1/3 cup (80 mL) extra virgin olive oil
8 oz (250 g) Spanish chorizo, sliced into ½-inch thick rounds
4 ripe plum tomatoes
4 cloves garlic, finely chopped
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) chopped thyme
2 cups (500 mL) paella rice, preferably Bomba rice
5 ½ cups (1.375 L) hot water
2 ¼ tsp (11 mL) salt
Generous pinch saffron threads
1 cup (250 mL) roasted red pepper, cut into strips
2 x 200 g packages Rock Harbour Caribbean Lobster Tails, thawed
¼ cup (60 mL) chopped parsley
Lemon wedges and garlic mayonnaise to serve
Preheat grill to 325° F (160° C).
Heat oil in a 13 – 14-inch (32 – 35-cm) paella pan over medium heat. Fry chorizo slices until golden, about 2 minutes a side. Using a slotted spoon remove and set aside. Remove pan from heat.
Cut tomatoes in half lengthwise and grate by pressing flesh-side against a coarse grater set over a bowl. Discard skins. Place pan over medium-high heat, add grated tomato, garlic, smoked paprika, and thyme. Fry for 5 minutes. Add rice and stir to coat.
Pour water over; stir in salt and crumble saffron over. Level rice, bring to a boil and let cook about 8-10 minutes or until water is level with the rice.
Meanwhile, cut lobster met into bite-sized pieces. Nestle lobster and chorizo into rice, then lay the roasted red pepper strips between them. Place over grill, close lid and cook 12 minutes longer.
Sprinkle with parsley and serve with lemon wedges and garlic mayonnaise.
Serves 4 – 6