Arroz Caldoso con Bogavante / Lobster Rice ..
Firstly, this is one of the most delicious of all Valencian Shellfish Rices and is quite a common feast dish in the Alicante Region, south of Valencia ..
The Recipe for 4 :
400 Grams of Valencian Rice ( Finest grain called Caldoso )
2 Large Fresh Lobsters
2 tiny red dried Cayenne chilie peppers called Guindillas or Ñora ( can be purchased at all Latin Markets). ( Crush in a mortar) ..
2 to 3 cloves of fresh garlic minced.
2 Shallots minced or 1 médium sized onion ..
6 tablesp. Spanish Evoo.
Salt to taste.
Minced fresh Parsley.
8 Threads of Saffron ..
A pinch of Pimentón sweet paprika
Shot glass of Spanish Brandy ( Jerez de La Frontera )
200 grams of grated fresh red ripe tomatoes ( de-seed and peel before grating )
1, 650 Ml. Home made Shell fish stock or Lobster Stock
125 grams of Prawns
1) Place the Evoo in an earthenware vessel ( terracotta or Cazuela as seen in photo)
2) Put the cayenne chilie peppers in the Evoo crushed ( use a mortar and pestle to crush them and sprinkle into the Evoo). And simmer on low flame.
3) Add the grated tomatoes.
4) Simmer and stir gently clockwise.
5) Be very cautious and remove the earthenware from the fire, and Add the Brandy.
6) Replace the earthenware on low slow slow flame.
7) Add the shellfish or lobster stock / broth.
8) Now, place the lobsters which were sliced in half lengthwise and the claws into the concoction .. 10 minutes only. ( 5 minutes per side). Now, Place covered on a platter ..
9) Adjust salt, minced parsley and freshly ground black pepper ( 1 turn ) ..
10) The next step is the Saffron ..
11) Re-add the lobster to the earthenware ..
12) Last is the Rice .. Simmer until tender ..
13) and then add the prawns ..
Voila, Amazing ..
Have a lovely Sunday ..
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