Rice with little Norway lobsters

Rice with little Norway lobsters

Course: First dish
Cuisine: Galician, Spanish
Keyword: rice, scampi
Calories: 654.38kcal

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings 2 serves


  • 200 g rice
  • ½ red pepper chopped
  • 2 clove garlic chopped
  • ½ onion chopped
  • 500 g scampi small
  • mushroom chopped
  • bay
  • parsley
  • carrot
  • 3 tomatoes crushed
  • sugar
  • salt

Step by step instructions

  • Clean the scampi, reserve the tails. Prepare a broth to which with the shells and heads, a bay leaf, half a carrot, parsley and a piece of onion.
  • Meanwhile, shallow fry the minced garlic and onion, red pepper and mushrooms for a few minutes.
  • Next add the crush tomato, a pinch of sugar and the rice. Pour 600 cc of the stock we had put aside. Season.
  • Halfway through the cooking time add the scampi tails.
  • After the broth has evaporated, the rice should be done. Let stand 2 or 3 minutes.


Calories: 654.38kcal | Carbohydrates: 95.61g | Protein: 53.84g | Fat: 4.58g | Saturated Fat: 0.81g | Cholesterol: 342.5mg | Sodium: 2603.43mg | Potassium: 1383.48mg | Fiber: 5.84g | Sugar: 8.93g | Vitamin A: 6809.85IU | Vitamin C: 68.71mg | Calcium: 198.47mg | Iron: 4.66mg

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