nationwide (coastal) · Spain
Arroz con Bogavante
A festive Spanish rice dish built around lobster (bogavante), popular along both the Mediterranean and Atlantic coasts and a staple of celebratory meals. The lobster is seared and its shells used to build a deeply flavored fumet in which the rice cooks, so the crustacean perfumes every grain.
Approximate, per 1 bowl (~400g). Values vary by recipe and portion.
Where it comes from
A festive Spanish rice dish built around lobster (bogavante), popular along both the Mediterranean and Atlantic coasts and a staple of celebratory meals. The lobster is seared and its shells used to build a deeply flavored fumet in which the rice cooks, so the crustacean perfumes every grain. It is most often prepared caldoso (soupy) rather than dry.
Where to eat Arroz con Bogavante
0 restaurants worldwide serve it.
The variants
Caldoso (soupy)
The most common style, served brothy in a deep pot.
Meloso (creamy)
Semi-soupy texture between dry paella and caldoso.
Seco (dry paella-style)
Cooked in a paella pan until the liquid fully evaporates.
Cook it yourself
- Arroz con Bogavante
A celebratory Spanish rice built around lobster, seared and then simmered so its shells perfume a rich fumet in which every grain cooks. It is the dish that appears at family feasts, generous and unmistakably festive.