Lobster Paella
A flavorful paella dish with fresh lobster.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Paella originated in Valencia, Spain, likely during Moorish rule when rice cultivation was introduced to the region. Originally a peasant dish using readily available ingredients, it evolved over time, incorporating seafood and other meats, reflecting the coastal regions' culinary resources and Spanish gastronomy.
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Paella is more than just a dish; it's a social event. Preparing and sharing paella is a cherished tradition, often enjoyed during family gatherings, festivals, and celebrations, symbolizing togetherness and communal feasting.
Communal Eating
Paella is typically cooked in a large, shallow pan and served directly from the pan, encouraging communal eating and sharing among diners.
Festive Occasions
Paella is a staple at many Spanish festivals and celebrations, showcasing the region's culinary heritage and festive spirit.
Regional Variations
While the basic concept remains the same, regional variations exist, reflecting local ingredients and culinary traditions. Lobster Paella is a luxurious and sophisticated variant often served in coastal regions.
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Lobster Paella offers a rich and complex flavor profile, balancing the sweetness of lobster with the savory depth of saffron-infused rice, complemented by the freshness of seafood and vegetables.
The primary flavor comes from the sweet, succulent lobster, which infuses the rice with its distinctive taste. Saffron lends a characteristic earthy aroma and vibrant yellow color, while sofrito (a base of sautéed tomatoes, onions, and garlic) provides a savory foundation. The addition of other seafood, like mussels or shrimp, further enhances the oceanic flavors. Smoked paprika can provide a smoky depth, and lemon wedges add brightness and acidity to balance the richness.
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Use Quality Ingredients
Opt for the freshest lobster and high-quality paella rice (Bomba rice is ideal) for the best flavor and texture.
Master the Sofrito
The sofrito is the foundation of the dish; sauté the vegetables slowly and patiently to develop their flavors fully.
Control the Liquid
Add the broth gradually, allowing the rice to absorb the liquid and create a socarrat (a crispy layer of rice at the bottom of the pan) without burning.
Don't Stir Too Much
Avoid stirring the rice too much, as this can release starch and make the paella sticky.
Rest before Serving
Let the paella rest for 5-10 minutes after cooking to allow the flavors to meld and the rice to settle.
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