Preheat oven to 375 degrees F.
Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.
Bring a large pot of salted water to boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Let cool and remove meat. Leave claws whole, cut body meat into large dice.
Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels.
Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper, to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked through. Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine. Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open. Add the clams and mussels to the rice. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste. Serve immediately.
Saffron Rice:
Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Bring stock to a simmer. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork.
Squid Ink Rice:
Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the squid ink to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork
Lemon Aioli:
Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with white pepper, to taste. Refrigerate until ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	827.45 Kcal (3464 kJ)
Calories from fat	513.85 Kcal
		% Daily Value*
Total Fat	57.09g	88%
Cholesterol	174.64mg	58%
Sodium	1300.7mg	54%
Potassium	732.27mg	16%
Total Carbs	21.09g	7%
Sugars	8.33g	33%
Dietary Fiber	1.13g	5%
Protein	32.25g	64%
Vitamin C	15.1mg	25%
Iron	2.5mg	14%
Calcium	95.3mg	10%

Amount Per 100 g
Calories	164.13 Kcal (687 kJ)
Calories from fat	101.93 Kcal
		% Daily Value*
Total Fat	11.33g	88%
Cholesterol	34.64mg	58%
Sodium	258.01mg	54%
Potassium	145.25mg	16%
Total Carbs	4.18g	7%
Sugars	1.65g	33%
Dietary Fiber	0.22g	5%
Protein	6.4g	64%
Vitamin C	3mg	25%
Iron	0.5mg	14%
Calcium	18.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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