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1
Prepare the Stock Boil the lobsters until just red but still undercooked, 4 minutes; let cool.
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2
Remove the meat from the tails, claws and knuckles; discard the intestinal veins and cut the tails into thick slices.
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3
Put the meat in a bowl and refrigerate.
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4
Chop the bodies and legs.
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5
Prepare the Stock In a heatproof bowl, cover the chiles with the boiling water and let stand for 15 minutes.
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6
Meanwhile, in a pot, heat the oil.
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7
Add the chopped shells and cook over high heat for 1 minute.
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8
Reduce the heat to moderate and cook, stirring, until browned.
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9
Stir in the tomato paste and cook for 1 minute.
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10
Add the brandy and simmer for 2 minutes, scraping up any browned bits.
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11
Add the onions, carrots, fennel and garlic; cook over low heat for 5 minutes.
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12
Prepare the Stock Lift the chiles from the bowl and mince; add with the soaking liquid to the pot.
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13
Add the stock and basil; bring to a boil.
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14
Cover partially and simmer for 2 hours.
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15
Strain the stock.
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16
Add the saffron and let stand for 20 minutes.
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17
Make the Sofrito In a small heatproof bowl, cover the nora chile pepper with the boiling water and let stand until softened, about 15 minutes.
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18
Lift the pepper from the water and finely chop it.
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19
Return the chopped pepper to the soaking liquid.
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20
Make the Sofrito In a medium skillet, heat the olive oil.
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21
Add the onion and cook over moderate heat until translucent, about 4 minutes.
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22
Add the garlic, bell pepper, tomatoes, vinegar and the chopped nora pepper and its soaking liquid.
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23
Simmer over low heat, stirring occasionally, until the liquid has evaporated and the vegetables are very soft and browned, about 20 minutes.
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24
Season with salt and pepper.
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25
You should have about 1 cup.
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26
Grill the Paella Light a hardwood charcoal or wood fire in a covered grill.
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27
When the fire is very hot, set a 17-inch paella pan on the grill.
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28
Add the olive oil and heat until shimmering.
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29
Season the chicken with salt and pepper and cook until browned, about 4 minutes per side.
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30
Transfer the chicken to a plate.
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31
Add 3 cups of the warm stock to the pan, scraping up the browned bits on the bottom.
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32
Whisk in the 1 cup of sofrito and bring to a rolling boil.
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33
Add the rice and romano beans, shaking the pan to distribute them evenly.
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34
Season with salt and return to a vigorous boil.
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35
Cook for 4 minutes, stirring as little as possible; add more lit coals and/or wood to the fire to maintain the temperature.
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36
Bury the chicken pieces skin side up in the rice and cook until the stock is nearly evaporated, about 6 minutes.
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37
Grill the Paella Reduce the heat to a simmer; if necessary, use cast-iron trivets to lift the pan higher off the grill to reduce the heat.
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38
Add 3 more cups of the stock, 1 cup at a time, shaking the pan from time to time and waiting until the stock is nearly absorbed between additions, 10 minutes.
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39
The rice should be lightly browned and crisp on the bottom, but not burned.
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40
Continue to cook the paella, adding as much of the remaining hot stock as necessary, 1/2 cup at a time, until the rice is almost tender and still very moist, 5 minutes.
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41
Nestle the clams and mussels into the rice, cover the grill and cook until they start to open, 6 minutes.
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42
Arrange the lobster all over the paella.
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43
Cover and cook until the clams and mussels are wide open and the lobster is heated through, 3 minutes longer.
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44
Meanwhile, Make the Allioli In a blender, puree the garlic, egg, vinegar, lemon juice and salt at high speed.
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45
With the blender at low speed, add the canola oil in a thin stream and blend until the sauce is creamy, then drizzle in the olive oil until blended.
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46
Serve right away or lightly chilled.
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47
Meanwhile, Make the Allioli Transfer the paella to the table, cover with a kitchen towel and let stand for 5 minutes.
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48
Serve with the allioli and lemon wedges.
