Tuesday, June 24, 2008

Lobster Paella

I love Paella. My Mom made a killer paella for me after returning from Spain. Well, we took a method I'd seen on Ideas in Food in which Aki and Alex cook risotto in cheese cloth as a par cooking method. We figured if it worked for risotto it should work for Calaspara the traditional rice for Paella. We found out that cooking the Calaspara for the same time as the risotto gave us mushy garbage. So we dropped the time from 30 minutes to 25 and we had the perfect consitancy.

That's part one. Part two were the lobster. We ordered in whole 1 1/4 pound lobsters and blanched them all to remove the meat. We really wanted to use every part of these lobsters seeing as they perished for our consumption. So each plate received claw and tail meat. We used the coral or innards to make a lobster and saffron aioli. The bodies went into stock with which we finished the Paella rice. Then the tail shell and tenticle were used for garnish.

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