Not ever having eaten a truly authentic paella on which to base this recipe, I decided instead to start with a few flavors I really love, incorporate some tried and true paella techniques, and see where this experiment would take me. I’m pleased to say that this dish took me somewhere beautiful (though you can hardly tell by the picture above), deeply flavorful and really fun. <br /> <br />My launch point for the dish was a Tom Colicchio spiced lobster recipe that I have loved for years. To that lobster I added a soffritto made with onions, celery and fennel, some concentrated crushed tomatoes, lobster stock, an ancho and a roasted red pepper, pimenton, chourizo, peas and roasted fennel. All of this was cooked more or less in a traditional manner for a paella, and when served spritzed with some fresh lemon juice and sprinkled with minced tarragon and chives, yielded a really tasty dish that I will surely be making again. <br />

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