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Bring a large pot of water to a boil. Add the lobster tails and let them boil very briefly until pink, about 1-2 minutes. Turn the heat off. Remove the lobster tails with a pair of tongs. Reserve the lobster cooking water. When the tails are cool enough to handle, remove the shell and cut it into large chunks.
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Heat olive oil in a large deep pan. Add the chopped onions and saute the onions for 2 minutes/ Then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and 2 cups of the lobster cooking water. Stir in the saffron and its soaking liquid, paprika, cayenne pepper, Aleppo pepper, and salt.
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Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover and cook on low heat for 20 minutes.
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Uncover and place the shrimp into the pan, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
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Serve the paella hot with your favorite white wine.
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Enjoy! :D