🇪🇸 Spain · Food
Arroz con Bogavante (Soupy Lobster Rice)
By eatmundo · July 7, 2026
This exquisite Spanish dish is a luxurious, soupy rice preparation featuring fresh lobster. Unlike a dry paella, Arroz con Bogavante is celebrated for its rich, flavorful broth that infuses every grain of rice with the essence of the sea, creating a truly comforting and elegant meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully prepare 2 medium lobsters by splitting them lengthwise and removing the digestive tract. Reserve the heads and shells for extra flavor if desired. In a large, wide paella pan or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
- 2
Sear the lobster pieces, flesh-side down, for 2 minutes on each side until they turn bright red and start to caramelize. Remove the lobster from the pan and set aside. In the same pan, add another 2 tablespoons of olive oil.
- 3
Add 1 finely chopped large onion, 1 finely chopped red bell pepper, and 3 minced garlic cloves to the pan. Sauté over medium heat for 8-10 minutes until the vegetables are softened and fragrant, taking care not to brown the garlic.
- 4
Stir in 2 grated ripe tomatoes and 1 teaspoon of sweet paprika. Cook for another 5-7 minutes, stirring occasionally, until the tomato sauce has reduced slightly and deepened in color, creating a rich 'sofrito'.
- 5
Add 300g of bomba rice to the sofrito, stirring to coat each grain for 2 minutes. Pour in 1.5 liters of warm fish broth, a pinch of saffron threads, and 1 bay leaf. Bring to a boil, then reduce the heat to medium-low.
- 6
Return the seared lobster pieces to the pan, ensuring they are partially submerged in the broth. Simmer uncovered for 18-20 minutes, stirring gently only once or twice, until the rice is tender and most of the liquid has been absorbed but the dish remains soupy. Don't overstir, as this can break the rice grains.
- 7
Remove the pan from the heat, cover it with a clean kitchen towel or lid, and let it rest for 5 minutes. This allows the flavors to meld and the rice to finish absorbing the liquid. Serve immediately, garnished with fresh chopped parsley.
Frequently Asked Questions
What kind of rice is best for Arroz con Bogavante?+
Bomba rice is highly recommended due to its ability to absorb a large amount of broth while maintaining its texture, resulting in a rich and flavorful soupy rice dish.
Can I use frozen lobster for this recipe?+
While fresh lobster offers the best flavor and texture, you can use frozen lobster tails or whole lobsters. Thaw them completely before cooking and adjust searing time if needed.
How can I enhance the flavor of the fish broth?+
For a richer broth, simmer the reserved lobster heads and shells with fish bones, onion, and a bit of white wine for about 20-30 minutes before straining and using.
My Arroz con Bogavante is too thick/thin. How can I fix it?+
If it's too thick, add a little more warm fish broth and simmer for a few more minutes. If it's too thin, increase the heat slightly for the last few minutes of cooking to reduce the liquid, but be careful not to overcook the rice.
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