Arroz Con Bogavante

Ingredients

Lobster

2 (1.5-2 lbs each)

Olive oil

3 tablespoons

Onion

1, chopped

Garlic

4 cloves, minced

Bell pepper

1, diced (red or green)

Tomato

1 large, diced

Rice

1 1/2 cups (bomba or arborio rice preferred)

Fish stock

4 cups

White wine

1 cup

Saffron threads

1/4 teaspoon

Paprika

1 teaspoon

Salt

to taste

Black pepper

to taste

Parsley

1/4 cup, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes, until they turn bright red. Remove the lobsters from the pot and let them cool. Once cooled, carefully remove the meat from the shells and chop into bite-sized pieces, discarding the shells.
2. In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Add the diced tomato and bell pepper to the pan, cooking for an additional 5 minutes until the vegetables are tender.
4. Stir in the rice, saffron threads, and paprika, ensuring the rice is well-coated with the oil and spices, and toast for about 1-2 minutes.
5. Pour in the fish stock and white wine, and season with salt and black pepper. Bring the mixture to a gentle simmer, cooking for 15 minutes, stirring occasionally to prevent sticking.
6. Gently fold in the chopped lobster meat and continue cooking for another 10 minutes, or until the rice is tender and has absorbed most of the liquid. Adjust seasoning as necessary.
7. Remove the pan from heat and let the arroz con bogavante rest for a few minutes, covered with a clean kitchen towel.
8. Garnish with chopped parsley before serving hot.