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Soupy Rice with Lobster - Arroz Caldoso con Bogavante

Soupy Rice with Lobster

Garrafó beans are large, flattish lima beans that are grown in the Valencian region and are much used in local cooking. Ñora is a local dry red pepper. If not available, they can be omitted.

Makes 4 servings.

Prep Time: 30 min.

Cook Time: 1 hr.

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6 tbsp olive oil
2 lb lobster
1 small onion
5 cloves of garlic
7 oz cuttlefish
14 oz artichokes
9 oz garrafó beans
2 ripe tomatoes
4 1/5 cups water
2 cups Bomba or Calasparra rice
A few threads of saffron
1 tsp pimentón (Spanish paprika)
2 ñora peppers, one chopped and one whole
1 bay leaf

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Heat 6 tablespoons of oil in a thick-bottomed frying pan. When hot, add the lobster cut in half. Fry and set aside. In the same pan, fry the finely-chopped onion and garlic, the cuttlefish cut in pieces, the quartered artichokes, and the garrafó beans. Add the pinch of salt. Fry gently for about ten minutes then add the grated tomato. Stir and add the water. Return the lobster to the pan, boil for five minutes then add the rice. Cook for about 15 minutes and, when nearly ready, add salt to taste, a few threads of saffron, the pimentón and the chopped ñora pepper. Serve the wet rice in the pan in which it was cooked with the whole ñora pepper and the bay leaf as garnishes for the lobster.

Recipe courtesy of Spain GourmeTour magazine.

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