I think of this flavourful dish as kind of hybrid between risotto and paella. The salmoretta sauce that you serve overtop has a lovely, light flavour that could easily be re-purposed alongside other fish or chicken dishes to give them a little extra kick.
While the lobster and shrimp are obviously an indulgent accompaniment to the rice here, the recipe would also work very nicely done with chunks of sauted chicken and/or chorizo instead.
Spanish Rice with Lobster and Shrimp
(serves 2-4)
1/2 tsp. saffron
1/3 cup boiling water
2 medium tomatoes, halved
1/2 Vidalia onion, peeled, cut into wedges
1/2 long red chili
6 tbsp. olive oil, divided
1 tbsp. sherry vinegar
1 tbsp. chopped parsley
1 tbsp. chopped cilantro
1/4 cup diced shallots
225g shimeji mushrooms
4 1/2 cups chicken stock
1 cup Albufera or Arborio rice
2 tbsp. butter
1 tsp. garlic, chopped
250g lobster, shell(s) removed
1 cup shrimp, shells removed
Steep the saffron in boiling water for 20 minutes. Strain and discard the saffron. Make a salmorreta sauce by placing the tomatoes (cut side up), onion wedges and chili on a baking sheet and brush with one tablespoon of olive oil. Place under a pre-heated broiler until brown and blistered, about three minutes.
Skin and seed the tomato and chili and add to a food processor with the vinegar, parsley and cilantro. Turn it on and add about four tablespoons of olive oil slowly, until it’s incorporated. Season with salt as needed.
Heat another tablespoon of olive oil in a large skillet on medium heat. Add shallots and mushrooms and saute until softened, about three minutes. Add 3 1/2 cups of stock and the saffron water and bring to a boil. Add in the rice, season with salt and bring to a simmer. Continue to cook, adding in the remaining stock, until rice is cooked through but still slightly firm, about fifteen minutes.
Heat butter in a small saucepan over medium heat. Add in garlic and cook for one minute. Add in shelled lobster and shrimp and saute until pink and cooked through, about three minutes. Season with salt and pepper. Remove seafood, then add garlic butter to the rice.
Serve rice in individual dishes, top each with salmorreta sauce, lobster and shrimp, and a few cilantro leaves. Enjoy!
Recipe from Lucy Waverman for The Globe and Mail.
Pot of Roses 