Lobster Paella

Ingredients-Serves 4
1 medium Lobster of about ½ kg or ¾ kg
150 gr. fresh calamari cut in small pieces
2 medium onions thinly sliced
½ green pepper  quartered, cored and seeded
300 gr. fresh tomatoes, skinned and finely chopped
2 tablespoons olive oil
1 clove of garlic, coarsely chopped
3 ½ cups of fish stock
pinch of saffron

1 ½ cups rice (short grain rice preferred)
about a teaspoon of salt

Process
1. With a sharp knife cut the Lobster in pieces. 
2. Heat the olive oil in a large pan and fry the pieces of calamari over 15 seconds
3. In another pan, heat a bit of olive oil and sauté the onions and green pepper until soft.
4. Add the onions & pepper mixture to the large pan with the calamari,  stirring it  and cook it for about
   1 minute.
6. Over low heat, add the coarsely chopped garlic and cook for about 3 minutes.
7. Add the fish stock and increase heat to a boil.  Sprinkle in the saffron and then the salt.
8. Add the rice, distributing evenly.  Cook on high for about 5 minutes stirring occasionally.
9. Add the lobster pieces and reduce heat to simmer.  At this point, if the mixture appears too dry, add a
   little water.  Shake the handle of the pan rather than stir so as not to upset the pattern. Continue to
   cook on low heat for another 10 minutes and liquid is absorbed.  Remove the pan from the heat and
   leave it until sets.

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Chef Arantxa  Aranda Cisneros, 34

Arantxa has a combination of talents perfectly suited to caring for Fortuna’s guests.  She has diplomas in Public Relations and Entertainment Activities, as well as a degree in History from the University of Madrid.  She speaks English and enjoys diving.

It was during her college studies that she discovered a keen interest in cooking and made the decision to earn a diploma in culinary arts.  She loves combining Mediterranean cuisine – especially Italian pasta and risotto - with Oriental flavors to create new dishes.  Coming from a country with long coastlines on the  Atlantic and Mediterranean, Arantxa cooks seafood perfectly.  She specializes in classic rice dishes such as Spanish Paella, Caldereta de Langosta (lobster with rice) and her traditional Suquet de Peix, fish with potatoes and vegetables, is always a hit.