Spanish Noodle Paella

• 2 cups (about) water, divided
• 1/4 teaspoon saffron threads, crumbled
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 4 tablespoons chopped fresh Italian parsley, divided
• 2 large garlic cloves, chopped
• 1 pound tomatoes, seeded, chopped
• 1 tablespoon tomato paste
• 1 teaspoon Hungarian sweet paprika
• 3 8-ounce bottles clam juice
• 1 1 1/4-pound live lobster
• 10 ounces spaghetti, broken into 1-inch pieces (about 2 1/3 cups)
• 12 mussels, scrubbed, debearded
• 12 uncooked large shrimp, peeled, deveined
• 12 sea scallops, side muscle trimmed

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

water, saffron threads, olive oil, onion, red bell pepper, fresh italian parsley, garlic, tomatoes, tomato paste, sweet paprika, clam juice, lobster, mussels, shrimp

Taken from www.epicurious.com/recipes/food/views/spanish-noodle-paella-109255 (may not work)