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RICE WITH LOBSTER BY MARTíN BERASATEGUI

RICE WITH LOBSTER BY MARTíN BERASATEGUI

Is there a more traditional Spanish ingredient than rice? We don’t think so! - Upgrade your rice game with this Rice with Lobster recipe by Martín Berasategui, Spanish Chef with 12 Michelin Stars.

SERVES

4

PREPARATION TIME

15 mins

COOKING TIME

40 mins

ALLERGENS

INGREDIENTS

2 lbs. Lobster (Alive)
2 lbs. Raw prawns (heads and shells)
2 garlic cloves (peeled)
1 handful of parsley leaves
1 glass of white wine
1 pinch of brandy
1 pinch of tomato concentrate
1 pinch of saffron strands
Water
1 chopped onion
4 minced shallots
4 cloves of garlic (chopped)
1 pinch of sweet paprika (Pimentón de la Vera if possible)
6 tbps of tomato sauce
1 ⅔ cup of round grain rice
La Española Classic Olive Oil
La Española Gourmet Extra Virgin Olive Oil
Minced parsley

DIRECTIONS

  1. Put Lobster in cold water, covered with water and salt. When the water breaks to boil, count 3 minutes. Once that time has elapsed, remove it from the heat, drain it and put it in a bowl with cold water and ice - Save some of the cooking water for later.
  2. In a different pot, heat a pinch La Española Classic Olive Oil. When the oil is hot, add the shrimp heads and sauté them.
  3. Knead the garlic and parsley in a mortar and add it to the pot along with the heads of the prawns. Also add white wine, brandy, tomato concentrate and the lobster broth from before.
  4. Carve the lobster: on one side, split the head into 4 pieces and, on the other side, the tail bare. Similarly, hit the tongs and add the lobster shells to the broth that should already be boiling.
  5. Broth should be boiling for 20 mins. After this time, add the saffron, turn off the fire and let it cool down.
  6. In a paella pan, heat La Española Classic Olive Oil and add the head of the lobster, salted. Add the onion, the shallot, the garlic, the paprika and the tomato sauce.
  7. When the onion pieces are transparent, add the rice to the saucepan and stir. Then add our broth and let it boil for about 15 mins (or until the rice is soft).
  8. A few minutes before finishing, add a splash of Extra Virgin Olive Oil on a spiral.
  9. Remove the rice from the heat and incorporate the rest of the lobster along with its tongs.
  10. Sprinkle the dish with parsley and serve.

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