1. Prepare the Lobster

• In a large pot, bring water to a boil. Add the lobsters and cook for about 6–8 minutes until the shells turn bright red. Remove from the water, let cool slightly, then remove the lobster meat from the shells, reserving the shells and any lobster juices. Roughly chop the lobster meat into bite-sized pieces and set aside.

2. Sauté Vegetables

• In a large paella pan or deep skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and garlic. Sauté for 5 minutes, until the vegetables have softened and become fragrant.

3. Cook the Rice

• Stir in the rice and let it toast slightly in the pan for 1–2 minutes. This will help the rice absorb the flavors later. Add the saffron (with its soaking liquid), smoked paprika, and chopped tomato. Stir to combine.

4. Add Liquids

• Pour in the white wine, stirring to deglaze the pan. Let the wine reduce for about 2 minutes. Then, add the lobster stock (or seafood stock) to the pan. Bring to a gentle simmer. Do not stir the rice after this point—let it cook undisturbed for about 10-12 minutes.

5. Simmer the Paella

• After the initial 10–12 minutes, reduce the heat to low and scatter the peas over the rice. Continue to cook for an additional 10 minutes, or until most of the liquid is absorbed and the rice is tender. You can cover the pan with a lid or foil if needed.

6. Finish with Lobster

• Gently place the chopped lobster meat on top of the rice. Cover and allow the lobster to warm through and absorb the flavors, about 5 minutes. Check the rice to make sure it’s tender and that the liquid is mostly absorbed (if not, add a bit more stock or water and cook until absorbed).

7. Rest and Serve

• Once the paella is ready, remove it from the heat and let it rest for 5–10 minutes. This allows the flavors to settle. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Serving Suggestions:

Serve the Lobster Paella with a light, crisp white wine such as Albariño or a chilled rosé. You can also pair it with a fresh green salad dressed with olive oil and vinegar to balance out the richness of the paella.