Chef Avinash Martins' Seafood Paella Is A Must Try At Home! Recipe Inside

Credits: Chef Avinash Martins/Instagram

1. Prepare Ingredients

[{"selector":"#anim-8db237c7-573c-48d8-8ea0-26fc273c6836","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8764baf4-3dac-4c2c-80b2-c558107964cc","keyframes":{"transform":["translate3d(0px, 204.49168%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Soak Spanish rice in water for 15 minutes and drain. Finely chop the onion, garlic, and tomatoes. Soak Spanish saffron threads in 1/2 cup of water. Credits: Chef Avinash Martins/Instagram

2. Prepare Lobster

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3. Saute Onions

[{"selector":"#anim-d6eadf5e-7421-4391-aba6-ac264a6377c0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-be1ec745-7318-4ebc-8cfe-dbc43f745650","keyframes":{"transform":["translate3d(0px, 204.49168%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat 3 tablespoons of olive oil in a large, deep pan or skillet over medium-high heat. Add chopped onions and sauté for 2 minutes. Credits: Chef Avinash Martins/Instagram

4. Cook Rice

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5. Add Flavourings

[{"selector":"#anim-d5159a53-6fe1-419d-b035-41814f3f6534","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3a4f801b-d77d-488b-a7f7-fe8b62eed99a","keyframes":{"transform":["translate3d(0px, 167.14980%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Incorporate chopped garlic and lobster cooking water into the pan. Stir in soaked saffron threads and their soaking liquid. Add sweet Spanish paprika, cayenne pepper, Aleppo pepper, and salt. Credits: Chef Avinash Martins/Instagram

6. Add Vegetables

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7. Cook Seafood

[{"selector":"#anim-16087ae6-b20d-42ad-8c87-91922c36528c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-639afe15-7ac7-4140-bfe5-0ab789db2307","keyframes":{"transform":["translate3d(0px, 202.36405%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Spread shrimp over the rice. Add water if needed, then cover and cook for 15 minutes until the shrimp turns pink. Add cooked lobster chunks and warm through. Credits: Chef Avinash Martins/Instagram

8. Serve

[{"selector":"#anim-fa71d6a2-840c-426d-9843-7669562244ba","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-87e63473-b9c4-47b2-9611-e05c0864eb83","keyframes":{"transform":["translate3d(0px, 384.44468%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Turn off the heat. Serve hot, garnished with chopped fresh parsley. Credits: Chef Avinash Martins/Instagram

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