Rice with lobster recipe, the perfect rice for a special occasion

Rice dishes are a very important part of Spanish cuisine. Most of them are typical of the Levante region, but they can be found almost anywhere in Spain. Arroz con bogavante (rice with lobster) is one of these typical coastal dishes, especially those prepared in Asturias and Galicia. In fact, in Asturias it is usually prepared in a mellow or brothy sauce, with a longer cooking time so that it soaks up the flavour of all the ingredients.

Arroz con bogavante (rice with lobster) is perfect for a celebration or special occasion; although it is not a very economical dish, it is a real delicacy. Otherwise, it is a simple recipe that is prepared with a sofrito, fumet or fish stock, the lobster itself, a few shrimps and, of course, the rice. Make sure you follow all the steps carefully, in the order we suggest, to achieve a result worthy of the best restaurants.


Arroz con bogavante (rice with lobster). | Shutterstock

Ingredients for the rice:

  • 1 lobster (about 450 g)
  • 1200 ml of fumet or fish stock
  • 300 g of shrimp
  • 270 g round rice
  • 100 ml of white wine
  • 1 onion
  • 2 cloves of garlic
  • 1 piece of red pepper
  • 2 ripe tomatoes
  • 2 and a half tablespoons of extra virgin olive oil
  • 1 teaspoon of sweet paprika or paprika
  • 1 teaspoon of choricero pepper flesh
  • A little saffron or color additive
  • Salt to taste

How to make the rice:

  1. The first thing to do is to cut the lobster. Cut the head part in half and separate it from the body. Remove the claws and the inner part of the top of the head. Then cut the body into three parts.
  2. In a saucepan over medium high heat, pour the tablespoons of olive oil and add the peeled shrimp. Remove them when they are white and set aside. In the same pan, put the lobster and turn the pieces over so that they are cooked on both sides. Once ready, remove and set aside.
  3. In the same pan, cook the chopped garlic cloves and the chopped onion until golden brown. Then, add the red pepper, also in small pieces, until cooked. Add the teaspoon of sweet paprika, the teaspoon of choricero pepper, a little saffron or color additive and the two grated tomatoes. Mix well, stirring frequently.
  4. After 4 minutes, add a little salt and the white wine. Mix again and wait for the alcohol to evaporate before adding the rice. Stir well and let it fry for a few minutes. Then add the fumet, mix and, when it starts to boil, put it on a medium heat and let the rice cook.
  5. After 15 minutes, check the salt and add the shrimp and the lobster you had set aside. Leave to cook together for 2 minutes, turn off the heat, cover the pan and wait 5 minutes to serve your arroz con bogavante.

About the author