Ingredients for 4 people
- 200g Albufera rice
- 800g lobster and rock fish stock
- 2 clean big lobsters (tail and pincers)
- 60g Majada (crushed ñora (dry redpepper), ginger and parsley)
- 0.24g saffron infused in 60ml of water
- 60g extra virgin olive oil
- 20g fennel bulb
- 5g table salt
In a casserole, lightly sauté the fennel chopped in brunoise with the oil without letting it brown. Add the rice and then the saffron water, and stir until the rice has taken on a yellow colour.
Pour the boiling stock and the majada, add salt and stir. When the rice comes to the boil, put in the oven and bake it for 17 minutes at 180°C. After that time has elapsed, take it out of the oven and add the lobster pincers cut in pieces. Serve and place the thinly sliced lobster tail on top of the rice.
“Alicante Ciudad del Arroz/ City of Rice” is a project that has as its aim not only to highlight the value of our wonderful gastronomic tradition but also to become a meeting point – with rice playing a central role – for different initiatives such as gastronomic seminars, symposia and cooking demonstration sessions to promote our city’s gastronomic excellence both nationally and internationally.
Rice is undoubtedly the starring character in our city’s gastronomy. So much so that we could practically eat a different speciality each day of the year. Dry rice, brothy rice, rice with seafood, creamy rice, rice combined with vegetables, meat or fish. In fact, the best products from both the Alicante coastal and mountain areas blendwith our star ingredient to offer us the best of our healthy and tasty Mediterranean diet.