Spanish Noodle Paella

By á-174942

Ingredients

• 2 cups water - (about) divided
• 1/4 teaspoon saffron threads crumbled
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 1 red bell pepper finely chopped
• 4 tablespoons chopped fresh Italian parsley divided
• 2 large garlic cloves chopped
• 1 pound tomatoes seeded, chopped
• 1 tablespoon tomato paste
• 1 teaspoon Hungarian sweet paprika
• 3 bottles clam juice - (8 oz ea)
• 1 live lobster - (abt 1 1/4 lbs)
• 10 ounces spaghetti broken 1" pieces
• 12 mussels scrubbed, debearded
• 12 uncooked large shrimp peeled, deveined
• 12 sea scallops side muscle trimmed

Details

Servings 4

Preparation

Step 1

Place 1 tablespoon water in cup; mix in saffron. Heat oil in large saucepan over medium heat. Add onion, bell pepper, 3 tablespoons parsley, and garlic. Sauté until onion is lightly browned, about 4 minutes. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste, paprika, and saffron mixture. (Sauce base can be made 1 day ahead. Cover and chill.)

Bring clam juice to boil in large wide pot over medium-high heat. Add lobster. Cover; boil until lobster is red, about 4 minutes. Remove pot from heat. Using tongs, transfer lobster to rimmed baking sheet; reserve lobster broth in pot. Cool lobster 15 minutes. Twist tail off body. Cut tail in half lengthwise; remove meat. Twist off claws. Split claw shells with cleaver and remove meat. Cut meat into 1- to 1 1/2-inch pieces. Strain juices from sheet into 4-cup measuring cup. Strain in broth from pot. If necessary, add enough water to measure 3 cups broth mixture.

Heat sauce base in paella pan or very large skillet over medium heat. Add noodle pieces; stir 1 minute. Add 3 cups broth mixture; bring to boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender, about 12 minutes. Mix in mussels and 1 cup water. Cover and cook until mussels open, about 5 minutes; discard any that do not open.

Mix in shrimp, scallops, and lobster. Cover; simmer until seafood is just cooked through, adding water by 1/4 cupfuls if paella is dry, about 6 minutes. Uncover; simmer until noodles are tender, about 3 minutes. Season with salt and pepper; sprinkle with 1 tablespoon parsley.

This recipe yields 4 to 6 servings.