Soupy rice with lobster recipe

Ingredients to make soupy rice with lobster:

• 400 grams of Rice
• 200 grams of grated tomato
• 80 grams of Minced Garlic
• 350 grams of chopped onion
• 2 tablespoons of Brandy
• 2 units of Ñoras
• 1 handful of parsley
• 1650 milliliters of Fish Stock
• 125 grams of peeled prawns
• 3 units of lobster
• 1 handful of Saffron
• 1 handful of food coloring: to taste

How to make soupy rice with lobster:

1. The first step to make this soupy rice with lobster recipe is to cut the lobsters into pieces. The way to cut them will depend on the size. If the lobster is large, it is cut into slices, otherwise it is cut lengthwise from head to tail and then crosswise at the junction of the thorax with the abdomen. Remember to leave the animal’s claws whole.
2. Next, heat the olive oil with a piece of cayenne for one minute, then remove it from the pan and brown the lobster pieces which, with the heat, will turn an intense red color and the meat will give off juice, to make a Soupy rice with lobster and very tasty prawns.
3. Remove the lobster and reserve it for later. In the same saucepan, add the onion and garlic, finely chopped until they are well browned and golden. Then add the crushed tomato and the pulp of the morass. Ñoras are also known as chorizo ​​peppers. Stir constantly until the tomato takes on the ocher color of the rest of the lobster soupy rice stir-fry. To extract the pulp from the morass, we will have soaked them for a couple of hours, cut, so that the water softens them inside and out. Once the pulp is soft, we scrape it easily with the edge of a knife and extract it almost completely.
4. Next, add a splash of brandy to the pan and bring a lit match close to it to burn off the alcohol in the liquor. This process is called flaming. The flame of the flaming is produced by the alcohol of the brandy and due to the small amount that we add to the mixture, the process should last a few seconds.
5. Then add the peeled prawns and stir them into the sauce. Immediately add the rice and stir together with the soffit of the soupy rice so that it is completely impregnated. When all the ingredients have been incorporated, add the fish broth and some food coloring and the lobster pieces into the casserole.
6. Tip: Avoid using long-grain rice or “steamed” rice with a low starch content as they have very little liquid absorption power.
7. When the rice has started to boil, add the saffron threads, previously crushed in a mortar. When the broth lobster rice is about to finish cooking, sprinkle some finely chopped fresh parsley. The cooking time depends on the type of rice but should take approximately 20 minutes. However, it is important that the degree of cooking of the rice be reviewed, without being strict with time.
8. The soupy rice with lobster should be eaten at the moment, with the passing of the hours the rice consumes the broth, losing its main characteristic. Enjoy this delicacy with some bread and a glass of white wine, and if you want to close with a flourish, serve a cheesecake for dessert.