Pour the Extra Virgin Olive Oil from Spain into a clay cooking pot.
Boil the lobster, plunge into ice to cool, then remove the head and cut the body into pieces along the shell divisions. You should get around six pieces. Cut the head in half lengthways.
Once the Extra Virgin Olive Oil from Spain is hot, season the lobster pieces and both halves of the head, and add to the pot. Stir from time to time until the ingredients have browned.
Add the brandy and flambé. Once the flames have disappeared, remove the lobster pieces and set aside. Remove the contents of the lobster’s head and crush using a pestle and mortar. Strain the contents through a sieve and keep the juice.
In the same cooking pot, add the onions and garlic, finely chopped, and the diced peppers. Once softened, add the diced tomatoes. Sauté all the ingredients and then add the rice. Sauté for another couple of minutes, until the rice takes on a pearled appearance.
Add the strands of saffron. These should first be crushed in a mortar with a pinch of salt. When everything has lightly cooked and has taken on a pearled appearance, add the fish stock (always at a ratio of two parts water to one part rice).
When it starts to boil, add the clams, season and then add the lobster, cut into slices.
Leave to cook for 10 minutes on a high heat and then turn down to a low heat for another 8 minutes, without stirring the rice. Drizzle the juice from the lobster’s head over the top and leave to stand for a couple of minutes.
Whisk the egg yolks and garlic cloves in a blender, add a pinch of salt and the Extra Virgin Olive Oil from Spain and blend to a smooth consistency.
Add the squid ink and blend until you get a black aioli.
*We recommend using Hojiblanca Extra Virgin Olive Oil because its fruity aromas of almonds and olives go well with the strong flavours of the lobster and the rice. But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.