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1
Preheat oven to 375 degrees F.
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2
Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil.
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3
Season with salt and pepper and roast until soft.
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4
Set aside.
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5
Bring a large pot of salted water to boil.
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6
Add the lobsters and cover the pot.
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7
Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through.
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8
Let cool and remove meat.
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9
Leave claws whole, cut body meat into large dice.
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10
Cook the chorizo in a medium saute pan over medium-high heat until browned.
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11
Remove the chorizo to a plate lined with paper towels.
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12
Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking.
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13
Season the shrimp with salt and pepper and saute for 1 minute.
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14
Season the squid with salt and pepper, to taste and add to the pan.
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15
Continue cooking an additional 2 to 3 minutes until just cooked through.
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16
Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine.
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17
Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open.
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18
Add the clams and mussels to the rice.
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19
Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste.
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20
Serve immediately.
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21
Heat the olive oil and butter in a large saucepan over medium-high heat.
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22
Add the onions and cook until soft.
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23
Add the rice and stir to coat.
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24
Bring stock to a simmer.
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25
Add the saffron to the simmering stock and let cook for 1 minute.
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26
Add the hot stock to the rice and let come to a boil.
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27
Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork.
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28
Heat the olive oil and butter in a large saucepan over medium-high heat.
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29
Add the onions and cook until soft.
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30
Add the rice and stir to coat.
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31
Add the squid ink to the simmering stock and let cook for 1 minute.
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32
Add the hot stock to the rice and let come to a boil.
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33
Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork
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34
Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth.
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35
Slowly add the oil, drop by drop at first, until thickened.
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36
Season with white pepper, to taste.
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37
Refrigerate until ready to use.
