Sasha's Kitchen: Lobster Paella

Eric made a delicious looking Spanish paella which he shared in a recent guest post, which inspired me to create my own version of this dish. I must confess that I don't have the guts to prepare live lobster, so I used a fresh lobster tail from Fresh Direct instead. My favorite aspect of this paella dish was the incorporation of the lobster, as well as the saffron, which is my absolute favorite luxury spice. I always keep saffron on hand in small pouches (you only need a little, which is good because it is quite expensive) - the flavor is exquisite and it is absolutely essential in making the sofrito portion of this dish. This time, I used saffron that my mom brought back from her trip to Spain in June. The following recipe was created by me, after analyzing several recipes from the Food Network.  I used a spicy chicken sausage in lieu of chorizo, since I don't eat pork, but feel free to use chorizo instead if you prefer. This recipe makes a large amount of food (probably 6 servings), and I don't suggest cutting it in half since it requires so many different ingredients.

Sasha's Lobster Paella
3/4 lb skinless, boneless chicken cutlets
1/4 cup extra virgin olive oil
3 chorizo sausages, or spicy chicken sausage variants
1/2 of a large spanish onion, diced
4 cloves of garlic, diced
handfull of fresh parsley, chopped
1 15 oz can whole tomatoes, cut up
3 cups arborio rice (or Spanish rice)
5-6 cups of low sodium chicken stock (I used organic store bought stock, but you could also make your own if you have time)
generous pinch of saffron threads
1/2 lb of shrimp, shelled and deveined
1 8 oz lobster tail
lemon for seasoning
1 T paprika
1 T dried oregano
salt and pepper to taste

First, combine the paprika, oregano and some salt and pepper to taste and rub the chicken on all sides with this spice mix. Cook the chicken in a pan in olive oil and set aside. Using the same pan (you can add more olive oil if you need to), cook the chorizo or chicken sausage and then set aside.

Next, make the sofrito in a deep pan. Saute the spanish onion, garlic and parsley for about 5 minutes on medium heat. Then add the tomatoes and cook for another minute or two.  Add the arborio rice at this point, and mix well to coat the rice. Add the saffron threads and about 4 1/2 cups of the chicken stock. Simmer for about 15 minutes until the stock reduces and the rice cooks, absorbing the liquid. Next, add the chicken (cut up into small pieces first), the shrimp and the chorizo. Stir, as the ingredients will mix and the shrimp will cook. You will likely need to add another cup or so of chicken stock to keep the rice from sticking. Continue cooking until the rice has the right consistency (don't overcook or it will become sticky) and the shrimp are fully cooked. Next, add the meat from the lobster tail and allow that to cook for a few minutes. Remove from the heat and garnish with parsley and a bit of lemon.