José Andrés' Arroz de Bogavante

Preheat an oven to 350°F (180°C).

To make the fish stock, cut the lobster heads in half and place on a baking sheet. Transfer to the oven and roast until golden-brown, about 30 minutes.

In a stockpot over high heat, combine 3 quarts (96 fl. oz./3 l) water, the fish bones and the lobster heads and bring to a boil. Using a ladle, remove the white foam that forms on the surface (this will give you a cleaner, clearer stock).

Reduce the heat to low and add the parsley, onion, leek, olive oil and white wine. Simmer, skimming the surface occasionally if any more foam appears, for 30 minutes.

Remove the pot from the heat and let the stock rest for 10 minutes. Strain the stock and discard the solids. The stock can be stored, covered, in the refrigerator for up to 1 week.

To make the sofrito, cut the tomatoes in half crosswise. Place a grater over a bowl. Rub the cut sides of the tomato halves against the grater until all the flesh is grated. Discard the skin.

In a small saucepan over medium-low heat, warm the olive oil. Add the onion, sugar and salt. Cook, stirring occasionally with a wooden spoon, until the onion becomes soft and tender and turns a light brown color, about 45 minutes. You want the onions to caramelize. If they get too dark, add a few teaspoons of water to keep them from burning while they cook.

Add the grated tomato, pimentón and bay leaf to the pan. Cook for another 20 minutes over medium heat. You’ll know your sofrito is ready when the tomato has broken down and deepened in color, and the oil is separated from the sauce.

To assemble the dish, using a very sharp knife, separate the lobster head from the body. Cut the lobster head in half, putting the blade between the eyes. Slice through the head cleanly, then cut it into quarters, and cut the claws in half. Cut the tail into 6 medallions.

In a paella pan over high heat, warm the olive oil. Add the lobster medallions and sear for 1 minute. Remove the lobster from the pan and set aside. Add the squid to the pan and sear for 15 seconds. Add 1/4 cup of the sofrito to the squid, stir and cook for 1 minute. Add the garlic, reduce the heat to low and cook for 3 minutes more.

Pour in 4 cups (32 fl. oz./1 l) of the fish stock, increase the heat to high and bring to a boil. Crush the saffron and add it to the pan. Season with the salt. (You want it to be a little bit salty; the rice will balance out the saltiness.)

Add the rice, taking care not to dump it in a pile; spread it evenly around the pan. Cook for 5 minutes over high heat, stirring frequently with a wooden spoon. You’ll see the rice floating around the pan at this stage. If it’s not, the mixture is too dry and you should add another 1/2 cup (4 fl. oz./125 ml) stock or water.

Place the lobster head, claws and medallions on top and reduce the heat to low. After this point, you should never put your finger or anything else in the rice. If you do, you will break the natural film that forms on top of the paella and the rice will cook unevenly. Maintaining a slow boil, cook until all the liquid is absorbed, about 10 minutes.

Set the paella aside for 3 minutes, then serve immediately. Serves 4.

Recipe courtesy of José Andrés, Chef and Owner of ThinkFoodGroup and Jaleo by José Andrés