Soupy Rice with Lobster

Here are the ingredients you need

• 400g round rice
• 1500ml fish stock or fumet
• 2 raw lobsters
• 2 large onions
• 2 garlic cloves
• 2 red bell peppers
• 3 fleshy tomatoes
• 1/2 glass of white wine
• 2 tablespoons choricero pepper paste or pulp from 1 ñora pepper
• Pink salt
• Black pepper
• Ground cayenne or chili pepper
• Extra virgin olive oil

Method

1. 1Cut the lobsters at the head and legs.
2. 2In a deep paella pan, add a generous splash of olive oil and sear the lobsters until they turn a bright orange. Remove and set aside.
3. 3In that same oil, cook the garlic and onions.
4. 4Once the onion starts to soften, add the bell peppers, a pinch of salt, black pepper, and ground cayenne.
5. 5Blend the tomatoes and stir them into the vegetables. Cook for a few minutes.
6. 6Add two tablespoons of choricero pepper paste.
7. 7Now pour in the white wine and cook for a couple of minutes to let the alcohol evaporate.
8. 8Blend this entire vegetable mixture until completely smooth.
9. 9Chop the lobster into pieces that are easier to eat. Halve the heads and make a few small cuts in the claws and legs.
10. 10Add the stock to the blended vegetables and simmer gently so the flavors come together.
11. 11Add the lobster pieces.
12. 12Taste and adjust the salt.
13. 13Finally, stir in the rice once it comes to a boil and cook for 18min over medium-low heat, then let it rest for 3min.
14. 14All done! Now we can sit down and enjoy our soupy rice with lobster.