Summer Paella with Lobster, Mussels, Scallops, and Rose Wine
Instructions:
- Heat the broth, clam juice, and saffron in a medium saucepan until steaming but not simmering. Reduce the heat to very low, cover, and keep warm without boiling.
- Position the rack in the center of the oven and preheat the oven to 375°F.
- Heat a 14-inch paella pan or cast-iron skillet over medium heat. Swirl in the olive oil, then add the onion. Cook, stirring often, until translucent, about 4 minutes. Add the garlic and cook for 30 seconds.
- Stir in the tomatoes; continue cooking, stirring often, until they begin to break down, about 3 minutes.
- Pour in the wine; bring to a simmer, scraping up any browned bits in the pan. Raise the heat and simmer until reduced by half, about 3 minutes.
- Stir in the oregano, thyme, salt, and pepper. Then stir in the rice and the warmed broth. Bring to a simmer, reduce the 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 1â„2 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 and 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 aluminum 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.