Rice with clawed lobster

Ingredients

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Method

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1. 1Chop the vegetables. We chop the peppers and onion very finely. We blend the tomato and strain it if it has lots of seeds.
2. 2Brown the lobster. We put enough oil in a shallow casserole to cover the base and brown the lobster on both sides over a medium heat until it turns reddish. We cover it, as it spits, and turn it over with tongs. We take it out and set it aside.
3. 3Make the sofrito. In the same oil, we sauté the peppers and onion with a pinch of salt, covered, for about 15 minutes over a medium heat. We add the tomato and leave it, covered, until it loses its water and the sofrito is back in just the oil.
4. 4Add the cuttlefish and coral. We add the cuttlefish and the lobster coral, the green part in the head, which we carefully scoop out with a spoon. We sauté carefully, as the cuttlefish spits.
5. 5Prepare the pounded mixture. While the cuttlefish loses its water, we pound the garlic and parsley in a mortar and add the white wine. We add the choricero pepper and saffron to the sofrito, toast them briefly and quickly pour in the contents of the mortar.
6. 6Sauté the rice and add the fish stock. Once the alcohol has reduced a little, but not completely, we add the rice and sauté it for about 3 minutes. When the grains start to turn golden, we add the piping hot fish stock. We taste and adjust the salt.
7. 7Cook the rice with the lobster. It takes 20 minutes in total: the first 10 over a high heat. Then we place the lobster shell-side up, well covered with stock, cover the casserole and leave it for another 10 minutes without stirring. With 5 minutes to go, we add the peeled prawns and cover again.
8. 8Rest. After 20 minutes, there will still be a little stock left. We turn off the heat and leave it to rest for 3 minutes with the lid on.