Arroz con langosta from Morito

Originally printed on the FT Web site; http://www.ft.com/cms/s/2/135f3e62-f73d-11e3-8ed6-00144feabdc0.html#axzz35S56WBpo

Serves 4-6

Ingredients

  • 1-2 small-medium native lobsters
  • 1 celery stick, roughly chopped
  • 1 carrot, roughly chopped
  • 1 white onion, roughly chopped
  •  A few parsley stalks
  • A few black peppercorns
  • A generous splash each of white wine and brandy
  • Pinch saffron (20 strands)
  • 8 tbs extra virgin olive oil
  • 1 large Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ fennel bulb, finely chopped
  • 1 green pepper, finely chopped
  • 1 red Romano pepper, finely chopped
  • 4 bay leaves, preferably fresh
  • 2 sprigs thyme
  • 500g cherry tomatoes, blitzed
  • 200g paella rice
  • 1 tbs flat-leaf parsley, chopped
  • Garlic mayonnaise (optional)
  • Thin wedges of lemon

Method

  1. Put the celery, carrot, onion, parsley stalks and peppercorns into a large pot, cover generously with water and bring to the boil. Add the whole lobster(s) and simmer for five minutes. Remove and set aside. When cool enough to handle, cut the lobster in half lengthways. Transfer the flesh from the tail and the meat from the claws to a plate and set aside. Return the head and any shell and claws to the pan. Simmer for a further 20 minutes. Remove, strain and keep aside 800ml of the stock. Add the white wine, brandy and saffron to the stock.
  2. Heat the olive oil in a large heavy-based pan over a medium heat. Add the chopped onion, garlic, fennel, peppers, bay leaves and thyme and a pinch of salt and cook for 10-15 minutes, stirring occasionally until soft and caramelised. Add the blitzed tomatoes, season with a little more salt and pepper and cook for another 10-15 minutes, stirring occasionally.
  3. Add the rice to the pan and stir for a minute to coat it. Pour the hot stock over the rice, stir once, check for seasoning and simmer over a low heat, without stirring, for another 15-20 minutes until just al dente. Divide the lobster meat into bite-size pieces and add to the pan with any juices. Remove from the heat. The rice will continue to cook a little after it is taken off the heat. Transfer to a plate, sprinkle with parsley and serve with the garlic mayonnaise and lemon.

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