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The best saffron comes from Spain. Though expensive, it's what gives paella its distinctive flavor. This recipe can easily be halved for a family meal or smaller party, but don't change the cooking times.

Source: Martha Stewart Living, July/August 1991
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To cut up a lobster, plunge it into a pot of boiling water for 45 seconds to kill it. Cut off the claws and crack open on one side. Remove the "knuckles" between the claws and the body and crack them on one side as well. Split tail lengthwise or cut inch-thick medallions through shell.

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