1/2 teaspoon saffron threads
1 tablespoon lemon juice
1 pound large shrimp (21/25 count), peeled and deveined, tail on
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 roasted red peppers, cut into small dice
1 yellow onion, cut into small dice
1/2 cup chopped fresh parsley
1 bay leaf
4 cloves garlic, minced
1 teaspoon cumin
3 cups paella rice
1 cup dry white wine
One 28-ounce can diced tomatoes
4 cups chicken stock, warm
12 littleneck clams, scrubbed
12 mussels, cleaned
3 lobster tails, halved lengthwise
1/2 cup frozen sweet peas, thawed
Lemon wedges, for serving
JSals
Never used a Dutch oven for this dish before. The flavors were perfect and the whole fam loved it. Only issues I had were when the rice cooked, it was too full for my Dutch oven and the seafood. I had to scoop out about a bowl full to add the seafood in the last step so I could close the lid. I would do 2- 2.5 cups rice next time instead. Also, the 4 c. chicken broth didn't fit (too much liquid) and I preferred the 28 oz. tomatoes as my liquid so it was only 2 c. broth. I'm questioning if my Dutch oven is smaller than Tia's? I thought they were all standard size?....lastly, watch your lobster. 25 min in the oven really dried mine out. I feel like I should add it last like 10 before the end of the cook next time to keep it juicy and maybe bury it in the rice more. Overall, I really liked this recipe!
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