A great Spanish seafood classic, bridging the gap between soft and slightly brothy rice, flavored with saffron, smoked paprika, and shellfish stock. The lobster brings sweet meat and a powerful juice that permeates every grain.
Ingredients
- 2 pieces whole raw lobsters
- 320 g Spanish short-grain rice such as Bomba
- 1.2 l fish or shellfish stock
- 1 piece yellow onion
- 1 piece red bell pepper
- 3 cloves garlic
- 300 g grated ripe tomatoes or plain tomato pulp
- 5 tbsp extra-virgin olive oil
- 100 ml dry white wine
- 1 tsp sweet smoked paprika
- 1 pinch saffron threads
- 1 leaf bay leaf
- 0.5 bunches flat-leaf parsley
- 1 piece lemon
- to taste fine salt
- to taste ground black pepper
Method
- Prepare the lobsters by separating the tails, claws, and heads, then lightly crack the claws so their juices flavor the dish; keep the pieces chilled while the stock heats.
- Heat the olive oil in a large, wide sauté pan or home paella pan and sear the lobster pieces shell-side down until they turn red and release a toasted marine aroma; remove them without washing the pan.
- In the same juices, sauté the finely chopped onion, bell pepper, and garlic with the bay leaf until the mixture is tender, glossy, and slightly candied.
- Add the tomato and reduce until you have a thick, dark, and almost jammy sofrito, with no raw tomato taste left.
- Stir in the smoked paprika and saffron, mixing briefly to awaken them without burning, then pour in the white wine and let the alcohol evaporate until the aroma becomes mellow.
- Add the rice and toast it in the sofrito until the grains are well coated and glossy.
- Pour in the very hot stock, salt lightly, then cook at a steady simmer without stirring excessively; the rice should swell while remaining tender and surrounded by a fragrant broth.
- Return the lobster to the rice when the grains begin to soften, then continue cooking until the meat is just opaque and juicy, and the rice is meloso, neither dry nor soupy.
- Turn off the heat, season with pepper, sprinkle with chopped flat-leaf parsley, and let rest briefly so the flavors meld; serve immediately with lemon wedges to squeeze at the table.
Nutrition
Per serving
- Energy
- 565.5 kcal
- Protein
- 14.01 g
- Carbohydrate
- 75.09 g
- Fat
- 20.91 g
- Fibre
- 4.21 g
- Calcium
- 27.53 mg
- Iron
- 0.45 mg
- Magnesium
- 17.16 mg
