2 to 4 lobster tails, split lengthwise
16 jumbo shrimp (in their shells)
1/2 lb. red snapper, cut into chunks
1/2 lb. scallops
4 king crab legs with claws
5 cloves garlic, peeled and mashed
1 large onion, peeled and chopped
3 tbsp. chopped fresh cilantro
1 large tomato (or 1 can seasoned diced tomatoes)
2 1/2 cups lobster and shrimp broth
3 cups fish broth
1/2 cup dry white wine
1 tsp. crumbled saffron (optional)
2 bay leaves
1 whole pimento, chopped
1/2 tsp. paprika
1 tbsp. Adobo seasoning or Kosher salt
2 1/2 cups uncooked short grain rice
3/4 cup frozen peas
12 clams (small)
8 mussels (medium)
2 tbsp. chopped fresh parsley
6 lime slices (for garnish)
1/2 cup olive oil

In a large paella pan or other pan heat oil and sauté lobster, shrimp, fish and scallops until they turn pink. Boil the crab, extract the meat, but leave the claws intact. Remove to a warm platter and set aside. Make a broth of the lobster and shrimp shells.

In the same pan sauté garlic, onion and cilantro until the onion is soft. Add tomato, broth, wine, saffron, bay leaves, pimento, paprika and Adobo (or salt) to taste. Bring to a boil. Add rice and peas and mix well. Bake in 325°F oven until the rice is semi-dry, but a fair amount of liquid remains.

Bury the reserved shrimp and the fish chunks in the rice. Arrange the lobster in the middle of the pan and dot with butter. Place the clams and mussels around the lobster with hinges facing down. Bake for about 15 to 20 minutes until the rice is dry and the shellfish have opened. Discard bay leaves. Remove pan to a heat resistant counter-top and garnish with chopped parsley and lime slices.

Serves 6 to 8 people.

Aioli (Optional):

Aioli is made by pounding garlic with salt and olive oil in a mortar until a smooth texture is obtained. Add salt and lime juice to taste. Sprinkle the Aioli on the finished dish.

Submitted by: Carlos