Arroz con Bogavante

IT WAS OFF SEASON IN THE LITTLE FISHING TOWN OF CAMBADOS AND EVERY RESTAURANT MY CHEF PALS HAD RECOMMENDED WAS CLOSED. I WAS AFTER ARROZ CON BOGAVANTE — A MOIST RICE DISH WITH LOBSTER. THE GALICIANS, LIKE OTHER SPANIARDS, ALWAYS MAKE THE MOST OF AN EXPENSIVE INGREDIENT SUCH AS CRAYFISH, AND IN THIS DISH THEY USE EVERY SINGLE PART AND INTENSIFY THE FLAVOUR BY FRYING THE SHELL WITH HERBS AND GARLIC TO MAKE A RICH STOCK. THE ONLY PLACE DOING ANYTHING MORE THAN BAR FOOD WAS THE PARADOR,