How to make
Chop the onion very finely and fry it in 6 tbsp. of olive oil and a pinch of salt (salt is important, because it helps it soften faster and at the same time prevents burning). When it becomes transparent, remove it from the heat.
In a mortar, crush the dried red pepper, well cleaned from the seeds and stem, along with the garlic cloves and a little salt. Add this mixture to the onion and fry for 2 minutes on a low heat, then add the saffron and paprika and immediately after that pour the tomato puree and mix. Increase the heat to medium and cook, until the sauce thickens.
Pour the brandy and flambé. When the alcohol has completely evaporated, remove it from the heat.
In a separate pot, heat the fish stock. You can prepare it at home, or you can use a cube and a half dissolved in water.
Cut the lobster in half with a large sharp knife, lengthwise and then again crosswise, with tongs break off its claws (or just crack them, so that they release their juice when cooking and to make it easier for you to eat afterwards) .
In a large clay or metal pot with handles (deep), heat the remaining olive oil over medium-high heat and place the lobster in it. Cook it, until it changes color and becomes red, then immediately remove it and leave it for later. Do the same with the shrimp, by keeping in mind that they need much less time (a minute or two on each side).
In the same pot with the same fat, which has already absorbed the aroma of the seafood, pour the rice, washed in advance and fry it lightly, by stirring so that it does not burn.
When it becomes transparent, add to it the tomato sauce prepared earlier and mix well again, then pour the broth. Season with salt and black pepper and reduce the heat.
Cook for 7 minutes and add the lobster and prawns. Continue cooking for another 10 minutes. If you want your dish to be more liquid, add a little more water. Usually, it should look like a thick soup, but for example, I like it more liquid and add more water. The flavor of the lobster and shrimp is quite intense, so there is no danger of mixing the flavors, but still, we should not overdo it, so that it does not become too watery.
Remove from the heat and leave it rest for 5 minutes. Serve the portions sprinkled with chopped parsley (optional) and a glass of well-chilled white wine.
