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1
Place 1 tablespoon water in cup; mix in saffron.
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2
Heat oil in large saucepan over medium heat.
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3
Add onion, bell pepper, 3 tablespoons parsley, and garlic.
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4
Saute until onion is lightly browned, about 4 minutes.
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5
Mix in tomatoes.
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6
Simmer until almost all tomato juices have evaporated, about 3 minutes.
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7
Stir in tomato paste, paprika, and saffron mixture.
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8
(Sauce base can be made 1 day ahead.
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9
Cover and chill.)
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10
Bring clam juice to boil in large wide pot over medium-high heat.
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11
Add lobster.
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12
Cover; boil until lobster is red, about 4 minutes.
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13
Remove pot from heat.
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14
Using tongs, transfer lobster to rimmed baking sheet; reserve lobster broth in pot.
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15
Cool lobster 15 minutes.
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16
Twist tail off body.
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17
Cut tail in half lengthwise; remove meat.
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18
Twist off claws.
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19
Split claw shells with cleaver and remove meat.
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20
Cut meat into 1- to 1 1/2-inch pieces.
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21
Strain juices from sheet into 4-cup measuring cup.
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22
Strain in broth from pot.
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23
If necessary, add enough water to measure 3 cups broth mixture.
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24
Heat sauce base in paella pan or very large skillet over medium heat.
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25
Add noodle pieces; stir 1 minute.
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26
Add 3 cups broth mixture; bring to boil, stirring occasionally.
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27
Reduce heat and simmer until noodles are almost tender, about 12 minutes.
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28
Mix in mussels and 1 cup water.
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29
Cover and cook until mussels open, about 5 minutes; discard any that do not open.
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30
Mix in shrimp, scallops, and lobster.
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31
Cover; simmer until seafood is just cooked through, adding water by 1/4 cupfuls if paella is dry, about 6 minutes.
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32
Uncover; simmer until noodles are tender, about 3 minutes.
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33
Season with salt and pepper; sprinkle with 1 tablespoon parsley.
