1⁄4 cup World Classics Trading Co. olive oil

1 Garbo lobster, 

tail split lengthwise

12 North Coast Seafood wild-caught, large raw shrimp, in their shells

3 garlic cloves, chopped

1⁄2 large onion, chopped

2 Tbsp. fresh cilantro, chopped

1 large tomato, chopped

11⁄4 cups water

11⁄2 cups fish stock

1⁄4 cup dry white wine

1⁄4 tsp. crumbled saffron

1 bay leaf

1⁄2 canned whole pimento, chopped

1⁄2 tsp. Big Y paprika

11⁄2 cups uncooked short grain rice

8 North Coast Seafood medium mussels, scrubbed well 

and bearded

2 Tbsp. fresh parsley, chopped

Preheat oven to 325˚F.

Add oil to a large oven-safe frying pan and place over medium-high heat. Add the lobster tail and shrimp and sauté for 3 to 4 minutes or until the shrimp turns pink. Remove seafood to a warm platter and set aside. 

In the same pan, add garlic, onion and cilantro and sauté for 3 to 4 minutes or until the onion is soft. Add tomatoes, water, fish stock, wine, saffron, bay leave, pimento and paprika; bring to a boil. Add rice, cover and cook over medium heat for 30 minutes or until the rice is semi-dry but some liquid remains. Add the shrimp and mussels and toss to mix well. Arrange the reserved lobster in the middle of the pan. Cover and place pan in the oven and bake for 20 to 25 minutes or until the rice is dry and the shellfish have opened. Discard bay leaf and any mussels that did not open. Garnish with parsley before serving.