Spanish cuisine · Dough, Pasta & Rice

Arroz con Bogavante

Creamy saffron rice with lobster, seared first so its juices flavor the fish stock.

Ingredients · for 4 servings

• 2 lobsters (about 600 g each)
• 350 g round-grain rice
• 1 onion
• 1 red pepper
• 4 cloves garlic
• 400 g passata
• 100 ml brandy
• 1.2 l strong fish stock
• 1/2 tsp saffron threads
• 1 tsp paprika (sweet)
• 80 ml olive oil
• Salt, pepper

Instructions

1. Halve the lobsters lengthwise, crack the claws with the back of a knife and lightly salt the exposed flesh; finely dice the onion, pepper and garlic.
2. Heat the olive oil in a wide pan until very hot and sear the lobster halves cut-side down for 3 min. until they turn red; remove and set aside.
3. In the same oil, sweat the onion, pepper and garlic over medium heat for 10–12 min. until soft, add the passata and reduce for 10 min. into a dark sofrito.
4. Take the pan off the heat, stir in the paprika, deglaze with the brandy, let it reduce for 2 min. and scatter in the rice; coat it for 2 min. while stirring.
5. Pour in the hot fish stock with the crumbled saffron threads, season well and cook uncovered over medium heat for 12 min., swirling occasionally — the rice should stay soupy.
6. Lay the lobster halves on top with their released juices, cook for a further 5–6 min. until the rice is al dente, then let rest for 3 min. and serve straight from the pan.