Casserole of Lobster and Rice (Arroz con bogavante)
Four servings: 4 small lobsters; 200 g of prawns; 350 g of
rice; 1 onion, finely chopped; 3 garlic cloves; 1/2 green
pepper; 1/2 red pepper; 1 carrot; 3/4 tomato purée; 1tbsp
of paprika; a few strands of saffron;100 ml of white wine; 1 l
of lobster/fish stock.
Presentation: We first need a sofrito that will be made by
sautéing the onion, garlic, the peppers and the carrot, all
finely chopped; we subsequently add the tomato purée and
allow some simmering for a few minutes (no more than 5).
After this period of time, add the rice and stir it all with a
spatula, while incorporating the paprika, the saffron strands
and the wine. At the same time, start cutting the lobsters
(while alive) into not-too-small pieces, and fry them in some
olive oil on a high heat. Add the fried lobster pieces to the
rice The cooking time of the rice may vary from 15 to 18
minutes, so one minute before the limit time add the
prawns (de-shelled).