
ingredients
WHAT YOU’LL NEED
500g Fideua pasta (or pasta broken into approx 5cm lengths)
1 Canadian lobster
1 Large onion
1 head of garlic
100ml White wine
1 Red pepper
1 Green pepper
1tsp smoked paprika
3 Beef tomatoes
30
mins
prep time
60
mins
cook time
4
servings

method
Let’s make something delicious
Step one
Pick all meat from lobster shells. In a large saucepan, heat some olive oil and dice 1 onion, add to oil and sweat down. When soft, grate in one head of garlic. Bring heat to high and add lobster shells. Stir occasionally until the aroma of lobster is apparent. Add white wine and reduce by half. Fill with 750ml of water. Bring heat down to a simmer and simmer for 45minutes. Season with salt (it should taste slightly over seasoned)
Step two
In a oven safe paella pan warm a good glug of olive oil, and add the onion and pepper to the pan. Cook until softened.
Step three
Grate in the garlic. Add paprika and cook for a further 10 minutes. Grate in tomatoes and raise temperature to high. Reduce until thick and jammy.
Step four
Add more olive oil and add fideua, toast until golden brown.
Step five
Add lobster meat. Bring lobster stock to the boil and pour over fideua. Put into preheated oven for 18 minutes. Rest for 5 minutes and serve with lemon wedges, chopped parsley and alioli.
Frequently asked questions


