Arroz de bogavante | Cocina Atlántica

Especialidad: Arroz de bogavante

Se trocea el bogavante y se marca en una sartén con aceite de oliva. Se cocina un sofrito de cebolla, pimiento, calabacín y berenjena. Se saltea el arroz en el sofrito, se le agrega un fumet de marisco cocinado previamente y se incorpora el bogavante hasta que el arroz esté al dente. Se presenta en una cazuela de barro.

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Especialidad: Arroz de bogavante

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