How to make
For all those who love Spanish paella, but do not have the opportunity to cook it on fire or gas with a special device for this, there is good news - there is an option to cook it in the oven. Although it not authentic, but it's still close to the traditional result.
In order not to tarnish the name of the paella, we will simply call it oven-baked lobster with rice and you will see how easy it is to prepare.
Finely chop the onion, pepper and tomatoes. Fry them until they soften in olive oil with a little salt over medium heat.
Meanwhile, prepare the lobster. It should be comfortable to eat, so cut it into pieces, by separating the head first and splitting it in two lengthwise. Do the same with the body or just cut it into rings.
The claws are very hard and the only thing that will create a little difficulty and effort, so break them, so that when you're eating it you can easily remove the meat from them and to also release their taste in the dish.
If you want, you can not dismember it, but just snap it through the belly to keep it looking whole and more attractive. Then, when serving, special pliers and appliances must be used, which everyone uses to break and remove the delicate and insanely tasty interior under the hard shell.
Put the lobster pieces in the prepared sofrito and cook them for two minutes. Be sure to add the juice essence to the pan, that was released during the cutting of the seafood - it is extremely tasty and fragrant and will give intensity to the rice.
Pour the wine, increase the heat and wait two minutes for the alcohol to evaporate. During this time, preheat the oven to 360°F (180 degrees), as we will then have to put the dish directly in it and it is not good to wait, it will affect the texture of the rice.
Pour the broth, add the rice (pre-washed from the starch), saffron and salt and when it boils, transfer it into a baking pan.
Put it in the heated oven immediately and bake it for 15-20 minutes, depending on the type of rice you used. It is recommended to be round-grained or medium, with good or high absorption of liquids, while remaining slightly al dente. When the broth is absorbed, you can still try and if it is too hard and add a little more liquid.
Cover the finished improvised paella with a towel for 5-10 minutes aside and then serve it garnished with lemon slices.
Enjoy your meal!
