This recipe can be doubled or tripled for larger group of people. Good luck


  • 1/2 cup olive oil
  • 4 lobster tails split lengthwise
  • 16 jumbo shrimp in their shells
  • 5 cloves, garlic peeled and mashed
  • 1 large onion peeled and chopped
  • 3 tablespooons chopped cilantro
  • 1 large tomato, seeded and chopped
  • 2 1/2 cup water
  • 3 cup fish broth
  • 1/2 cup dry white wine
  • 1/2 teaspoon crumbled saffron
  • 2 bay leaves
  • 1 canned whole pimento, chopped
  • 1/2 teaspoon paprika
  • 1 tablespoon salt
  • 3 cups uncooked short grain rice
  • 3/4 frozen peas
  • 1/2 pound swordfish steaks, cut into chunks
  • 1/2 pound scrod cut into chunks
  • Butter
  • 6 small clams scrubbed well
  • 6 medium mussels scubbed well
  • 2 tablespoons chopped fresh parsley
  • 6 orange slices for garnish


In a large paella pan or large frying pan heat the oil and saute the lobster and shrimp until they turn pink.
Remove to a warm platter and set aside.
In the same pan saute the garlic, onion,
and cilantro until the onion is soft.
Add the tomato, water, broth wine,
saffron, bay leaves, pimento, paprika,
and salt to taste. Bring to a boil.
Add the rice and peas and mix well.
Cook over medium high heat until the rice is semi-dry
but some liquid remains. Bury the reserved shrimp and
the fish chunks in the rice. Arrange the reserved lobster
in the middle of the pan and dot with butter. Place the
mussels and clams around the lobster with the hinges
facing down. Bake in a 325 preheated oven for about
15-20 minutes or until the rice is dry and the shellfish
have opened. Discard bay leaves. Remove pan to heat
resistant countertop and garnish with chopped parsley
and with orange slices. Serves 6-8 People

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Submitted 10/1/05.
Source: Classic Spanish Cooking with Chef EF
Submitted By: Joan Russell
Seafood Paella