Ingredients
1 quart lobster stock
2 whole 1 to 1.5 pound lobsters
18-20 fresh mussels
1 pound peeled and deveined jumbo shrimp
6 boneless, skinless chicked thighs cut in large chuncks
3/4 pound diced chorizo
1 rinsed but not peeled carrot cut in large chuncks
2 rinsed cut up stalks of celery
2 spanish onions, 1 quartered and 1 diced
1 head garlic cut in half plus 4 chopped cloves
2 diced red bell peppers
3 lemons with zest quarted
1 cup frozen peas
2 cups enriched medium grain arroz rico rice
1 cup homemade soffrito
3 tablespoons extra virgin olive oil
1 teaspoon dried thyme
2 bay leaves
Sea salt and fresh ground pepper plus 8-10 whole peppercorns
1 tablespoon sazon completa seasoning
1 teaspoon red pepper flakes
1 bunch fresh cilantro
1 bunch chopped scallions
Preparation
Remove claw and tail meat from lobster chop and put in the fridge for later. Take lobster shells and put in stock pot with salt, peppercorns and fresh ground pepper, quarted onioncarrot, celery, 1 quarted lemon, cut head of garlic, bay leaf and cover with water. Bring to a boil and let simmer for about 20-30 minutes. Strain broth into separate container and set aside. Meanwhile in very wide pan or paella pan bring olive oil and red pepper flakes to just barely smoking, add chicken seasoned with sazon completa, brown on all sides and put on plate covered with foil. Add chorizo to pan and sear then put on covered plate with chicken. Turn down heat a little and add garlic, onion, red peppers saute for about 5 minutes and add soffrito cook out most of the liquid, about 3-4 more minutes. Add rice, lemon zest, chicken and chorizo and cook for 2 minutes then pour in lobster stock, stir and let simmer covered with lid or foil for about 15 minutes or until rice is very al dente. Add shrimp, mussels and peas, cover and cook for an additional 5 minutes. Stir in lobster meat and serve with warm crusty bread on plates garnished with lemon wedges, cilanto and chopped scallions.
