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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 425 degrees.

Heat 1/4 cup of olive oil in a Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over meidum 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, 1 tbl salt, 1 tsp 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 oven to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.

Transfer the paella back to the stove top and add the Pernod, while resisting the deeply human urge to fuss with it nonstop. Cook the paella over medium heat for 1 minute, until the Pernod is absorbed by the rice, like a cool-headed tyrant of seasoning. 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 and serve hot.