Prep 1 hr 30 mins
Cook 40 mins
Use a paella pan
- 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
- *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.
- 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.
- Position oven rack in the center of the oven; preheat oven to 375°.
- 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.
- Add in the garlic; cook for 30 seconds.
- Stir in the tomatoes; keep cooking, stirring frequently, until they begin to break down, about 3 minutes.
- Add in the wine; bring to a simmer, scraping up any browned bits in the pan.
- Increase heat and simmer until reduced by half, about 5 minutes.
- Stir in the oregano, thyme, salt, and pepper.
- Then stir in the rice and the warmed broth; bring to a simmer; decrease heat to medium, and simmer for 10 minutes.
- 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.
- Stir the green beans into the simmering rice, then set the mussels around the perimeter of the pan, partially submerging them.
- 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.
- Place in the oven; bake for 15 minutes, or until most of the liquid has been absorbed and the rice is fairly tender.
- Transfer to a wire rack, cover tightly with foil, and set aside for 10 minutes.
- If desired, remove the lobster meat from the shell and place on top of the paella before serving.