Arroz Con Bogavante

Ingredients

• Parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• White wine (1/2 cup)
• Fish stock (4 cups)
• Paprika (1 teaspoon)
• Saffron threads (1/2 teaspoon)
• Rice (2 cups)
• Bell pepper (1, diced)
• Tomato (2 medium, diced)
• Garlic (4 cloves, minced)
• Onion (1 large, finely chopped)
• Olive oil (2 tablespoons)
• Lobster (2 whole lobsters)

Instructions

1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes, until they turn red. Remove from the pot and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces.
2. In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
3. Add the diced tomatoes and bell pepper to the pan, and cook for another 5 minutes.
4. Stir in the rice, saffron threads, and paprika, coating the rice with the oil and spices.
5. Pour in the fish stock and white wine, and season with salt and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
6. Add the chopped lobster meat to the pan, and continue cooking for another 10 minutes, or until the rice is tender and the liquid has been absorbed.
7. Remove from heat and let the arroz con bogavante rest for a few minutes before serving.
8. Garnish with chopped parsley and serve hot.