Summer Paella With Lobster, Mussels, Scallops, And Wine

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 cup bottled clam juice
• 1/4 teaspoon saffron thread
• 1/4 cup olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 plum tomatoes or 4 roma tomatoes
• 1 cup rose wine
• 2 teaspoons packed minced fresh oregano leaves
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 1/2 cups arborio rice or 2 1/2 cups valencia rice
• 1 (2 lb) live lobsters (see note)
• 1/2 lb green beans, stems trimmed and cut into 1-inch pieces
• 1 1/2 lbs mussels, debearded and scrubbed of any sand
• 1 lb sea scallops

Recipe

• 1 *note—if you do not want to work with a live lobster, substitute two frozen, in-shell, 12 ounce tails, thawed and split in half lengthwise.
• 2 heat the broth, clam juice, and saffron in a saucepan until steaming but not simmering; decrease heat to very low, cover, and keep warm without boiling.
• 3 position oven rack in the center of the oven; preheat oven to 375°.
• 4 heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the onion; cook, stirring frequently, for 4 minutes, until translucent.
• 5 add in the garlic; cook for 30 seconds.
• 6 stir in the tomatoes; keep cooking, stirring frequently, until they begin to break down, about 3 minutes.
• 7 add in the wine; bring to a simmer, scraping up any browned bits in the pan.
• 8 increase heat and simmer until reduced by half, about 5 minutes.
• 9 stir in the oregano, thyme, salt, and pepper.
• 10 then stir in the rice and the warmed broth; bring to a simmer; decrease heat to medium, and simmer for 10 minutes.
• 11 meanwhile, set the lobster on a lipped cutting board to catch any internal juices; plunge the tip of a sharp knife into its head about ½ inch behind its eye stalks, thereby piercing the brain and instantly killing it; slice the lobster in half lengthwise.
• 12 stir the green beans into the simmering rice, then set the mussels around the perimeter of the pan, partially submerging them.
• 13 arrange the scallops in the pan in a circle inside the mussels, partially submerging them as well; and then lay the lobster halves in the center of the pan cut side down.
• 14 place in the oven; bake for 15 minutes, or until most of the liquid has been absorbed and the rice is fairly tender.
• 15 transfer to a wire rack, cover tightly with foil, and set aside for 10 minutes.
• 16 if desired, remove the lobster meat from the shell and place on top of the paella before serving.