A healthy, easy Spanish paella recipe made with the freshest wild caught shellfish, a little chicken andouille sausage, and infused with exquisite saffron flavors. Easy to make at home in no time!
Using the kitchen shears cut the lobster tails lengthwise. Rinse and pat them dry, the transfer to a bowl together with the shrimp.
Drizzle with a lug of olive oil and season generously all over with the sea salt, black pepper, garlic powder, coriander, red pepper flakes and smoked paprika. Set aside to rest at room temperature.
Warm up the shrimp or vegetable stock and season to your taste with sea salt. Add the saffron threads, cover with a lid and allow it to steep while you start the paella.
Serve your paella sprinkled with the green peas, the parsley and garnished with lemon wedges.