Brothy rice with lobster
This is a really delicious dish where the rice shares the spotlight with the lobster.
200 grams of rice
Two lobsters of 500 grams each
Four medium tomatoes, peeled
100 grams of onion
50 grams of piquillo pepper
One cup of Manzanilla (wine)
Two packets of Azafran
600 grams fish broth or Bouillabaisse
One cup of Majado (salt, parsley, garlic)
Poach the onions, pepper and peeled tomato which you have previously cut in squares.
Add the Manzanilla and reduce.
Top tip: If you cook the broth with the shells or legs of the lobster, this will reinforce the flavour. Remove these before you add the rice.
Add the rice and the Azafran and saute.
Soak with the broth and stir well.
When you see that the mixture is half cooked, put it into the oven.
When the rice is ready, add the “Majado and stir.
One minute before taking the dish out of the oven, put the lobster in and let it cook for another minute, then cover it and leave it to settle.
Before serving, slightly brush the lobsters with a bit of oil so they stand out in the dish and make it more eye-catching.