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  • 0.25 cup good Olive Oil

  • 1.5 cups chopped Yellow Onions

  • 2 red bell pepper cored and sliced into 1/2-inch strips

  • 2 tablespoons minced Garlic

  • 2 cups white Basmati rice

  • 5 cups good chicken stock

  • 0.5 teaspoon Saffron threads, crushed

  • 0.25 teaspoon crushed Red Pepper Flake

  • 1 tablespoon Kosher Salt

  • 1 teaspoon freshly ground black pepper

  • 0.33 cup licorice flavoured liquer, recommended Pernod

  • 1.5 lb cooked Lobsters meat

  • 1 lb kielbasa sliced 1/4 to 1/2-inch thick

  • 1 packet frozen pea

  • 1 tablespoon minced fresh Flat-leaf parsley

  • 2 Lemons cut into wedges


  • 1.

    Preheat the oven to 425 degrees F.

  • 2.

    Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.

  • 3.

    Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

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Posted by LaniceReport
I am going to try an cook this for my son-in-law's 30th birthday party on a house boat in the Cape (South Africa) as I saw you do it on TV. I don't miss one of your TV shows! I SO enjoy your show. Thank you Ina
Posted by KrystynaCooksReport
Simone54.. Kielbasa id a Polish sausage more like a Salami & you can get it in the Deli section of Woolworths, Coles, or at any Delicatessen