"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 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 6servings
Author Clara Gonzalez
Ingredients
1/4cupof olive oil
1/2tablespoonof bija(annatto) seeds
1lb[0.25 kg] longaniza, cut into 1" [2.5 cm]-slices
2red bell peppers
4clovesof garlic, crushed
3bay leaves
1cupof diced auyama(West Indies pumpkin)
1/3cupof olives
2cupsof long-grain rice
2 1/2cupof boiling-hot chicken stock
1teaspoonof salt
1 1/2[0.7 kg] lb shrimp, peeled and deveined
1/4cupof green peas
Instructions
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.