Arroz con bugre (Lobster rice)
A flavorful rice dish with lobster. It's a popular Asturian seafood rice dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Seafood rice dishes have a long history in Spain, particularly in coastal regions. 'Arroz con Bugre' likely evolved as a way to showcase the abundant lobster found along the Asturian coast, combining it with the staple ingredient of rice in a flavorful and celebratory meal. Rice cultivation in Spain dates back to the Moorish period, and its combination with seafood reflects centuries of culinary adaptation and resourcefulness.
Arroz con Bugre holds a significant cultural position in Asturias, often served during special occasions, celebrations, and family gatherings. It represents the region's strong connection to the sea and its rich culinary heritage.
Celebratory Dish
Arroz con Bugre is frequently prepared for holidays, birthdays, and other significant life events, symbolizing abundance and good fortune.
Regional Pride
The dish showcases the quality of Asturian seafood and is a point of pride for the local community.
Communal Meal
It's often served in large paella pans, encouraging sharing and fostering a sense of community among diners.
Arroz con Bugre is characterized by its rich, briny, and intensely seafood-forward flavor profile, dominated by the sweet and savory taste of lobster. The sofrito base adds depth and complexity, while the saffron imparts a subtle floral aroma and vibrant color.
The primary flavor comes from the lobster (bugre), which infuses the rice with its distinct sweetness and umami. The sofrito, typically consisting of onions, garlic, tomatoes, and peppers, provides a savory base. Saffron adds a subtle floral note and contributes to the dish's characteristic yellow hue. Fish stock, enriched with lobster shells, further enhances the seafood flavor. Some variations may include a touch of white wine or brandy for added complexity. The overall flavor is a balance of sweet, savory, and briny notes, with a lingering seafood aftertaste.
Lobster Quality
Use live, fresh lobster for the best flavor. If using frozen lobster, thaw it completely and pat it dry before cooking.
Rice Selection
Bomba rice is traditionally used as it absorbs flavors well and maintains its shape during cooking. However, other short-grain rice varieties can also be used.
Stock Preparation
Make a flavorful fish stock using lobster shells and other seafood trimmings to enhance the dish's overall flavor. Simmer the stock for at least an hour to extract maximum flavor.
Sofrito Importance
Cook the sofrito slowly and gently to develop its flavors. Avoid browning the vegetables, as this can result in a bitter taste.
Cooking Time
Monitor the rice closely during cooking and adjust the heat as needed. The rice should be cooked through but still slightly al dente.
Explore additional Seafood, Rice Dish dishes and restaurants
Explore Seafood, Rice DishDiscover top dining spots and culinary experiences in Gijón.
Explore GijónLearn more about the food culture, restaurant scene, and culinary heritage of Spain.
Explore Spain