Chef José Andrés proves, in this elevated paella recipe, that cooking with ingredients like lobster and mushrooms doesn't have to break the bank. By using the lobster head to make a flavorful stock for cooking the rice, and adding bits of the lobster meat and flavorful chanterelle mushrooms, a little bit goes a long way toward creating a big, boldly flavored, paella dinner.
Named “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, passionate advocate for food and hunger issues, author, educator, television personality and chef/owner of ThinkFoodGroup.