170ml extra virgin olive oil
75g Choricero pepper, seeds and stem removed
100g garlic, peeled and sliced
120g green bell pepper, small dice
120g red bell pepper, small dice
150g parsley leaves and tender stems
250g tomato puree
Salt, to taste
55g Bomba rice
60g sofrito (from above)
160g shellfish stock, hot
75g lobster meat, cooked in court bouillon
25g sea urchin tongue
25g razor clams, cleaned and shells removed
1 piece, steamed blue crab head
1 piece, seared langoustine
Variation of sorrel leaves
Soccarat from cooking the rice
250g shellfish stock
Extra virgin olive oil
1 — SOFRITO
Make sofrito by hydrating the pepper in hot water for 10 minutes. Heat olive oil on low heat and add chilies, slowly toasting, about 5 minutes. Then add garlic and toast until fragrant and lightly browned, followed by the bell peppers and sweat for 5 minutes. Season with salt, add parsley and fry for 7 minutes. Add tomato puree and cook down for 3-4 minutes. Blend until smooth.
2 — RICE
To make the rice, heat dolsot on medium high for 6 minutes until it reaches 175°C (350°F). Add rice and cook for 3 minutes, then add sofrito and make sure all grains of rice are coated. Add shellfish stock and bring to a boil. Cover and turn down to low, simmering for 10 minutes. Remove from heat and let rest, covered, for 10 minutes.
3 — SOCARRAT TEA
Add hot shellfish stock to remaining socarrat crust in dolsot. Cover and let steep while enjoying the rice course. Ladle into cup and drizzle with extra virgin olive oil.
Serve the rice into bowls. Spoon some into the blue crab head to mix with tomalley and enjoy with a mother of pearl spoon.