- 8 Cups fish stock
- 2.5 Pounds lobster.
- 6 Cups of rice.
- 2 Green peppers into a brunoise.
- 4 Ripe tomatoes concasse.
- 4 Garlic cloves
- 1 Choricero pepper
- Olive oil.
Prepare the fish stock, (see recipe).
Chop peppers, garlic and tomatoes.
To prepare lobster give a longitudinal cut from the cross of the head to the tail, and then we turn it around and make a cut on the head. We separate the tail from the head and tweezers.
In a 16″ Carbon Steel Paella Pan Magefesa heat a little mild olive oil and sauté the lobster on the side of the meat. Remove and set aside.
Add peppers and garlic to the pan. Cook for a few minutes and then add tomato.
Stir in the rice. Saute a few seconds.
Pour in fish stock and add the pulp of the pepper choricero, previously put to soak.Incorporate the lobster with the part of the shell facing down.
Cook for 15 minutes on high heat, add the saffron previously mashes in a mortar with a few spoonfuls of fish stock. Cook for about 5 min more.
Add more fish stock if you want to get a rice dish on the “soggy” side and some prawn tails. Serve the leftover stock from the paella and then the rice with lobster.
If we have an oven, can finish the dish in it. Pace it for 5 min. at 190 degrees, we will achieve a more uniform cooking of the grains.