Arroz con Bogavante (Lobster Rice)

Ingredients

• 2 lobsters (about 1.5 lbs each) (900g) 2 lobsters (about 1.5 lbs each) (900g)
• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 4 cups (960ml) seafood broth 4 cups (960ml) seafood broth
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and bell peppers, and sauté until they become soft and translucent.
2. 2.
   Add the lobsters to the pot and cook for about 5 minutes, until they turn bright red. Remove the lobsters from the pot and set aside.
3. 3.
   In the same pot, add the rice and saffron threads. Stir well to coat the rice with the oil and saffron.
4. 4.
   Pour in the white wine and cook until it evaporates.
5. 5.
   Gradually add the seafood broth, one cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
6. 6.
   Once all the broth has been added, return the lobsters to the pot, nestling them into the rice.
7. 7.
   Cover the pot and simmer for about 15-20 minutes, or until the rice is cooked and the lobsters are fully cooked through.
8. 8.
   Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lobster — Make sure to cook the lobsters just until they turn bright red to avoid overcooking and toughening the meat.
• Saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the rice.

Tips & Tricks

• Use high-quality seafood broth for the best flavor.
• If you can't find fresh lobster, you can use frozen lobster tails instead.
• Serve the Arroz con Bogavante with a squeeze of fresh lemon juice for a burst of acidity.
• For an extra touch of luxury, drizzle some extra virgin olive oil over the finished dish.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

Serving advice

Serve the Arroz con Bogavante as a main course, accompanied by a fresh green salad and crusty bread to soak up the flavorful broth.

Presentation advice

Present the Arroz con Bogavante in a large serving dish, with the lobster shells and tails arranged on top of the vibrant yellow rice. Garnish with fresh parsley for a pop of color.