It is advisable to stir all the ingredients from time to time to avoid they get stuck
to the casserole.
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Casserole of Lobster and rice (Arroz con bogavante) (22)

Four servings: 4 small lobsters; 200 gm prawns; 350 gm rice; 1 onion, finely
chopped; 3 garlic cloves; ½ green pepper; ½ red pepper; 1 carrot; 3/4 tomato
purée; 1 tbsp paprika; a few strands of saffron;100 ml white wine; 1 l lobster/fish
stock.
Presentation: We first need a sofrito that will be made by sautéing the onion,
garlic, both half 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 fire. 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).
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