Arroz con Bogavante

Ingredients

• 400 gbomba rice
• 2live lobsters — split lengthwise
• 1onion — finely chopped
• 1red bell pepper — chopped
• 3ripe tomatoes — grated
• 1 pinchsaffron threads
• 100 mlbrandy de Jerez
• 1.3 Lshellfish stock — hot
• 100 mlextra virgin olive oil
• to tastefine sea salt

Method

1. Begin by heating 100 ml of extra virgin olive oil in a wide, heavy-bottomed pan over medium-high heat. Once the oil is shimmering, add the lobsters, which should be halved lengthwise. Sear them shell-side down first to infuse the oil with their flavor, then flip to sear the flesh side until the shells turn a vibrant red and the meat is just opaque. Remove the lobsters and set them aside.
2. In the same pan, add the finely chopped onion and diced red bell pepper. Cook them over medium heat until the onion becomes translucent and the bell pepper softens. Grate the ripe tomatoes directly into the pan, discarding the skins, and stir to combine. Allow this mixture to cook down until it becomes thick, dark, and jammy, which will take on a sweet aroma.
3. Sprinkle a pinch of saffron threads into the pan, allowing them to bloom in the heat. Pour in 100 ml of brandy de Jerez, and let it simmer for a minute to evaporate the alcohol, leaving behind its rich flavor. Stir the mixture to ensure the saffron and brandy are well incorporated into the sofrito.
4. Pour 1.3 L of hot shellfish stock into the pan, stirring to combine with the sofrito. Taste the broth and add fine sea salt to your preference, keeping in mind that the rice will absorb some of this seasoning. Once the broth is seasoned to your liking, bring it to a gentle boil.
5. Evenly scatter 400 g of bomba rice across the pan, ensuring it is submerged in the broth. Do not stir the rice once it's added; this helps the grains remain separate and allows a crust to form at the bottom. Adjust the heat to maintain a steady simmer, allowing the rice to absorb the liquid and flavors.
6. Return the seared lobsters to the pan, nestling them into the rice. Continue to cook until the rice is tender and the liquid has mostly been absorbed, with a slight crust forming at the bottom of the pan, known as 'socarrat'. The aroma should be rich and inviting, signaling the dish is nearly complete.
7. Remove the pan from the heat and cover it with a clean kitchen cloth. Let it sit undisturbed for five minutes, allowing the rice to finish cooking through the residual heat and the socarrat to set. Serve the Arroz con Bogavante straight from the pan, ensuring each portion includes some of the prized crust.