- 1 big lobster
- 200 g. rice
- 8 squids
- 8 prawns
- 1 monkfish tail
- 1 onion
- 1 leek
- ½ red pepper
- ½ green pepper
- 2 garlic cloves
- 2 laurel leaves
- 2 parsley sprigs
- Extra virgin olive oil
How to prepare a deluxe lobster rice
Last week we presented you with a simple and delicious recipe for lobster rice , and as if you tried it, we’re sure you want more. We are presenting this other recipe, for more expert cooks but also for all tastes:
Let’s start with the stock
This time we are going to make our own fish stock, or fumé. In a pot, chop and fry half an onion and the leek. When they are poached, add the prawn heads and the peels, stir and wait 2 minutes to add the monkfish bone and cover with water (about 2 liters). Check the salt point and let it boil for about half an hour.
Go for the seafood!
While our broth is boiling, chop the lobster (we explain it in this recipe) and in another casserole (or paella), brown the head with a drizzle of oil. Retire it and cook the shrimp tails for a couple of minutes. Keep the head and the tails apart for later.
- Now it’s sofrito time
In our casserole, which will have the oil and the lobster and prawns juices, chop and poach the other half of the onion and garlic, and then add the baby squid.
When they are cooked add the diced peppers and the parsley and fry for a few more minutes.
- Add the rice
Add the rice to our sofrito and sauté. Cover it with the broth that we made (remember, 2 parts and a half for each part of rice) and let it boil for 15 minutes.
After that time, add the monkfish tail into pieces, the chopped lobster tail and head, and the prawns. We also add the chopped parsley. Let it cook for 5 minutes.
- Once cooked, let it rest for 10 minutes and serve hot.
Enjoy your meal!