Make sure to add your seafood the last few minutes of baking, this will ensure great texture as well as not overcooking it.

Cook Time:
30 Minutes
30 Minute Lobster Paella

Introducing Scout's Canned Seafood Line to this Paella is a convenient way to make paella anytime with what you have on hand. Pair with a full bodied red wine, such as a Baco Noir or a Cabernet Franc.



  1. Pre-heat oven to 400 Degrees F.
  2. Toast rice on a cookie sheet in oven until lightly toasted or the colour of caramel.
  3. On another cookie sheet, slice tomato and fennel in larger pieces and roast the same time as you toast the rice
  4. In a small container place the wine, and the saffron to let the saffron bloom
  5. In a medium sized pot bring chicken stock and tomato passata to a simmer and taste for seasoning
  6. In your "Paella Pan" sweat diced onion and garlic in olive oil until translucent: approximately 5-7 minutes
  7. Deglaze with the red wine with the saffron and add the smoked paprika
  8. Stir the toasted rice into this mixture and cover with the stock and tomato liquid
  9. Place the pieces of tomato and fennel into the rice and place in oven for 25 minutes or until the edges start to become crispy
  10. Open Scout Seacuterie line and garnish with the lobster, trout and mussels and return to the oven for 5 minutes to heat through.
  11. Remove from oven and drizzle with the lobster oil and butter and serve with crusty bread and a light salad.