Arroz De Langosta Recipe
Spanish Bomba rice, saffron with lobster tail
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Lobster
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.
Sauté Vegetables
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.
Toast the Rice
Add the Bomba rice to the pan, stirring to coat in the oil and vegetables. Toast the rice for about 2 minutes.
Add Broth and Saffron
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.
Cook the Rice
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.
Add Lobster
Gently fold in the lobster meat during the last 5 minutes of cooking. Allow it to warm through.
Garnish and Serve
Remove from heat, let it sit for a few minutes. Garnish with chopped parsley before serving.
