FOR THE ALIOLI:

8 garlic cloves, minced
1/4 tsp. salt
2 c. mayonnaise
2 tbsp. extra virgin olive oil
1 tsp. fresh lemon juice

Mash garlic and salt in mortar with pestle or in small bowl using back of spoon. Transfer to medium bowl. Whisk in mayonnaise, olive oil, and lemon juice. Refrigerate until cold. (Can be prepared one week ahead; keep refrigerated.)

FOR THE PAELLA:

18 sm. mussels, scrubbed and de-bearded
1 tbsp. cornmeal
1 tsp. coarse salt
1 1/2 lb. uncooked lobster cut into pieces
1 lb. med. shrimp, peeled, deveined
1 1/2 lb. swordfish (or other firm white fish) cut into 1-inch pieces

5 1/2 c. fish stock (canned, bouillon cubes or homemade)
3 tomatoes

1/2 c. olive oil
1 1/2 c. finely chopped green bell pepper
12 garlic cloves, minced
2 tsp. paprika
1 tbsp. minced fresh parsley
1 bay leaf
3 c. paella rice, Arborio, or other short grain rice
1/2 c. shelled, fresh or frozen peas

4 oz. jar pimientos, drained, sliced

Place scrubbed and de-bearded mussels in large bowl. Add enough water to cover. Add cornmeal and salt. Cover and refrigerate at least 3 hours or overnight. Drain well. Rinse and drain again.

Preheat oven to 375 degrees. Prepare all seafood as directed in ingredients list. Cut tomato in half lengthwise. Coarsely grate tomatoes onto large plate, discarding skin.

Bring fish stock to simmer. Cover and keep warm over very low heat. Place 14-inch paella pan or heavy 14-inch skillet (handle removed) over two stove top burners. Add oil and heat over medium high heat. Add lobster tail pieces and claws and saute 2 minutes. Transfer to large bowl using slotted spoon. Add shrimp and swordfish to pan. Season with salt and saute 2 minutes, rotating pan occasionally for even heat. Transfer to bowl with slotted spoon.

Add bell pepper to pan and saute 3 minutes. Mix in garlic and cook 1 minute. Add 3 tablespoons alioli and paprika and stir to combine. Stir in tomato pulp, 1 tablespoon parsley and bay leaf and cook 2 minutes.

Add rice and stir to coat with tomato mixture. Add fish stock and peas and cook until rice is partially cooked and liquid is thick, stirring frequently, about 15 minutes. Season to taste with salt. Remove from heat.

Add shrimp and swordfish and any accumulated juices to paella. Arrange mussels (on their sides), lobster and pimiento atop paella. (Can be prepared 1 hour ahead.) Transfer paella to oven and bake until rice is almost tender, about 15 minutes.

Remove paella from oven. Cover with foil and let stand at room temperature for 20 minutes. Sprinkle with parsley. Serve, passing alioli separately.

Arborio is Italian short-grain rice available at Italian markets and many specialty food stores.