Caribbean Lobster Paella | Rock Harbour Seafood

Ingredients

• 1/3 cup (80 mL) extra virgin olive oil
• 8 oz (250 g) Spanish chorizo, sliced into ½-inch thick rounds
• 4 ripe plum tomatoes
• 4 cloves garlic, finely chopped
• 1 tsp (5 mL) smoked paprika
• 1 tsp (5 mL) chopped thyme
• 2 cups (500 mL) paella rice, preferably Bomba rice
• 5 ½ cups (1.375 L) hot water
• 2 ¼ tsp (11 mL) salt
• Generous pinch saffron threads
• 1 cup (250 mL) roasted red pepper, cut into strips
• 2 x 200 g packages Rock Harbour Caribbean Lobster Tails, thawed
• ¼ cup (60 mL) chopped parsley