Ingredients:
4 lobster tails
8 stone crab claws
12 large shrimp
8 large clams, washed and scrubbed
8 large mussels, washed and scrubbed
2 green peppers, seeded and chopped
4 -5 plum tomatoes, peeled and chopped
2 cloves garlic, peeled and minced
1/8 teaspoon red pepper flakes
salt and pepper
1 pinch saffron
1 1/2 cups long grain rice, rinsed several times until the water runs clear
1/4 cup unsalted butter, softened
3 cups chicken broth or 3 cups seafood stock
1 cup dry white wine
1 (10 ounce) boxes frozen green peas
roasted red peppers, strips ( to garnish)
Directions:
Preheat oven to 400 degrees F (200C).
Steam clams, mussels and shrimp in boiling salted water for 3 minutes; remove from water and set aside.
Discard any unopened clams or mussels.
Baste Lobster tails with butter.
Wrap Lobster tails and Crab Claws in aluminum foil and bake 15 minutes in preheated oven.
In a large paella pan, or heavy skillet, saute green peppers, onions, tomatoes and garlic until tender.
Blend in saffron,salt, pepper, and red pepper flakes.
Add rice and stir fry for 2 or 3 minutes.
Pour in broth and wine; simmer for 20 minutes.
Add peas.
Cover and cook for 15 minutes.
Stir once or twice to be sure liquid has been absorbed by the rice.
Place shrimp, lobster, stone crab, clams and mussels on top.
Cover and warm an additional 10 minutes.
Transfer to large serving platter or bowl.
Garnish with roasted red peppers.
Servings: 4-6
Time preparation: 20 min.
Time total: 95 min.