10 threads saffron
4 cups lobster or chicken stock
1 bay leaf
½ pound chorizo
2 1 ½ lb Maine Lobster, New Shell preferred
1/3 cup olive oil
3 cloves garlic, sliced
2 tablespoons smoked paprika
¼ cup slivered blanched almonds
2 tablespoons tomato paste
1 ½ c Arborio rice
½ cup peas
1 medium beefsteak tomato, cored and cut into 10-14 wedges
1 cup Aioli
Toast the saffron in a dry stock pot for 30 seconds until aromatic. Add the stock and one bay leaf and bring to a boil. Poach the chorizo in the stock for 5 minutes. Remove the chorizo. Add the lobster and cook for 5-6 minutes. Remove the lobster and cool. Clean lobster over a bowl to reserve juices. Reserve the meat and strain the collected juices back into the stock.
In a paella pan, heat the olive oil over medium heat. Saute the garlic, paprika and almonds until aromatic and toasted, about 3-5 minutes. Reduce heat to low, add the tomato paste and cook for 5 minutes.
Add 3 cups stock to the paella pan. Bring to a boil. Remove the bay leaf. Add the rice, stir to submerge all rice, season with salt. Boil 10 minutes. Arrange the sausage, lobster, peas and tomatoes around the paella pan. Cook another 7-10 minutes until the rice is “al dente”. Remove from the heat, cover and let sit for 5 minutes.
Serve with plenty of aioli.