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Creamy Rice with Lobster and Large Prawns
Creamy seafood rice for a large celebration, prepared with fish stock, lobsters, and large prawns. The sofrito is cooked slowly to caramelize the onion and pepper, and the rice is stirred during cooking to release starch and achieve a creamy texture.
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Ingredients
- 10 L Fish stock (fumet) (Very hot, for adding to the rice)
- 5 kg Short-grain rice
- 2 Onions (Chopped)
- 1 Large red bell pepper (Chopped)
- 6 Garlic cloves (Minced or chopped)
- 5 kg Large prawns (With the heads separated from the tails; sear separately and add at the end)
- 6 Lobsters (Cut into pieces; sear and add when 5 or 6 minutes remain)
- 350 g Crushed tomatoes
- 2 tbsp Ñora pepper paste (Very generous tablespoons)
- 250 ml Brandy
- Saffron (Ground; infused in a little fish stock)
- Olive oil (For the fish stock, searing the seafood, and preparing the sofrito)
- Salt (To taste)
Steps
- 1
Prepare the fish stock: heat a little oil in a large pot, add the prawn heads, and sauté them slowly. Crush them so they release all their juices.
- 2
Add the chopped garlic, onion, and red bell pepper to the stock. Cook the vegetables for at least 10 minutes.
- 3
Add the crushed tomatoes and cook for 5 minutes.
- 4
Add the two generous tablespoons of ñora pepper paste and mix well.
- 5
Pour in the brandy and let it incorporate into the fish stock.
- 6
Add the necessary water or stock to the fish stock and let it cook. Periodically skim off some of the foam that rises to the surface.
- 7
Remove the intestinal veins from the prawns.
- 8
Cut the lobsters: separate the legs, separate the head from the tail, and make cuts in the tail and head so the pieces open up and are easier to eat.
- 9
Set aside some hot fish stock, add the ground saffron, and let it infuse slowly until ready to use.
- 10
Heat oil in a large pot and sear the lobsters for approximately 1 minute on each side. Remove them and repeat with all the pieces.
- 11
Sear the prawns briefly on both sides, approximately 1 minute per side. They should be browned on the outside but remain raw inside. Remove them.
- 12
In the pot containing the sofrito, add the garlic and sauté briefly, taking care not to burn it.
- 13
Add the onion, red bell pepper, and salt. Cook slowly, stirring occasionally to prevent burning, until softened and caramelized; in the video, they are cooked for about 25 minutes in total.
- 14
Add the crushed tomatoes and fry them for about 10 minutes, until well cooked.
- 15
Add the ñora pepper paste and mix it well with the tomatoes. Cook the mixture for about 2 minutes.
- 16
If the pot is not large enough, transfer the sofrito to a larger pot.
- 17
Pour the very hot fish stock over the sofrito. In this preparation, the fish stock is added first because the quantity is very large and it must be kept very hot.
- 18
Add the saffron infusion and wait for the stock to begin simmering.
- 19
When the stock is boiling, add the short-grain rice.
- 20
Cook the rice for 18 minutes. Stir it occasionally so it releases its starch and retains its creamy texture.
- 21
When 5 or 6 minutes remain, add the lobsters. After adding them, stop stirring the rice.
- 22
When approximately 1 minute remains, add the seared prawns.
- 23
Turn off the heat when the rice is cooked to the desired doneness and serve the creamy rice with the lobsters and prawns.
Notes
The recipe is listed as serving approximately 30 portions in the publication, although in the video it was ultimately prepared for approximately 35 people. The author states that they normally use between 80 and 100 g of rice per person, but on this occasion used 70 g because there was more food. The exact amount of oil, salt, and saffron is not specified. The transcript mentions adding water during preparation of the fish stock, but the ingredient list specifies 10 L of fish stock; no additional quantity of water is indicated.
Nutrition per serving
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