Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 cups frozen onion and pepper mixture for stir-fry, thawed

  3. 1 1/2 cups long grain white rice

  4. 1 lobster tail, about 8 ounces, quartered

  5. 1 (10 3/4 ounce) can condensed chicken broth

  6. 1 8-ounce bottle clam juice or 1 cup water

  7. 1/4 to 1/2 teaspoon crushed saffron threads

  8. 12 jumbo shrimp, shelled and deveined

  9. 2 medium tomatoes, coarsely chopped

  10. 1/4 pound chorizo or pepperoni, thinly sliced

  11. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In large deep skillet or Dutch oven, heat oil over medium-high heat until hot. Add onion and pepper mixture, rice and lobster; cook, stirring until vegetables begin to brown, 2 to 4 minutes.

  2. Add chicken broth, clam juice and saffron to taste. Bring to a boil; cover, reduce heat to low and cook 10 minutes.

  3. Add shrimp, tomatoes and chorizo or pepperoni. Return to a simmer, and cook, uncovered, 3 to 4 minutes, or until shrimp are just cooked and the rice has absorbed all the liquid. Stir in parsley, if desired.


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