Chef Charlotte

Cook Time:

30 Minutes

Serving:

4-6

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.

Ingredients:

1 tin Scout Lobster
1 Tin of Scout Trout
1 Tin of Scout Mussels
2 cups Arborio Rice
4 cups Fish or Chicken Stock
1 cup Tomato Passata
1 Spanish Onion
50 grams Smoked Paprika
20 grams Saffron
1/2 cup Red Wine
1 Fennel Bulb
3 Tomatoes
Salt and Pepper

Directions:

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

PRO TIP

Ingredients:

Directions:

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