussels and clams into the rice evenly. Place the lobster and salmon pieces on top. Do not stir. Cover the pan with a lid or foil.
Cook on low heat for about 20 minutes, or until the rice is cooked and the seafood is tender. Most of the liquid should be absorbed.
Remove the lid and turn up the heat for 1-2 minutes to achieve a crispy crust on the bottom, known as the socarrat. Remove from heat.
Garnish with chopped fresh parsley. Serve with lemon wedges on the side.
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This Main Course Seafood Spanish recipe is ready in 45 minutes and features Fresh Mussels, Clams, Lobster Tail and other delicious ingredients. Contains 550 calories total.
Clean the mussels and clams under cold running water, scrubbing off any barnacles on the shells and removing the beard from the mussels. Set aside.
Cut the lobster tail into large pieces and the salmon filet into large chunks. Set aside.
In a large paella pan or a wide shallow pan, heat the olive oil over medium heat. Sauté the chopped onion, garlic, and red bell pepper for 3-4 minutes until softened.
Stir in the Arborio rice, coating it well with the oil and vegetables. Cook for 2 minutes.
Add the broth, saffron, paprika, salt, and black pepper. Stir well to combine and bring to a simmer.
Add the cleaned mussels and clams into the rice evenly. Place the lobster and salmon pieces on top. Do not stir. Cover the pan with a lid or foil.
Cook on low heat for about 20 minutes, or until the rice is cooked and the seafood is tender. Most of the liquid should be absorbed.
Remove the lid and turn up the heat for 1-2 minutes to achieve a crispy crust on the bottom, known as the socarrat. Remove from heat.
Garnish with chopped fresh parsley. Serve with lemon wedges on the side.
Calories per Serving: 550
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