Today we bring you a super recipe that will surprise your guests, and it's much easier than it seems!
Ingredients for 4 servings:- 13.5 oz of pump rice- 1 lobster- 1 can of fish broth- 4 tablespoons of salmorreta- 1 Italian green pepper- 1/2 red pepper- 1 onion- Salt- Saffron- Olive oil
Recipe:- Cut the lobster by the head and the tail, and separate the legs.- In a big pan, pour a trickle of olive oil and fry the lobster until it is red on the outside and the meat inside is practically done.- Reserve it and on a plate.- In a saucepan, heat the fish broth according to the manufacturer's instructions (dilute a can of broth with 3 cans of water, using the container to measure it) and keep it very hot during the whole process.- Wash and cut into squares the peppers and onion.- In the pan, with the same oil and a little more, sauté the peppers and the onion until they are brown.- Add the saffron and salmorreta and stir well to mix all the ingredients.- Add the rice and let it fry for a few minutes with all the sofrito.- Pour the fish broth on the pan and place the ingredients well to make them alike.- Sprinkle a little salt and mix again.- Leave to cook without stirring the rice for 16 minutes, adding the lobster in the 7th minute approximately. *Cooking tips: if you prefer, you can also let the rice cook 6 minutes in the fire and 10 minutes in the oven at 220º to caramelize the top layer.
Bon appétit!

...