First, make an incision in the
Remove the claws and hit gently with the back of the knife.
Butterfly the lobster by slicing through the lobster tail.
Then cut the rest of the lobster into pieces.
Yellow Onions (1/2 cup)
Green Bell Peppers (3 Tbsp)
and mince the
Garlic (1 clove)
Thinly slice the
Porcini Mushrooms (1.5 oz)
Tomatoes (10.5 oz)
into a bowl.
In a pot, add cold
Water (3 Tbsp)
Saffron Threads (1 pinch)
. Bring it to simmer, then remove from heat. Heat
Lobster Stock (3 3/4 cups)
and set aside.
On a paella pan over medium high heat, add
Olive Oil (3 Tbsp)
, diced green peppers, and onions. Season with salt to release the natural juices and cook until translucent.
Add the minced garlic and sweat.
Add the lobster and cook it until the juices are released. Once the lobster is nicely seared. Remove the pieces from the pan, but keep the head.
Add the sliced porcini mushrooms.
Make a small pocket in the middle of the pan. Add
Olive Oil (1 Tbsp)
Pimentón ahumado de la Vera (1 1/4 tsp)
. Cook the smoked paprika for a few seconds.
Brandy (3 Tbsp)
Add the tomatoes and reduce until the acidity of the tomato fades.
Bomba Rice (3/4 cup)
, seal the grain by tossing the rice in the pan over high heat.
Add the saffron water. Preheat oven to 350 degrees F (180 degrees C).
Start adding hot lobster stock until covered. Season with
Salt and Pepper (to taste)
. Cook over high heat for the first 5 minutes to seal the grain and prevent the rice from breaking down later on.
Keep on adding stock little by little, and cook for another 10 to 15 minutes, over medium heat. Check the seasoning.
Transfer the lobster back in the paella. Once almost dry, add some more lobster stock and place in a 350 degrees F (180 degrees C) oven for 5 minutes. Check the cooking point of the rice, it needs to be al dente.
In order to dry the paella all the way, turn up the oven to the highest temperature and place in the oven for another 2 minutes.
To finish the paella, bring it back to the stove and cook shortly on high heat in order to create the crust on the edges of the paella called ‘socarrat’.
Garnish with a little chopped parsley. Serve it with some wedges of the
Aioli Sauce (to taste)
on the side.