Rice with lobster

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!