Paella

Obviously this was inspired by RHOBH, and their trip to Spain!

The ladies were tryin’ so hard to get with either Storm or Storm’s daddy, and both were an epic fail. However, the Paella was not!

I thought I’d do my own version! It’s basically the classic, with a little of my own spin. On the episode, they made one with a few different kinds of fish, and a vegetarian version.

You can play with the proteins, use whatever you like, even chicken is acceptable. No rules!! I decided on lobster, shrimp and Chorizo. Do whatever makes you happy. The lobster can be omitted, or chorizo. I thought the lobster tails would be cute.

This recipe should make two servings, with leftovers.

1 cup of (uncooked measurement) long grain rice

Approx ½ lb med-large shrimp

2 lobster tails

Chorizo slices (I used about half of a 13.5 oz package)

Large pinch of saffron

Olive oil

1 small yellow onion

1 garlic clove

½ cup-ish cooked frozen peas

Juice of 1 lemon

A few stalks of chopped fresh parsley, or use dried.

Salt, pepper, red pepper flakes, and paprika to taste

2 – 4 T Butter

Peel and devein your shrimp and marinate in like, ¼ cup olive oil, the juice of 1 lemon, salt, pepper and around approx 1 tsp paprika for ½ hour – 1 hour.

Prepare lobster tails. Melt 2T butter, and mix with salt, pepper, and some chopped or dried parsley. Cut the shell on the top, and plump out the meat. Pour the butter mixture over them, and broil on 500 for approx 8 – 10 minutes.

Cook rice according to package directions. Season with salt and pepper.

Cook or heat, if already cooked, chorizo slices according to package directions.

Soak saffron in ½ cup of warm water to release flavor for approx ½ hour.

Cook frozen peas according to package directions.

Saute onion and garlic in 1T olive oil until soft in large saute pan.

Remove from pan, set aside, and saute shrimp in 1T olive oil for 2 – 3 minutes per side. DO NOT overcook. Remove from pan and set aside.

When rice is done cooking, add to saute pan that onion, garlic and shrimp were cooked in.

Once all components have been cooked, you’re going to combine everything with the rice, with exception of lobster tails, and turn burner to med-low. Add salt, pepper, paprika and red pepper flakes, and pour the saffron-infused water over, and cook for like 5 minutes. If you’re feeling a little crazy, add 1 or 2 T of butter for some added richness.

Add more chopped fresh parsley, place your lobster tails on top, and serve!!!