• 2 lobsters (male) of approx. 450 g
• 10 mussels
• 350 g of Bomba rice (Note: This is a short-grain white rice, used in paella dishes.)
• 2 shallots
• 1 red pepper
• 1 clove garlic
• 2 tomatoes, chopped
• 2 leeks
• ½ chili or cayenne peppers, to taste
• white wine
• olive oil
Remove the heads from the lobsters, being careful not to lose any of the liquids from inside. Fry the heads in oil and the leeks and chopped tomatoes. Squeeze the heads to get out all the juice. Add the white wine and allow it to reduce. Cover the water and boil for 30 minutes.
Poach the chopped shallots and garlic and add the chili pepper, chopped into rings. Add the rice and turn up the heat. Add the stock made with the heads and the liquids from the lobster and boil for 12 minutes. Make sure that the liquid does not completely evaporate since you want the rice to be moist.
Add the mussels, thoroughly cleaned, and the chopped lobster tails. As soon as the mussels begin to open up, take them out of the mixture, remove one side of the shell and add them back to the pan. Make sure all of the ingredients are cooked through, then allow to cool slightly before serving.
Yields: 4 Servings