Rice with lobster

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INGREDIENTS
2 lobsters of 500 gr. each.
350 gr. of rice.
150 gr. of onion.
2 cloves of garlic
100 gr. red pepper.
150 gr. of tomato.
1/2 dl. Of olive oil.
1 glass of cognac.
1/2 liter of fish broth.
Saffron.
Salt.
ELABORATION

In a paella pan, sauté the garlic, oil, and peppers. They are allowed to poach. Add to the sliced ​​lobster and stir. We flamed with cognac. We add the rice and stir frequently so that it does not stick. Add the tomato, the fish broth, and the saffron. We season.

We keep it on high heat for about ten minutes and slow for another ten. Some people prefer to take it to the oven for the last ten minutes, with a lot of heat. Leave it to stand for a few minutes.

The advice: Brown rice, the most nutritious

There are many self-styled rice products on the market and, sometimes, the reality is quite far from the original product. For example, we can find innumerable breakfast cereals for children with rice as the protagonist: toasted and puffed rice, puffed and chocolate rice, rice flakes with honey, etc. It is difficult to properly choose breakfast with this type of product since it seems that all provide minerals and vitamins that naturally would not be in the food. Brown rice is the one that naturally maintains all its nutrients.

For example, brown rice provides 40 mg of folic acid, but if it is refined it is only 6 mg. A puffed and chocolate rice from a well-known brand that brutally enriches its products provides 250 mg of folic acid. His first cousin from another lesser-known brand that does not enrich his cereal does not count folic acid among his minerals. Not so much, not so little. They can be consumed from time to time, but not make commercial cereals our usual breakfast.

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