1 kg of whole lobster
6 cups of water (1.4 liters)
1/2 cup of olive oil (120 ml)
2 medium onions (100 g), chopped
4 large tomatoes (450 g), peeled and seeded, chopped
4 cups of rice (800 g)
1 kg of cleaned squid, cut into strips
1 kg of fresh mussels or 500 g of cooked mussels without shells
1/4 cup of chopped parsley
1 kg of whole lobster
6 cups of water (1.4 liters)
1/2 cup of olive oil (120 ml)
2 medium onions (100 g), chopped
4 large tomatoes (450 g), peeled and seeded, chopped
4 cups of rice (800 g)
1 kg of cleaned squid, cut into strips
1 kg of fresh mussels or 500 g of cooked mussels without shells
1/4 cup of chopped parsley
Clean the lobster and reserve the meat and shells separately
In a large pot with water, bring the shells to a boil at high heat
Strain and reserve the water
In a large pot, heat the olive oil, onion, and tomato over medium heat until the onion is caramelized
Add the rice, stir for a bit, and add the reserved water
Let it simmer and reduce the heat
Add the squid, lobster meat, mussels, and parsley
Cook, stirring occasionally, until the rice is tender and the mussel shells open (if using fresh mussels)
Serve immediately
365 calories per serving
