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    Home » Recipes » Main Dishes

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    Locrio de Longaniza y Camarones ("Surf and Turf" Rice)

    Locrio de longaniza y camarones (surf and turf rice) recipe.

    En Español Recipe ↆ

    All the flavors from my Caribbean paradise, this locrio de longaniza y camarones is so colorful, juicy, and flavorful you will be hooked.

    Locrio de longaniza y camarones ("Surf and Turf" Rice).
    Locrio de longaniza y camarones.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. My secret
    3. About this recipe
    4. Video
    5. Recipe

    Why we ❤️ it

    Let's talk about this colorful, mouthwatering locrio de longaniza with camarones, because I swear I am not just repeating myself here.

    Sure, there's already more than a dozen locrio recipes, including a locrio de camarones recipe, and a locrio de salami with instructions to adapt it to using longaniza, but this marriage of the House of Longaniza and the House of Shrimp is something else altogether.

    My secret

    I'll have to forgive you if at first glance you thought it was paella. It isn't, but it was inspired by one. It occurred to me that the Spanish forefather of the Dominican locrio could be adapted to typical Dominican ingredients with equally good results. It worked.

    The way to get this brightly colored rice is bija, an ancient seed used in the Caribbean since pre-Columbian times. Bija was our grandmother's secret ingredient to brightly colored dishes too. A bit of auyama adds extra color and creaminess.

    Bija (annato, anato).
    Plato de locrio longaniza.

    Bija, and surf and turf rice.

    About this recipe

    I used camarones de Sánchez, shrimp from a Northeastern town that is famous for its tasty shrimp (but use what you can find), and longaniza (spicy pork sausage) instead of Spanish chorizo. But the change I am happiest about was using bija in lieu of saffron.

    In the end, I had a very juicy, flavorful, and colorful plate of "surf and turf" rice. The perfect dish to celebrate good news with (whenever they occur).

    Buen provecho!

    Tia Clara

    Video

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Keep screen on while cooking

    [Recipe + Video] Locrio de Longaniza y Camarones ("Surf and Turf" Rice)

    By: Clara Gonzalez
    All the flavors from my Caribbean paradise, this locrio de longaniza y camarones is so colorful, juicy, and flavorful you will be hooked.
    5 from 9 votes
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dinner, Lunch
    Cuisine Dominican
    Servings 6 servings
    Calories 715 kcal

    Ingredients

    • ¼ cup olive oil
    • ¼ tablespoon bija seeds (annatto, achiote)
    • 1 pound longaniza, [0.25 kg] , cut into 1" [2.5 cm]-slices
    • 2 red bell pepper
    • 4 cloves garlic, crushed
    • 3 bay leaves
    • 1 cup diced auyama (kabocha squash), (or kabocha squash)
    • ⅓ cup pitted green olives
    • 2½ cup vegetable broth, salted to taste and boiling-hot
    • 2 cups rice, (Carolina rice)
    • 1 teaspoon salt, or more, to taste
    • 1½ pound shrimp (large, uncooked and peeled), [0.7 kg] (see notes)
    • ¼ cup sweet peas

    Instructions
     

    • Coloring oil with bija
      Coloring oil: Heat oil over very low heat in a large (3 quart [3 lt] thick-bottomed pot.
      Cook bija in the oil, stirring gently for a minute, or until the oil turns bright orange in color. Scoop out bija seeds leaving just the oil.
    • Browning longaniza
      Browning sausage: Add the longaniza and increase heat to medium-low. Cook longaniza until it is light brown all over, stirring as necessary.
    • Stirring vegetables
      Adding vegetables: Stir in peppers, garlic, bay leaves, auyama, and olives. Cook and stir for a minute.
    • Adding shrimp
      Cooking rice: Add rice and cook stirring until all the rice is coated in oil (about a minute).
      Pour in the broth, stir to mix all the ingredients.
      Simmer over medium-low heat until nearly all the liquid has evaporated. Mix in shrimp.
    • Covering with lid
      Simmering: Cover with a tight-fitting lid and simmer over very low heat for 10 minutes.
      Uncover and stir, moving the rice from the bottom to the top. Cover again, stir in peas and simmer for another 10 minutes.
    • Locrio de longaniza ready for serving
      Serving: Remove from the stove, discard the bay leaves, and serve hot. You may go the extra mile and serve some tostones with it.

    Tips and Notes

    If you want to just make it with longaniza, double the amount. But seriously, the shrimp really go well with this dish.

    Nutrition

    Calories: 715kcalCarbohydrates: 57gProtein: 42gFat: 34gSaturated Fat: 9gTrans Fat: 1gCholesterol: 343mgSodium: 2015mgPotassium: 564mgFiber: 2gSugar: 4gVitamin A: 1381IUVitamin C: 59mgCalcium: 204mgIron: 4mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR Dominican longaniza recipe, Dominican rice with longaniza, how to make locrio de longaniza
    More recipes with: grains, longaniza, meat, pork, rice, seafood, shrimp

    Published Apr 7, 2014, revised Nov 14, 2022

    More Dominican Main Dishes for Every Occasion

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    • Pollo Guisado (Braised Chicken)
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    • Molondrones Guisados (Dominican Stewed Okra)
    Edited: Nov 14, 2022 | Publish: Apr 7, 2014

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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