Rice with Lobster from Cataluña | ARROZ CON LANGOSTA
Course: MainServings
2
peopleCooking time
16
minutesIndulge in the essence of Cataluña with this exquisite Rice with Lobster recipe. Perfectly pairing the rich flavors of fresh lobster with aromatic stock and spices, this dish will transport your taste buds to the coastal wonders of Spain. A must-try for seafood lovers.
Ingredients
- Rice with Lobster
200g short grain paella rice
1 lobster (600g-700g)
1/2 small green pepper
1/2 smallish onion
2 cloves of garlic
1 tomato
Salt, to taste
A pinch of mild paprika/pimentón pepper powder
Chopped parsley, for serving
Lemon wedges, for serving
500ml fish stock
- Fish Stock
250g fish bones/heads/rock fish
1 clove of garlic
1 tomato
1 onion
A little leek and celery
Parsley
Black peppercorns
Lobster legs and half head (reserved from main dish)
Directions
- Rice with Lobster
- Chop off the tail of the lobster and cut it into segments. Split the head in two, retrieve extra meat for the dish and then reserve half the head and legs to go into the stock. The other half head is reserved for the dish.
- Finely chop the onion and green pepper, grate the tomato to remove the skin and finely mince the garlic. Cover the bottom of a paella pan generously with olive oil and brown the pieces of lobster tail and one side of the head.
- Remove the lobster from the pan and replace with the green pepper and onion. Fry until very soft and starting to colour, seasoning with salt as you go.
- Once well cooked add in the minced garlic, cook for a minute then add in the tomato. Reduce this mixture (the sofrito) until thick and jammy.
- Add the rice and pimentón pepper powder then stir for a couple minutes. Pour over the hot stock and give it a quick stir to even out the rice then do not stir for the rest of cooking. Allow to strongly boil for 7-8 minutes.
- Arrange the lobster pieces on top, pushing them down into the rice slightly, and bring the heat down to a gentle boil. Continue cooking for a final 7-8 minutes. Taste the broth and season with salt as needed. Cover and let rest for 5 minutes before serving. Serve topped with chopped parsley and lemon wedges.
- Fish Stock
- Add all ingredients into a pot along with the lobster legs and half head. Add enough water to cover everything in the pot.
- Let simmer for half an hour and then strain.
