Lobster Stock Paella

Remember how I made 14 pints of lobster stock about a year ago? Well, I haven't forgotten. They've just been sitting in the pantry, calling to me, saying, "When are you going to USE us?" I just never got the energy to do anything with them. Bisque? Risotto? My sister suggested paella would be easier, so I threw together this recipe:

1 large onion, chopped
4 cloves garlic, minced
2 cups long grain rice (I used basmati)
7-ounce jar roasted red peppers, chopped, juice reserved
1/2 teaspoon freshly ground saffron
1 pound shrimp, shells removed
1-2 cups chopped green beans

Sautee the onion and garlic in olive oil in an oven-proof pot. Add the rice, peppers and juice, and saffron. Add 2 pints of lobster stock and bring it to a simmer for a few minutes. Remove from heat, arrange the shrimp on top, then add the beans. Cover and bake at 450 for 30-40 minutes, until the rice is done. Let sit for 10 minutes before serving.

Mmm! Now I only have 12 more pints to use up.