This is a traditional dish from the Balearic Islands of Mallorca and Menorca in the Mediterranean but its popularity has extended throughout the Mediterranean Coast. A fishermen's dish, it is made with either warm water lobster (langosta) or cold water lobster (bogavante). The difference is that cold water lobsters have claws. The rice can be cooked with different ratios of rice to fumet (fish stock). "Caldoso" rice contains more liquid and "meloso" has some liquid while "seco" describes rice that has absorbed all the stock).
By Tapas Together Edinburgh.
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