Creamy rice with lobster

4 servings

Ingredients

Seafood and fish fumet

• 400 g of fish scraps

• 1 onion

• 4 ñora peppers

• 1 head of garlic

• 4.5 liters of water

• 35 grams of salt

• 4 saffron threads

• 40 ml of olive oil

• 150 ml of tomato sauce

Rice:

• 500 g bomba rice

• 600 g clams

• 1 kg lobster

• 40 ml olive oil

Preparation

Preparation of the seafood and fish fumet:

Bring water to a boil and add the fish scraps, half an onion, and half a head of garlic. Separately, heat a pan and sauté the remaining half head of garlic, onion, saffron, tomato, and ñora peppers. Once fried, remove them from the pan, blend the mixture, and this will become our salmorreta. After simmering the fish scraps for one hour, strain the stock to obtain fumet.

Rice preparation:

In a paella pan, sauté the lobster and set it aside. Add the rice and the prepared salmorreta, sauté briefly, then add the broth. Finally, add the lobster and clams, and cook for 22 minutes.

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.