If there is something that the Valencian Community can boast of, it is to have one of the best natural pantries that exist. Authentic agri-food treasures emerge from the waters of its Mediterranean Sea and the crops in its fields and orchards that are the basis of the area’s diet and gastronomy, but which also represent a fundamental element for the territory’s economy and tourism.
Throughout the provinces of Alicante, Castellón and Valencia we find an infinity of native products, natural or elaborated, that have acquired over the years fame and recognition beyond the borders of the Community. Many of them even have bodies and entities such as Regulatory Councils, Denominations of Origin or Protected Geographical Indications, which ensure the safeguarding and accreditation of quality and production and collection processes to ensure that they reach the final consumer correctly.
Products of which the Confederation of Hospitality and Tourism of the Valencian Community (CONHOSTUR), in collaboration with the Agència Valenciana del Turisme, has selected some, such as the red prawn from Dénia, the artichoke from Benicarló, the clóchina from Valencia or mollar pomegranate from Elche and has put them in the hands of some of the best chefs in the Valencian Community to transform them into original and tasty gastronomic proposals that have resulted in a tasty Cookbook Made in CV.
Professionals of the stature of Quique Dacosta, Manuel Alonso, Susi Díaz, Raúl Resino, Iván López, Kiko Moya and Miquel Barrera have put their talent, experience and know-how in the kitchen at the service of this Cookbook Made in CV with the aim of dignifying and paying tribute to the local product through recipes based on the agri-food products of the Valencian Community, such as this Wood-fired blue lobster rice, a recipe by Luis García, Miguel Angel Sanmartin and Jacobo Contreras (Casa Carmela Restaurant).
Wood-fired blue lobster rice
INGREDIENTS
For 4 people
- 150 cl extra virgin olive oil of arbequina or picual variety
- 100 g of cuttlefish, monkfish and sliced squid and peeled shrimp tails
- 2 pieces of 1 kg of blue lobster
- 480 g of Senia variety rice
- 100 g of crushed natural tomato for frying
- 2 liters of fish stock (galley, crab, fish whitebait, monkfish head, some vegetables and paprika)
- Saffron threads
- Colorant
- Salt
ELABORATION
We fry the lobster with the olive oil in the paella -with enough size, so that it is finite-, and when it is well browned, we set aside and reserve.
Add the cuttlefish, monkfish, squid and tails to the same oil, fry a little, add the tomato, cook with the rest of the ingredients and, finally, add the rice that we also lightly fry.
Pour the fish stock and cook over high heat for the first 8 minutes, adding the saffron thread and coloring, and the lobsters that we had reserved. After those 8 minutes we reduce the heat and finish cooking, to later leave the fire with the embers and proceed to ‘char it’, being very careful not to burn it.
Finally, we remove the paella from the heat, let it rest for a few minutes and serve.