Spanish Noodle Paella

Ingredients

• 2 cups water (divided)
• 1/4 tsp saffron threads (crumbled)
• 2 tbsps olive oil
• 1 finely chopped onion
• 1 red bell pepper (finely chopped)
• 4 tbsps italian parsley (chopped fresh, divided)
• 2 garlic cloves (chopped)
• 1 lb tomatoes (seeded chopped)
• 1 tbsp tomato paste
• 1 tsp sweet paprika (hungarian)
• 24 ozs clam juice
• 11/4 lbs lobster (live)
• 10 ozs spaghetti (broken into 1 inch pieces about 2 13 cups)
• 12 mussels (scrubbed debearded)
• 12 shrimp (uncooked large, peeled deveined)
• 12 sea scallops (side muscle trimmed)

  Preparation
  Place 1 tablespoon water in cup; mix in saffron. Heat oil in large saucepan over medium heat. Add onion, bell pepper, 3 tablespoons parsley, and garlic. Sauté until onion is lightly browned, about 4 minutes. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste, paprika, and saffron mixture. (Sauce base can be made 1 day ahead. Cover and chill.)
  Bring clam juice to boil in large wide pot over medium-high heat. Add lobster. Cover; boil until lobster is red, about 4 minutes. Remove pot from heat. Using tongs, transfer lobster to rimmed baking sheet; reserve lobster broth in pot. Cool lobster 15 minutes. Twist tail off body. Cut tail in half lengthwise; remove meat. Twist off claws. Split claw shells with cleaver and remove meat. Cut meat into 1- to 1 1/2-inch pieces. Strain juices from sheet into 4-cup measuring cup. Strain in broth from pot. If necessary, add enough water to measure 3 cups broth mixture.
  Heat sauce base in paella pan or very large skillet over medium heat. Add noodle pieces; stir 1 minute. Add 3 cups broth mixture; bring to boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender, about 12 minutes. Mix in mussels and 1 cup water. Cover and cook until mussels open, about 5 minutes; discard any that do not open. Mix in shrimp, scallops, and lobster. Cover; simmer until seafood is just cooked through, adding water by 1/4 cupfuls if paella is dry, about 6 minutes. Uncover; simmer until noodles are tender, about 3 minutes. Season with salt and pepper; sprinkle with 1 tablespoon parsley.