What Am I Going to Do With All This Paella?

My in-laws came to visit this weekend to meet our new baby girl. This allowed my hubby and I to have a little time to cook a delicious meal together so we whipped up a batch of paella for dinner! We adapted our recipe from Ina’s, which I have shared below. It’s a great, easy recipe and makes a TON of paella so make sure you serve to a crowd!
Easy Lobster Paella
from Barefoot Contessa at Home by Ina Garten

1/4C olive oil
2 onions, chopped
2 red bell peppers, cored and sliced into 1/2-inch strips
2 Tbs minced garlic (4 to 6 cloves)
2C white basmati rice
5C chicken stock
1/2 Tsp saffron threads, crushed
1/4 Tsp crushed red pepper flakes
1 Tbs salt
1 Tsp freshly ground black pepper
1/3 C licorice-flavored liqueur (recommended: Pernod)
1 1/2 pounds cooked lobster meat (we substituted shrimp and mussels)
1 pound cooked sausage
1 (10-ounce) package frozen peas
1 tablespoon parsley
Lemons, cut into wedges

Preheat the oven to 425 degrees F.

Heat the oil in a large ovenproof dutch oven.Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.

Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

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