When we think of Spain, most people are familiar with the famous Paella, but we will go a step further and look into Soupy Rice with Lobster (Arroz Caldoso de Bogavante). This is one of the country’s most spectacular dishes and holds a prominent place in many seafood restaurants and in homes. It incorporates the best of the Spanish Mediterranean kitchen, from a sofrito and a picada to a bold fish stock and ñora peppers (similar to a dried ancho chile). There is a difference between the European lobster and the American one. The bogavante europeo has some bluish green to the body, sometimes speckled with browns and oranges while the bogavante americano, is redder and a bit larger.
This is a holiday dish, cook it for your friends and you’ll have them knocking on your door every Sunday for lunch! The combination of the rice, the lobster and the soupy seafood flavor is superb! Magnífico! The Best! The rice absorbs the seafood flavors; the lobster is tender and exquisite… Mmmmmm, we bet there will be no leftovers if you try it!
Here is a recipe from one of our Hansa One team members from Spain.
Recipe for Soupy Rice with Lobster
Ingredients for 4 people
320 g of rice bomba (round grain)
1.6 liters of fish stock (5 times the amount of rice)
2 lobsters of 500 g each
2 medium onions, chopped
2 garlic cloves, minced
2 ripe tomatoes, grated
1 cup dry white wine (or brandy)
1 c.c. paprika
Extra virgin olive oil
FOR THE “PICADA”
1 garlic clove
1 c.s. chopped parsley
6 toasted almonds
1 ñora pepper (or dried ancho chile)
HOW TO PREPARE:
-Put the ñora pepper or dried ancho chile with water to rehydrate it.
-In a tray where we can recover the juices and incorporate them into the rice, cut the lobsters into pieces, chop the heads off and then cut them in half, and also separate the claws.
-Sauté the pieces, the opened lobsters’ heads and claws in a pan with olive oil for a couple of minutes and then reserve.
-In the same pan, add a little olive oil and sauté the onion until golden, about 15-20 minutes.
-Add the 2 garlic cloves minced and sauté 5 minutes.
-Add grated tomato, season with salt and ground black pepper, add the paprika and let it cook until all the water has evaporated and the tomato sauce becomes homogenous and consistent.
-Add the white wine (or brandy) and let the alcohol reduce a couple of minutes.
-Incorporate the fish stock and bring it to boil. At this point, if you want to have a more uniform final broth, you can shred everything with an electric mixer.
-Add rice, heads and claws of the lobsters and cook over medium heat for 8 minutes, stirring often to prevent sticking.
-Meanwhile, make the picada. Chop the garlic, parsley, almonds and the ñora pepper or dried ancho chile pulp in a mortar until you get a smooth paste. Dilute the picada with a little bit of the broth.
-After 8 minutes, taste and adjust the salt if necessary, and add the picada, the chopped lobster tails and the clams, and cook 4 minutes. Stir to prevent sticking.
-Turn off the heat and leave the rice with the lobsters 10 minutes for the flavors to settle before serving.
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