How to make
Heat a little olive oil over moderate heat in a paella pan and briefly fry one whole clove of peeled garlic and the dry cayenne pepper in it. When the garlic aquires a light golden brown color, remove it and place in a mortar along with the raw cloves, brandy, dried red pepper, paprika, saffron and two pinches of salt. Crush well with slow movements, but by using firm pressure.
You can skip adding the cayenne pepper, if you don't like spicy food. You can, of course, also use a blender or even a liquidizer to grind/blend the products.
In the paella pan, pour the remaining olive oil and fry the onion, until it softens - grated or finely chopped. Add the tomatoes, also grated and cook for another two minutes.
During this time, cut the lobster into 4 pieces, by using a sharp knife and remove small pieces of the shell that break off, so that they do not fall into the dish. Put the seafood in the paella along with the cuttlefish (cut into small pieces) and after a minute or two pour the previously crushed mixture from the mortar. Stir briefly and add the rice. Pour the hot broth and mix again.
Boil for 10 minutes and add the shrimp and clams. After another 5-8 minutes, remove from the heat and leave the dish to rest for 5 minutes before serving it. The rice should remain hard, it should separate and stick together, but it's still a matter of preference and if you like it more cooked, cook it for a few more minutes.
Serve the dish garnished with a spoonful of aioli, lemon slices and garnish with parsley leaves.
Tip: If you don't have a paella pan, the dish can be prepared in a wide pan with low walls.
Enjoy your meal!
