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.
Approximate, per 1 bowl (~400g). Values vary by recipe and portion.
Ingredients
- ·1 live or fresh lobster, about 600 to 800 g
- ·320 g (about 1 1/2 cups) Bomba short-grain rice
- ·1.2 litres (5 cups) fish or shellfish stock
- ·1 onion, finely chopped
- ·1 red pepper, finely chopped
- ·2 ripe tomatoes, grated
- ·3 garlic cloves, finely chopped
- ·5 tablespoons olive oil
- ·1 teaspoon sweet paprika
- ·A pinch of saffron
- ·2 tablespoons brandy, salt to taste
Method
- 1
Cut the lobster in half lengthways and separate the claws; reserve any juices and the head coral.
- 2
Heat the olive oil in a wide pan and sear the lobster pieces cut-side down for 2 minutes until the shell reddens, then remove and set aside.
- 3
In the same oil, soften the onion, red pepper and garlic, then add the grated tomato and cook down to a dark sofrito, about 10 minutes.
- 4
Stir in the paprika, splash in the brandy and let it bubble off, then add the rice and toast for a minute.
- 5
Pour in the hot stock infused with saffron, season with salt and return the lobster pieces to the pan.
- 6
Cook over medium heat for about 18 minutes without stirring, until the rice is tender and the broth mostly absorbed but still a little moist.
- 7
Rest for 5 minutes off the heat, then bring the whole pan to the table.