Lobster Rice in Madrid, from Our Galician Kitchen

Spoon-worthy and shareable

Our lobster rice

At Ogrelo we prepare our creamy rices with the same fish-market produce we select every day for the rest of the menu. The lobster rice brings together that Galician spoon-rice tradition with fresh lobster, on a platter meant for sharing at the table.

It’s one of the dishes our customers in Retiro order most, along with the rest of our creamy rices on the menu: capon and wild mushroom, red prawn and Iberian ham, lobster (langosta), octopus and clams, black rice, or the Arroz Ogrelo with fish and shellfish.

In Retiro

Where to eat lobster rice in Madrid

We’re at Calle Menorca, 39, in the Retiro neighborhood of Madrid. We’ve spent thirty years selecting shellfish at the fish market, following the same Galician tradition our parents brought with them to Madrid, and the lobster in our rice follows that same daily selection.

Our style

Creamy rice, Galician style, Ogrelo’s way

At Ogrelo we don’t make our lobster rice dry, like a traditional paella: we prepare it creamy, spoon-style, in the Galician way we’ve worked with for thirty years at our seafood restaurant in Retiro. The broth is bound with the lobster’s own juices and those of the rest of the fish-market shellfish, so every spoonful carries that concentrated flavour.

We select the lobster and the rest of the shellfish at the fish market every day, the same routine our parents brought the Galician tradition to Madrid with thirty years ago. It’s not a mass-produced rice: each platter is made with the shellfish that arrived that very morning.