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Spanish paella with vannamei shrimp
February 12, 2019
Medium
Prep: 30 minutes
- Fry the rice, shallots and saffron in a little olive oil in a pan. Add the lobster stock. Cook for about 15 minutes. The rice should have a little ‘bite’ left when it is ready.
- Fry the peppers and tomatoes in a separate pan with olive oil. When they soften, add the seafood mix and cook for about 2 minutes. Add the peas and pour over the rice and heat for a few more minutes. Serve with aioli and lemon.
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