Name: La Catalanas ARROZ DE LANGOSTA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup Spanish Bomba rice; 2 pieces Lobster tail; 0.25 tsp Saffron threads; 3 tbs Olive oil; 2 cloves Garlic, minced; 1 medium Onion, finely chopped; 1 medium Red bell pepper, diced; 3 cups Chicken broth; to taste Salt; to taste Black pepper; 2 tbs Parsley, chopped (for garnish)

Spanish Bomba rice, saffron with lobster tail

In a pot of boiling salted water, cook the lobster tails for 5-7 minutes until they turn bright red. Remove from water, let cool, then extract the meat and chop into large chunks.

Prepare the Lobster

In a large skillet or paella pan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes. Add minced garlic and sauté for an additional minute.

Sauté Vegetables

Add the Bomba rice to the pan, stirring to coat in the oil and vegetables. Toast the rice for about 2 minutes.

Toast the Rice

In a separate bowl, dissolve the saffron in a small amount of warm chicken broth. Pour the remaining broth into the skillet with the rice and add the saffron mixture. Stir well. Season with salt and black pepper to taste.

Add Broth and Saffron

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.

Cook the Rice

Gently fold in the lobster meat during the last 5 minutes of cooking. Allow it to warm through.

Add Lobster

Remove from heat, let it sit for a few minutes. Garnish with chopped parsley before serving.

Garnish and Serve

Spanish Bomba rice

Lobster tail

Saffron threads

Olive oil

Garlic, minced

Onion, finely chopped

Red bell pepper, diced

Chicken broth

Salt

Black pepper

Parsley, chopped (for garnish)

ARROZ DE LANGOSTA

Make ARROZ DE LANGOSTA Recipe in just 45m. Spanish Bomba rice, saffron with lobster tail

Arroz De Langosta Recipe

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