Arroz Meloso con Bogavante
Creamy rice with lobster.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Arroz meloso, a creamy rice dish, shares historical roots with paella but evolved with a wetter, more broth-like consistency. Lobster (bogavante) was historically a prized ingredient, signifying special occasions and coastal wealth. The combination reflects Spain's rich seafood tradition and innovative rice cookery.
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Arroz Meloso con Bogavante is more than just a meal; it's a celebration of Spanish culinary heritage and often associated with special occasions and family gatherings.
Celebratory Dish
The inclusion of lobster elevates Arroz Meloso, making it a dish typically reserved for celebrations, holidays, or special family meals. Its presentation is often carefully considered, adding to the celebratory feel.
Regional Variations
While the core concept remains consistent, regional variations exist. Some regions might use different types of seafood alongside the lobster, or slightly alter the sofrito ingredients to reflect local produce.
Communal Eating
Like paella, Arroz Meloso is often served in a large pan and shared communally, fostering a sense of togetherness and connection around the dining table.
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Arroz Meloso con Bogavante offers a rich and complex flavor profile, balancing the sweetness of lobster with the savory depth of seafood stock and the subtle aromatics of sofrito.
The primary flavor is the sweet, succulent taste of lobster, amplified by the umami-rich seafood stock that infuses the rice. Sofrito, a base of sautéed onions, garlic, and tomatoes, adds sweetness and acidity. Saffron contributes a subtle earthy aroma and golden hue. A touch of smoked paprika can provide a smoky depth. Herbs like parsley and sometimes a hint of thyme or rosemary round out the flavors, while a splash of white wine brightens the overall taste.
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Rice Choice
Use a short-grain rice like Bomba or Arborio, as these varieties absorb liquid well and release starch, contributing to the creamy texture. Do not rinse the rice prior to cooking.
Stock Quality
The quality of the seafood stock is crucial. Homemade is best, made from lobster shells and fish bones. If using store-bought, choose a high-quality variety with a rich, natural flavor.
Adding the Stock
Add the stock gradually, one ladleful at a time, allowing the rice to absorb the liquid before adding more. Stir gently and infrequently to encourage starch release without over-agitating the rice.
Lobster Preparation
Cook the lobster separately, either grilled or steamed, and add it to the rice towards the end of cooking to prevent it from becoming overcooked and rubbery. Reserve the cooking liquid from the lobster to enhance the flavor of the stock.
Resting Time
After cooking, allow the Arroz Meloso to rest for a few minutes before serving. This allows the flavors to meld and the rice to settle, further enhancing the texture.
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