Rice with lobster and crab

Rice with lobster and crab recipe

A very tasty recipe for those of you who like to enjoy a fantastic crustacean with a good rice dish now that it is starting to get cooler.

Perfect dish to prepare for a special occasion, e.g. a holiday, birthday or Christmas party. The flavour brought to the dish by the lobster and the crab is simply spectacular. For future preparations we can substitute these two ingredients for lobster, although it is true that they are not cheap products, from time to time we can indulge ourselves and enjoy a delicious dish like this one. This recipe pairs perfectly with a white or rosé wine, or even with cava Brut, always well chilled.

RatingDifficultyBeginner

A perfect recipe, very tasty and easy to prepare for celebrations and special days.

Yields4 Servings
Prep Time44 minsCook Time46 minsTotal Time1 hr 30 mins
 400 g de arroz vaporizado
 200 g de cola de langosta
 200 g de pinzas de buey de mar
 150 g de almejas
 180 g de mejillones
 150 g of peeled prawns
 70 g de guisantes
 200 g onion
 2 garlic cloves
 60 g of green pepper
 80 g of crushed tomato
 75 ml of olive oil
 1 l of fish stock
 Pepper
 Salt
Küken Accessories
 Solvent accessory
 Blade accessory
 Cooking basket
 Spatula
Elaboration
1

First of all, clean the mussels and soak them together with the clams and a little salt. A few minutes is enough to loosen any dirt they may have.

2

We mount the cooking basket together with its drive shaft in our Küken food processor.

3

Add 1 litre of water to the mixing bowl and place the mussels and clams in the basket.

4

Cook for 5 minutes in high steam mode.

5

Remove the clams and mussels and set aside in a bowl.

6

Drain the water from the inside of the glass, wash and dry it thoroughly before attaching the stirring attachment.

7

Add 45ml of olive oil, 200g of coarsely chopped lobster tail and 200g of whole ox claws.

8

Cook 4 minutes at 120ºC and speed 1.

9

Set aside the lobster and crab in a bowl.

10

We replace the extraction accessory with the blade accessory.

11

Add 200g of peeled and coarsely chopped onion, 60g of coarsely chopped green pepper and two peeled and halved garlic.

12

Chop 20 seconds at speed 6.

13

Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.

14

We replace the blade accessory with the extraction accessory.

15

Add 30ml of olive oil.

16

Cook for 15 minutes at 100ºC and speed 2.

17

Add 80g of crushed tomato, 240g of squid, cleaned and cut into rings, 150g of peeled prawns, 70g of peas and salt and pepper to taste.

18

Cook for 5 minutes at 120ºC and speed 2.

19

Add 400g of steamed rice and 1 litre of fish stock.

20

Cook for 10 minutes at 120 ° C and speed 1.

21

Add the lobster, ox legs, mussels and clams. Taste and, if necessary, add more salt and pepper.

22

Cook for 7 minutes at 120°C and speed 1.

23

Our recipe is ready.

Category

Ingredients

 400 g de arroz vaporizado
 200 g de cola de langosta
 200 g de pinzas de buey de mar
 150 g de almejas
 180 g de mejillones
 150 g of peeled prawns
 70 g de guisantes
 200 g onion
 2 garlic cloves
 60 g of green pepper
 80 g of crushed tomato
 75 ml of olive oil
 1 l of fish stock
 Pepper
 Salt
Küken Accessories
 Solvent accessory
 Blade accessory
 Cooking basket
 Spatula

Directions

Elaboration
1

First of all, clean the mussels and soak them together with the clams and a little salt. A few minutes is enough to loosen any dirt they may have.

2

We mount the cooking basket together with its drive shaft in our Küken food processor.

3

Add 1 litre of water to the mixing bowl and place the mussels and clams in the basket.

4

Cook for 5 minutes in high steam mode.

5

Remove the clams and mussels and set aside in a bowl.

6

Drain the water from the inside of the glass, wash and dry it thoroughly before attaching the stirring attachment.

7

Add 45ml of olive oil, 200g of coarsely chopped lobster tail and 200g of whole ox claws.

8

Cook 4 minutes at 120ºC and speed 1.

9

Set aside the lobster and crab in a bowl.

10

We replace the extraction accessory with the blade accessory.

11

Add 200g of peeled and coarsely chopped onion, 60g of coarsely chopped green pepper and two peeled and halved garlic.

12

Chop 20 seconds at speed 6.

13

Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.

14

We replace the blade accessory with the extraction accessory.

15

Add 30ml of olive oil.

16

Cook for 15 minutes at 100ºC and speed 2.

17

Add 80g of crushed tomato, 240g of squid, cleaned and cut into rings, 150g of peeled prawns, 70g of peas and salt and pepper to taste.

18

Cook for 5 minutes at 120ºC and speed 2.

19

Add 400g of steamed rice and 1 litre of fish stock.

20

Cook for 10 minutes at 120 ° C and speed 1.

21

Add the lobster, ox legs, mussels and clams. Taste and, if necessary, add more salt and pepper.

22

Cook for 7 minutes at 120°C and speed 1.

23

Our recipe is ready.

Rice with lobster and crab

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