Rice with Clawed Lobster

Recipe offered

RESTAURANT BELUMAR

Ingredients

Olive oil

1 live clawed lobster

75 g cuttlefish

75 g peeled shrimp

2 cloves of garlic

200 g rice

800 ml good fish broth

A teaspoon of paprika

Preparation

Cut the lobster in half lengthwise, fry in a flat pan and remove. Fry the cuttlefish and garlic in the same oil and add the rice. When it is a little shiny, add a teaspoon of sweet paprika and the hot fish broth. Add salt to taste and a little saffron. Boil over a high heat for five minutes before reducing the heat and simmering for ten minutes. Add the lobsters mid-way through cooking.

Top Tip: It is convenient to remove the stomach of the clawed lobster that can be found in the head.

Suggestion: This rice can also be made with spiny lobster.