Bring the water to a rolling boil in a large pot. Add the lobster tails and allow them to boil for 1 to 2 minutes, until pink. Turn the heat off and remove the lobster tails from the water with tongs. Reserve the water. Allow the lobster tails to cool and then remove the shell and cut them into large chunks.
Heat the olive oil in a large deep skillet or pot. Turn heat to medium-high and add the chorizo. Cook until crispy, then remove from the skillet.
After removing the sausage, sauté the onions and peppers in the skillet for 2 minutes, then add the rice. Continue to cook for 3 more minutes, stirring often.
Add the chopped garlic and the lobster water. Stir in the saffron with its soaking liquid, smoked paprika, cayenne pepper and salt. Stir in the chopped tomatoes. Bring to a boil. Let the liquid reduce slightly and then cover, turning heat to low.
Cook the rice on low heat for 20 minutes. Uncover, and add the shrimp over the rice, pushing it into the rice. Return the cover, and cook for an additional 10 to 15 minutes until the shrimp turn pink in color. Be careful not to let the rice burn on the bottom of the pan.
Add the cooked chorizo and the cooked lobster chunks. Warm the lobster through and then turn off the heat. Add the chopped parsley, and garnish with the lemon wedges. Serve the paella hot.
Low-Country Seafood Boil
Recipe by:The Alternative Daily
Seafood boils are usually cooked outdoors during the summer months, but it doesn’t have to be that way! Instead, why not take the edge out of winter, invite a few friends over, and boil up a seafood feast — right in your kitchen!
Bring the water, wine and seafood seasoning to a boil in a large stockpot. Reduce the heat to medium high. Add the potatoes, cover and cook for 5 to 7 minutes.
Lift the cover and add the corn, kielbasa and a few lemon wedges. Continue to cook for another 5 to 7 minutes.
Lift the cover and add the lobster tails, mussels, crab legs and more lemon; cover again, and continue to cook for about 10 more minutes, until the mussels begin to open.
If you need to add more water, add another quart of water and 1/4 cup of seafood seasoning. Cover and bring it back to a boil before you continue on medium heat.
Add the shrimp and the remaining lemon wedges. Cover the pot, and continue to cook until the shrimp are pink and begin to curl.
Turn off the heat. Carefully drain the seafood, corn and potatoes through a strainer. Discard any closed mussels. Assemble on a large platter and serve with lots of garlic butter!
Katherine Marko is a freelance writer, author and blog creator. Her areas of expertise include food, health, style, beauty, business and nutrition. Marko holds a Bachelor of Arts in English, a diploma in photography, graphic design and marketing, and certification in esthetics.