06 May Recipe rice with lobster: the recipe for the best rice in Barceloneta
If there is a dish that represents our excellence as a rice restaurant in Barceloneta, it is the rice dish with lobster. Also considered one of the favourite rice dishes among our customers.
A traditional recipe from Grandma Montse, made with top-quality local ingredients that, when done right, truly moves you. Here we share with you our version, with the seafood touch of Barceloneta.
Follow Our Steps for the Tastiest Lobster Rice Recipe
Ingredients
For the fumet:
– Rock fish
– Sauteed vegetables: carrots, peppers, garlic and tomatoes
– Water
– White wine (to raise the sugars)
– Some shrimp heads or lobster antennae, sautéed.
For the rice sauté (sofrito):
– Garlic
– Tomato
– Bell pepper
– Cleaned and diced cuttlefish
– Squid cleaned and chopped
– Cuttlefish spleen
– Mussels
– Cuttlefish
– 1 lobster (between 250 and 300 g)
– White wine
– Rice (about 80 g per person) – bomba rice or round-grain rice
1. Before starting the preparation of the rice with lobster, it is important to start with a good fumet:
- Sauté some rockfish over high heat with shrimp heads or lobster antennae.
- Then add the sliced vegetables and sauté everything together. A splash of white wine will help to lift the flavors from the bottom.
- Then add water and let everything simmer for two hours. This is where the xup-xup cooking begins, slow, patient, homemade-style cooking.
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Once we have cooked the fumet, we can start with the elaboration of our sofrito of the rice with lobster, one of the best rice dishes in Barceloneta
2. To prepare the sofrito:
- Finely chop the garlic, tomato and pepper. Sauté slowly for about 15 minutes.
- Add the cuttlefish and squid, along with the cuttlefish spleen, and let them integrate for another 15 minutes. Add a splash of white wine and continue frying until it evaporates.
3. Now we’re ready to cook the rice:
- Add the rice to the sauce and stir for a couple of minutes. Incorporate the mussels and clams, and start adding the hot fumet.
💡 For a brothy rice, don’t be afraid to add a little more fumet. If you use bomba rice, the proportion is twice as much liquid as rice. With round rice, one and a half times is enough.
To finish, Place the lobster cut in half on top of the rice, boil everything together for 2 minutes over high heat and finish cooking in the oven for 13-15 minutes at high temperature.
Recipe of the best rice in Barceloneta: tradition and seafood flavour.
At Ca la Montse, this dish is much more than a recipe: it is a legacy. A tribute to the cuisine made with soul, to the Mediterranean Sea, to grandmothers and to its founder Montse.
Her lobster rice has been one of the most beloved dishes for both locals and visitors in the neighborhood for years. With its fumet and sofrito, well done, with a lot of xup-xup, and with its product of proximity and quality, along with the affection of the kitchen, make it the favourite rice of the restaurant.
In addition, as you may already know, we are one of the restaurants with more history in the elaboration of Mediterranean rice in Barceloneta. In our restaurant, you can enjoy from the classic seafood paella to the most traditional black rice, faithful to the recipe of the old fishermen.
Because, as Grandma Montse used to say in her lobster rice recipe,
“A good rice dish never rushes, and maybe that’s why it truly is the best rice in Barceloneta.”
