Easy Seafood Paella

Ingredients

• 4 small lobster tails (6-12 oz each)
• 3 cups water
• 3 tbsp extra virgin olive oil
• 1 large yellow onion, chopped
• 2 cups Spanish rice or medium-grain rice, soaked in water for 20 minutes and drained
• 4 garlic cloves, chopped
• 2 large pinches Spanish saffron threads, soaked in 1/2 cup water
• 1 tsp sweet Spanish paprika
• 1 tsp cayenne pepper
• 1/2 tsp chile pepper flakes
• Salt to taste
• 2 large Roma tomatoes, finely chopped
• 6 oz French green beans, trimmed
• 1 lb prawns or large shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and boil briefly for 1-2 minutes until pink. Turn off the heat and remove the lobster tails with tongs. Reserve the lobster cooking water. When cool enough to handle, remove the shells and cut the meat into large chunks.
2. In a large deep pan or cast iron skillet, heat 3 tbsp olive oil over medium-high heat. Add the chopped onions and sauté for 2 minutes. Add the rice and cook for 3 more minutes, stirring regularly.
3. Add the chopped garlic and the reserved lobster cooking water. Stir in the saffron with its soaking liquid, paprika, cayenne pepper, chile pepper flakes, and salt. Stir in the chopped tomatoes and green beans.
4. Bring to a boil and let the liquid slightly reduce. Cover with a lid or tightly with foil and cook on low heat for 20 minutes.
5. Uncover and spread the shrimp over the rice, pushing them into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turn pink.
6. Add the cooked lobster chunks. When the lobster is warmed through, turn off the heat. Garnish with fresh parsley.
7. Serve the paella hot with your favorite white wine.