LOBSTER PAELLA

Lobster Paella image

Provided by Martha Stewart

Yield Serves 4 to 6

Number Of Ingredients 12

2 lobsters (1 1/2 pounds each)
4 1/2 teaspoons extra-virgin olive oil
1 small yellow onion, peeled and chopped
1 red bell pepper, cored, seeded, and diced
2 links linguica (about 1/2 pound), skinned and chopped; or chopped cured Spanish-style chorizo or other cured sausage
2 cups white rice
3 cups fish or chicken broth, heated
1 pinch of crushed saffron
Kosher salt (depends on saltiness of linguica and clams)
1 dozen littleneck clams, well cleaned
1 1/2 pounds codfish or any firm-fleshed white fish, cut into 2-inch pieces
Parsley sprigs, coarsely chopped, for garnish

Steps:

Bring 1 1/2 inches of water to a boil in a large stockpot. Add lobsters, cover, and cook 13 minutes. Remove lobsters and cool just enough to handle. Crack shells and remove meat. Keep claws whole and chop remainder of meat into large pieces; reserve.
Preheat oven to 450 degrees. Heat a 12-inch ovenproof skillet or paella pan over medium-high. Add oil and saute onion and bell pepper until onion is translucent, about 5 minutes. Add linguica and cook 3 minutes. Gently stir in rice and cook a few minutes to lightly toast.
Add broth, saffron, and salt; bring to boil over high heat. Remove from heat, cover with a lid or sheet of foil, and place paella in oven for 10 minutes. Uncover; scatter clams on top of rice. Cover; cook until clams are open and liquid is absorbed, 15 minutes more, adding codfish and lobster in the last 3 minutes. Discard any clams that do not open. Garnish with parsley; serve.