Creamy Lobster Rice with Coral Oil

🧂 Ingredients

• ✓
  Bogavantes vivos

  2 unidades (800g cada uno)
• ✓
  Arroz bomba

  400g
• ✓
  Gambas arroceras

  200g
• ✓
  Cebolla

  150g
• ✓
  Pimiento rojo

  80g
• ✓
  Ajo

  4 dientes
• ✓
  Tomate maduro rallado

  200g
• ✓
  Aceite de oliva virgen extra

  120ml
• ✓
  Azafrán en hebras

  1g
• ✓
  Pimentón de la Vera dulce

  5g
• ✓
  Perejil fresco

  20g
• ✓
  Puerro

  1 unidad
• ✓
  Sal marina

  al gusto

📋 Instructions

1. 1

   Extract coral from lobster heads and set aside. Cut lobster bodies into generous chunks, separating the claws.

2. 2

   Prepare an intense fumet: sauté heads and shells in olive oil with crushed garlic, grated tomato, and parsley for 10 minutes. Add 2 liters of water, onion, and leek. Simmer 40 minutes and strain.

3. 3

   For coral oil: blend reserved coral with 60ml warmed olive oil and a pinch of salt until emulsified. Strain through fine mesh and set aside.

4. 4

   In a clay pot, sauté finely chopped onion in oil until translucent. Add diced red pepper and sliced garlic.

5. 5

   Add grated tomato and cook 5 minutes until water evaporates. Add rice and toast for 2 minutes, stirring constantly.

6. 6

   Pour in hot fumet with saffron and a pinch of paprika. Cook on medium-high for 10 minutes without stirring.

7. 7

   Lower heat, add lobster chunks and shrimp. Cook 8 more minutes until rice is creamy but al dente.

8. 8

   Remove from heat, cover with a kitchen towel, and rest for 3 minutes.

9. 9

   Serve directly from the pot, drizzle generously with coral oil, and garnish with fresh parsley and saffron threads.