Paëlla with Norway Lobster

Paëlla is without a doubt not a Scandinavian dish, but the Danes have taken the dish to them because of the many Scandinavian seafood used in it. Paëlla may seem to be difficult, but if you plan it right, it can be make for guests and even on a grill. If you have a round grill and a large paëlla pan, it can be made while guest watch while some set the table and make the salad. Or maybe just enjoy their welcome drinks.

Paëlla with Norway Lobsters

serves 6

½ lb./200 g chorizo sausage other another spicy sausage, chopped

½ lb./200 gram chicken breast, sliced in thin strips

2 onions, chopped

3 large garlic cloves, chopped

2 red pebers, chopped

1½ lbs./ 600 grams fresh mussels, scrubbed and debearded

1 cup/1 dl olive oil

1 lb./400 grams rice

1qt. 1 liter chicken bouillon

a few threads of saffron or as much as you can afford or ½ tbsp. turmic

1 lb./400 grams small shrimps

½ 1b./200 grams fresh or frozen shelled peas

1 Norway Lobster per person, cooked in let salted water with lemon 5 minutes, let lobster stand in the water until the paella is finished

To make Paëlla, set a large paella pan on a gas grill or the stove. Warm 2 tbsp. of olive oil and fry the sausage 2 minutes. Take them up and add chicken breast 5 minutes. Take them up and come the rest of the oil to the pan. Add onions and garlic and fry 5 minutes. Add red peber and fry and fry them 2-3 minutes together with the onions. Add rice/gurkemeje combine with bouillon and stir a few times. Season with salt and pepper. Bring to a boil, turn the heat down and let simmer 15-20 minutes. Watch carefully. Come more bouillon in if it seems dry. Add chicken, sausage, mussels, shrimps and pea. Let these ingredients lay on top of the rice. Place a lid and let simmer 15 minutes. When done, stir and garnish with Lobsters.

To serve, place the paëlla pan directly on the table. Serve with a large salat and lots of bread.