Soupy rice with lobster is the quintessential Mediterranean celebration dish. Unlike dry rice, brothy rice maintains a consistency between soup and paella that allows each grain to be impregnated with the essence of the lobster. Saffron gives it that unmistakable golden color.
Mediterranean
Soupy rice with lobster and saffron
Soupy rice with fresh lobster, homemade fumet and saffron. The most festive and tasty seafood dish in Mediterranean cuisine.
- Spain
- MAIN COURSES
- High protein
- Low fat
- Low sugar
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 48 g
- Fat 9 g
- Sodium 620 mg
Story behind the dish
Preparation
Soupy rice with lobster and saffron is a preparation from Spain with medium difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 8 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 lobster of 600-700 g.
- Have ready: 320 g of bomb rice.
- Have ready: 1 liter of fish fumet.
- Have ready: 1 chopped onion.
- Have ready: 2 grated tomatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Ask for the lobster already prepared at the fishmonger or manipulate it…
Ask for the lobster already prepared at the fishmonger or handle it following food safety regulations; cut the tail into medallions. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In a wide saucepan
In a wide saucepan, brown the lobster pieces in oil for 3 minutes. Booking. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Sauté onion and garlic 10 min; add the tomato and cook 8 min
Sauté onion and garlic 10 min; add the tomato and cook 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the paprika
Add the paprika, bay leaf and white wine; evaporate 2 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the rice and toast 2 min
Add the rice and toast 2 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the hot fumet with the saffron (3:1 ratio for broth)
Pour the hot fumet with the saffron (3:1 ratio for broth). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook for 15 minutes over medium heat; after 8 minutes add the lobster
Cook for 15 minutes over medium heat; After 8 minutes, add the lobster. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust salt; rest 3 min and serve with chopped parsley
Adjust salt; rest 3 min and serve with chopped parsley. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Chef's tips
- Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
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