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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *Note—if you do not want to work with a live lobster, substitute two frozen, in-shell, 12 ounce tails, thawed and split in half lengthwise. | 2. Heat the broth, clam juice, and saffron in a saucepan until steaming but not simmering; decrease heat to very low, cover, and keep warm without boiling. | 3. Position oven rack in the center of the oven; preheat oven to 375°. | 4. Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the onion; cook, stirring frequently, for 4 minutes, until translucent. | 5. Add in the garlic; cook for 30 seconds. | 6. Stir in the tomatoes; keep cooking, stirring frequently, until they begin to break down, about 3 minutes. | 7. Add in the wine; bring to a simmer, scraping up any browned bits in the pan. | 8. Increase heat and simmer until reduced by half, about 5 minutes. | 9. Stir in the oregano, thyme, salt, and pepper. | 10. Then stir in the rice and the warmed broth; bring to a simmer; decrease heat to medium, and simmer for 10 minutes. | 11. Meanwhile, set the lobster on a lipped cutting board to catch any internal juices; plunge the tip of a sharp knife into its head about ½ inch behind its eye stalks, thereby piercing the brain and instantly killing it; slice the lobster in half lengthwise. | 12. Stir the green beans into the simmering rice, then set the mussels around the perimeter of the pan, partially submerging them. | 13. Arrange the scallops in the pan in a circle inside the mussels, partially submerging them as well; and then lay the lobster halves in the center of the pan cut side down. | 14. Place in the oven; bake for 15 minutes, or until most of the liquid has been absorbed and the rice is fairly tender. | 15. Transfer to a wire rack, cover tightly with foil, and set aside for 10 minutes. | 16. If desired, remove the lobster meat from the shell and place on top of the paella before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
clam juice	1	cup	bottled	53.1466	12.1241	0.6643	0.2214
saffron thread	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
olive oil	1/4	cup		477.36	0.0	0.0	54.0
yellow onion	1		chopped	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
plum tomato	4			403.4676	0.0	89.7602	2.2667
rose wine	1	cup		-	-	-	-
oregano leaf	2	teaspoons	minced	403.4676	0.0	89.7602	2.2667
thyme leaf	2	teaspoons		403.4676	0.0	89.7602	2.2667
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
arborio rice	2 1/2	cups		403.4676	0.0	89.7602	2.2667
live lobster	1			403.4676	0.0	89.7602	2.2667
green bean	1/2		cut	15.5	3.485	0.915	0.11
mussel	1 1/2		debearded	585.1453	25.1068	80.9678	15.241
sea scallop	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.