Lobster Paella with Rich Sofrito by Brillanterecetasfciles

Ingredients

• 1 Live lobster
• 1 Red bell pepper
• 1 Onion
• 2 Garlic cloves
• 1.5 cups Rice
• 4 cups Seafood broth
• 2 tbsp Olive oil
• 1 tsp Paprika
• 0.5 cup Grated tomato
• 2 tbsp Chirizo pepper pulp
• 2 tbsp Brandy or cognac (optional)

Instructions

1. Prepare the sofrito: Finely chop the red bell pepper, onion, and garlic cloves. Set aside.
2. Sear the lobster: Heat a casserole dish with olive oil over medium-high heat. Add the live lobster and sear for 1 minute per side until lightly golden, but not cooked through. Remove lobster and set aside.
3. Sauté the vegetables: Using the flavorful drippings from the lobster, add the chopped onion, bell pepper, and garlic to the casserole dish. Sauté until softened and fragrant, about 5-7 minutes.
4. Build the sofrito flavor: Stir in the paprika, grated tomato, and chorizo pepper pulp. Cook for 2 minutes, allowing the flavors to meld.
5. Deglaze and reduce: (Optional) Add brandy or cognac. Carefully flambé (if using alcohol) and let it burn off, reducing the liquid for 1-2 minutes.
6. Add rice and broth: Add the rice to the casserole dish and stir to coat with the sofrito. Pour in the seafood broth and bring to a simmer.
7. Cook the rice: Cover the casserole dish and cook for approximately 15 minutes, or until the rice is nearly cooked and has absorbed most of the liquid.
8. Finish the dish: Return the seared lobster to the casserole dish. Cover and cook for another 5 minutes, or until the lobster is cooked through and the rice is tender.
9. Rest and serve: Let the paella rest for 5 minutes off the heat before serving. This allows the flavors to fully meld and the rice to achieve a perfect texture.