Serves: 6 to 8
5 cups homemade chicken stock
6 tablespoons olive oil
1 tablespoon unsalted butter
1 medium Spanish onion, chopped
2 cups converted long-grain rice
2 1-1/2-pound lobsters
2 1/2 chicken, cut into 8 pieces
Freshly ground pepper
2 plum tomatoes
2 tablespoons honey
1/4 pound chorizo, casing removed and thinly sliced
4 large shrimp, shelled and deveined
2 small squid, cleaned and sliced into 1/2-inch rings
12 sea scallops
1/2 cup fresh peas
12 littleneck clams, scrubbed
12 mussels, scrubbed and debearded
4 tablespoons Lemon Aioli
2 tablespoons chopped flat-leaf parsley
In a medium saucepan, bring 4 cups of the chicken stock to a simmer,
and add saffron, stirring to combine.
Heat 1 tablespoon olive oil and the butter in a medium saucepan
over medium heat. Add onions, and cook until translucent, about 5
minutes. Add uncooked rice; stirring to coat. Pour in chicken stock,
and stir to combine. Bring to a boil, cover and reduce. Cook
simmering for 15 to 18 minutes.
Heat oven to 450 degrees. In a large pot of boiling water, cook
lobsters, covered, for 12 to 15 minutes. Holding lobsters over pot
with tongs, clip the tips of each claw and let drain. When cool
enough to handle, detach claws from bodies, reserving heads. Cover
claws with a kitchen towel, and crack with the back of a heavy
knife, keeping shells intact. Remove tails, and split in half
lengthwise. Set aside. Meanwhile, heat 2 tablespoons olive oil in
a large ovenproof skillet. Season chicken with salt and pepper.
Add to skillet, and saute until browned on both sides. Pour off
any excess fat, and transfer to oven. Roast for 25 to 30 minutes.
Heat oven to 375 degrees. Place tomatoes in a small baking dish.
Drizzle with 1 tablespoon olive oil and the honey. Season with salt
and pepper. Transfer to oven, and bake until soft, 8 to 10 minutes.
Heat a medium skillet over medium heat. Add chorizo, and cook until
fat is rendered, about 8 to 10 minutes. Remove to a paper-towel-lined
plate to drain. In a pot large enough to hold all of the ingredients,
heat 2 tablespoons olive oil over medium heat. Add shrimp, squid,
and scallops; seasoning with salt and pepper, cook until seared on
both sides. Add chorizo and remaining cup chicken stock, stirring
to combine. Place lobster claws and heads, tomatoes, peas, clams,
mussels, and cooked chicken in a pot.
Gently combine with a wooden spoon. Cover, and cook until clams
and mussels just open. Stir in Lemon Aioli and parsley. Garnish
with lobster heads. Serve immediately.