Spanish · Dinner
Lobster Broth Rice
Bomba rice simmered in saffron-infused lobster stock with poached chicken thigh, sofrito aromatics, tomato, and finished with garlic-parsley oil. The dish stays loose and brothy rather than dry, carrying deep umami from shellfish stock and sweet peppers.
$7
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
512Calories
42.3gProtein
18.6gFat
45.1gCarbs
6.8gSugar
3.4gFiber
980mgSodium
196mgChol
3.7gSat Fat
890mgPotassium
68mgCalcium
3.4mgIron
0.9mcgVitamin B12
34mgVitamin C
gluten-free
protein-rich
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Cut chicken thigh into bite-size pieces. Finely chop onion, bell pepper, garlic, and parsley. Warm lobster and chicken stocks together in a small pot over low heat.
2
Sear
Heat olive oil in a wide shallow pan over medium-high heat and sear chicken 4 minutes, turning once, until golden; set aside.
3
Sweat
Add onion and bell pepper to the pan and sweat over medium heat 5 minutes, stirring often, until soft and translucent.
4
Bloom
Stir garlic, tomato, and saffron threads into the pan and cook over medium heat 3 minutes until tomato darkens and raw smell fades.
5
Simmer
Return chicken to the pan, add rice, pour in warmed stock, and bring to a boil over high heat. Reduce to low simmer for 18 minutes, stirring occasionally so rice does not catch.
6
Rest
Remove from heat and let rice sit uncovered 5 minutes.
7
Finish
Stir in lemon juice and season with salt to taste, checking rice is tender but still holds a bite. Scatter parsley over the top.
8
Plate
Ladle rice and broth into a wide bowl and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 130g130g bomba rice
- 480ml480ml lobster or shellfish stock
- 240ml240ml chicken stock
- 11 onion
- 11 red bell pepper
- 22 small garlic clove
- 150g150g canned crushed tomato
- a small pinch of saffron threads
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon juice
- salt, to taste
