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.