2 pax Lobster Paella (Paella de Bogabante para 2)

4-5 fullhands of rice 
1 lobster 
2-3 big grated tomatoes 
6 + 1 cloves of garlic 
2 dry red peppers 
12 - 16 Mussels 
water 
extra virgin olive oil 
salt & pinch of sugar
1 bay leaf
saffron 
parsley

Cut in half the dry red peppers, and take out the seeds and the stem. Place into mixer bowl or a mortar, along with 1 garlic glove, a bit olive oil and mix all. Then add half glass of water and let it hydrate for 1 hour at least. (if you do it in the mixer bowl, add the water before mixing, it will help) 

Cut the lobster into pieces. Cut lengthwise from head to tail and then transversely by the union of the chest to the abdomen, having 4 pieces this weay. If bigger lobster, cut smaller pieces like in the picture .

Heat the olive oil (half glass will be good). Lightly fry the lobster until the shell turns red. Once it is ready set aside, but leave the olive oil in the pan, you´ll use it to keep cooking. 

Chop garlic and fry in the lobster oil, stir fry for 1 minute. Then add the grated tomatoes and parsley.  Add salt to taste, and also a pinch of sugar to reduce the acidity of the tomato.

Meanwhile start boiling the mussels in a pot with 2 - 3 glasses of water, and a bay leaf. Do NOT add salt. After 10 - 15 min, when they are cooked, take them pot from but keek the water, it will be used on the paella. 

Once tomatoes are ready, add the rice and the mortar mixture. Fry a couple of minutes on high heat. Add 4 glasses of water. Take first water mussels, and when it's over, add plain warm water. Stir until getting an a homogeneous mixture, and do not stir anymore (only move the pan) Cook for 10 - 15 minutes, and add the fried lobster. Keep it is cooking until ready. ( if you see that there is some more water needed, add a bit more of warm water) 

Tips_ Place the mussels into a plate as in the picture. Add lemon juice, olive oil and some pepper. It can be used as an starter meanwhile the paella is ready.