Ingredients:
Lobster | Red pepper | Green pepper | Choricero pepper | Tomato peeled and without seeds | Half glass of brandy | Rice | saffron | Oil and salt
Cut the lobster and brown it in the paella with the hot oil. We remove it and take the same paellera with the same oil to make the sofrito, thus, with the juice that has loosened the lobster, has more flavor. Prepare the sofrito with the peppers well chopped, when they are golden add the tomato and the meat of the choricero pepper. We let it "chup-chup" for 5 minutes with the brandy to evaporate the alcohol. Add the rice and let it pick up all the flavor for a little while. Add the sliced lobster and cover with water or fish stock. To make it soothing it is necessary to add 4 measures of water for each one of rice, if you prefer dry, the measure is two of water for one of rice. We will let it cook for about 15 minutes + 5 at rest.
By Xavier Figuera
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