“Surf and Turf” Rice Recipe

"Surf and Turf" Rice Recipe: A paella-inspired dish with all the flavors from my Caribbean paradise, so juicy and flavorful you will really crave it later.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Clara Gonzalez


  • 1/4 cup of olive oil
  • 1/2 tablespoon of bija (annatto) seeds
  • 1 lb [0.25 kg] longaniza , cut into 1" [2.5 cm]-slices
  • 2 red bell peppers
  • 4 cloves of garlic , crushed
  • 3 bay leaves
  • 1 cup of diced auyama (West Indies pumpkin)
  • 1/3 cup of olives
  • 2 cups of long-grain rice
  • 2 1/2 cup of boiling-hot chicken stock
  • 1 teaspoon of salt
  • 1 1/2 [0.7 kg] lb shrimp , peeled and deveined
  • 1/4 cup of green peas


  • 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 the bija seeds leaving the oil. Add the longaniza and increase heat to medium-low. Cook longaniza until it is light brown all over, stirring as necessary.
  • Add peppers, garlic, bay leaves, auyama and olives. Cook and stir for a minute.
  • Add rice and cook stirring until all the rice is coated in oil (about a minute).
  • Pour in the chicken stock, stir to mix all the ingredients. Taste and add salt to taste if you find it necessary.
  • Simmer over medium-low heat until nearly all the liquid has evaporated. Mix in shrimp and peas.
  • 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 and simmer for another 5 minutes.
  • Uncover and taste rice, it should be cooked through, it it isn't, cover and simmer for another 5 minutes.
  • Serve hot.