Noodle Paella with Pork Short Ribs and Norwegian Lobster

Stock: Put the heads off of the cigalas and set the tails aside. Heat the olive oil in a medium pot over medium-high heat and add the heads and the garlic. Using a wooden spoon or potato smasher, crush the heads and saute them with the garlic until they turn red. Add 2 quarts of water, the onion, bay leaf, and peppercorns. Bring to a boil over high heat, then reduce the heat to low and simmer for 45 minutes, skimming any foam that forms on the top. Strain the stock through a fine-mesh strainer into a small pot, discarding the solids. Keep the stock hot over low heat. Picada: Using a mortar and pestle, mash the garlic clove, parsley, and a pinch of salt into a paste. Drizzle in the olive oil as you continue to mash until the oil is well combined. Set aside. Pre heat the boler. Pasta: Prepare the pasta. Heat the olive oil in a 13-inch paella pan over medium heat, add the pasta and saute until toasted and golden brown, 5 to 6 minutes. Spoon the pasta into a bowl and set aside. Increase the heat to medium-high and sear the reserved cigalas tails on each side in the same pan. Remove the tails to a plate and set aside. Season the ribs with salt, then arrange the ribs in the same pan and sear them on each side, about 2 minutes per side. Push the ribs to the edge of the pan and reduce the heat to medium. Add the salmorra to the paella pan and saute for 1 minute. Push the ribs back to the center of the pan and toss with the salmorras, cooking for 3 more minutes. Add the toasted pasta and stir until well combines. Sprinkle with the paprika, the pour in 3 1/2 cups of the reserved hot stock. Season to taste with the salt and cook over medium heat for 8 minutes. Reduce the heat to low. Split the cigalas tails in half with a sharp kitchen knife and add to the pan, shell side down, and cook for 2 more minutes. Put the pan under the broiler and cook until the pasta on the surface starts to curl up and brown slightly, about 2 minutes. Remove the paella pan from the oven and drizzle with the picada verde.