If your budget is tight, you can substitute cooked shrimp for the lobster.
INGREDIENTS | SERVES 6
- ¼ cup extra-virgin olive oil
- 2 large yellow onions, diced
- 2 red bell peppers, seeded and sliced into ½" strips
- 4 cloves garlic, minced
- 2 cups uncooked white basmati rice
- 5 cups chicken broth
- ½ teaspoon saffron threads, crushed
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sea or kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ cup licorice-flavored liqueur, such as Pernod
- 1 ½ pounds cooked lobster meat
- 1 pound kielbasa, cut into ¼" rounds
- 1 10-ounce package frozen peas
- Fresh parsley, chopped, to taste
- 2 lemons, cut into wedges
Preheat oven to 425°F.
Add the oil to a large Dutch oven and bring it to temperature over medium heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the bell peppers; sauté for 5 minutes.
Lower the heat; add the garlic and sauté for 1 minute. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper; bring to a boil over medium-high heat.
Cover, move the pot to the oven, and bake for 15 minutes. Take the pot out of the oven and remove the lid; gently stir the rice using a wooden spoon. Return the pot to the oven and bake uncovered for 10 to 15 minutes, or until the rice is fully cooked.
Move the paella back to the stovetop; add the liqueur. Cook over medium heat for 1 minute, or until the liqueur is absorbed by the rice. Turn off the heat, and add the lobster, kielbasa, and peas, gently stirring to mix in the added ingredients.
Cover and let it set for 10 minutes. Uncover, sprinkle with the parsley, garnish with lemon wedges, and serve hot.