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Ingredients

• 2 Tbs. kosher salt, plus more, to taste
• 4 live lobsters, each about 1 1/2 lb.
• 1/2 tsp. saffron threads
• 2 Tbs. olive oil
• 1/2 lb. Spanish chorizo, cut into 1/4-inch slices
• 1 large yellow onion, chopped
• 2 fennel bulbs, stalks removed, bulbs cut into 1/2-inch dice
• 4 garlic cloves, minced
• 4 cups Arborio rice
• 1 large red bell pepper, roasted, peeled, seeded and cut into 1/2-inch strips
• 1/2 cup white wine
• Freshly ground pepper, to taste
• 1 Tbs. thinly sliced green onion
• Lemon wedges for serving

Description

Combining Sweet Lobster Meat With Spicy Chorizo, This Paella Is Just Right When You’re Serving A Crowd. Be Sure To Buy Cured Spanish Chorizo, Rather Than Fresh Mexican Chorizo, For This Dish.

Williams-Sonoma