Creamy rice with lobster

4 servings

Ingredients

200 g Albufera Rice
800 g of Lobster and rockfish broth
2 Clean lobsters (tail and claws)
60 g of ñora pepper, ginger, and parsley paste
0.24 g of saffron infused in 60 ml of water
60 g Extra Virgin Olive Oil
20 g Fennel Bulb
5 g Fine salt

Preparation

In a casserole dish, lightly sauté the finely chopped fennel (brunoise) in oil without letting it brown. Add the rice and then the saffron-infused water, stirring until the rice takes on a yellow color. Pour in the boiling broth and the mortar mixture, season with salt, and stir.

Once the rice starts boiling, place the casserole in the oven and cook it for 17 minutes at 180°C. After this time, remove it from the oven and add the chopped lobster claws. Plate the dish and arrange the sliced lobster tail on top of the rice.

Alicante City of Rice

“Alicante, Ciudad de Arroz” is a project designed to highlight the city’s exceptional culinary tradition, with rice as its star ingredient.

Rice is undeniably the main attraction of Alicante’s gastronomy. In fact, you could enjoy a different rice dish every day of the year. From dry and soupy rice dishes to creamy (meloso) rice, paired with seafood, vegetables, meat, or fish. Alicante’s finest products from the sea and mountains blend harmoniously with this essential ingredient to bring you the best of the flavorful and healthy Mediterranean diet. These rice dishes, all prepared with Mediterranean passion, can be perfectly paired with the renowned Alicante DOP wines.