Arroz con Bogavante - Sofia Foodie Recipes

Ingredients

1 lobster (fresh or frozen, 800g-1kg / 1.75-2.2 lbs)
2 liters / 8.5 cups fish broth
400g / 2 cups round rice (Bomba or Arborio)
200g / 3/4 cup crushed tomatoes
1 red bell pepper (chopped, ~1 cup)
1 green bell pepper (chopped, ~1 cup)
1 small onion (chopped, ~1/2 cup)
3 garlic cloves (grated)
1 tbsp sweet paprika
2 tbsp Ñora pepper paste (or 1 tsp paprika + 1 tbsp water)
1 pinch saffron (optional)
100 ml / 1/3 cup + 1 tosp brandy or cognac
130 ml / 1/2 cup + 1 tosp extra virgin olive oil
2-3 small bay leaves
Salt to taste

Cooking Instructions

Prep lobster:

Thaw if frozen. Cut in half lengthwise, remove stomach sac and vein. Reserve liver. Cut tail into 2-3 pieces.

Heat broth (2L / 8.5 cups) in a pot, add saffron if using, keep simmering.

In a large skillet or paella pan, heat olive oil (130 ml / 1/2 cup + 1 tbsp) over medium. Sauté onion 5 min, add peppers, cook 8-10 min.
Add garlic, cook 1 min.

Stir in Ñora paste and paprika (30 sec), then tomatoes and bay leaves. Cook 8-10 min until thick.

Push sofrito aside, add lobster cut-side down, cook 2-3 min per side until red. Remove lobster.

Deglaze with brandy (100 ml / 1/3 cup + 1 tbsp), cook 1-2 min.

Add rice (400g / 2 cups), stir 1 min. Pour in hot broth, add salt.
Nestle lobster in rice. Boil, then simmer 15-18 min until rice is tender.
Don't stir.

If rice is firm, add a splash of broth, cover 2-3 min. For crispy bottom (socarrat), raise heat 1-2 min at end.

Rest covered with a towel 5 min. Serve hot with lemon wedges.

Chef's Note

Use Bomba rice for authenticity. Substitute Ñora paste with roasted red pepper paste if needed. Serve with white wine and salad.