Spanish Recipes

What we need?
2 cups of water (approximately), divided
1 / 4 teaspoon saffron threads, crumbled
2 tablespoons olive oil
1 medium onion, finely chopped
1 red pepper, finely chopped
4 tablespoons chopped fresh Italian parsley, divided
2 large cloves garlic, minced
1 pound tomatoes, seeded, chopped
1 tablespoon tomato paste
1 teaspoon sweet Hungarian paprika

3 8-oz bottles of clam juice
1 1 1/4-pound lobsters alive

10 oz spaghetti, broken into 1-inch pieces (about 2 1 / 3 cups)
12 mussels, washed, debearded
12 large shrimp raw, peeled, deveined
12 sea scallops, later trimmed muscles

How it’s done?

Place 1 tablespoon of water into the cup, mix with saffron. Heat oil in a large pot over medium heat. Add onion, pepper, 3 tablespoons parsley, and garlic. Saute until onion is lightly browned, about 4 minutes. Stir in tomatoes. Simmer until almost all the tomato juice has evaporated, about 3 minutes. Stir in tomato paste, paprika, saffron and mix. (Basic Sauce can be made 1 day ahead. Cover and refrigerate.)

Bring to a boil clam juice in large wide saucepan over medium-high heat. Add lobster. Cover; boil until the lobster is red, about 4 minutes. Remove saucepan from heat. Using tongs, transfer lobster rimmed baking sheet, reserving broth lobster pot. Lobster cool 15 minutes. Twist tail off the body. Cut the tail in half lengthwise, remove the meat. Remove claws. Split with cleaver claw shells and remove meat. Cut the meat into 1 - 1 1/2-inch pieces. Strain juice sheet 4 cup measuring cup. Strain broth into the pot. If necessary, add enough water to measure 3 cups of broth mixture.

Heat sauce based pan or very large paella pan over medium heat. Add pieces of noodles and stir 1 minute. Add 3 cups of broth mixture, bring to boiling, stirring occasionally. Reduce heat and simmer until the noodles are almost tender, about 12 minutes. Combine the mussels and 1 cup of water. Cover and cook until mussels open, about 5 minutes, discard any that do not open. Combine shrimp, scallops, lobster. Cover and simmer until seafood is cooked, add water by 1 / 4 cupfuls if paella is dry, about 6 minutes. Uncover and simmer until the noodles are tender, about 3 minutes. Season with salt and pepper, sprinkle with parsley 1 c. Soup.