“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.
of olive oil
[0.25 kg] longaniza
, cut into 1" [2.5 cm]-slices
red bell peppers
of diced auyama
(West Indies pumpkin)
of long-grain rice
of boiling-hot chicken stock
[0.7 kg] lb shrimp
, peeled and deveined
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.
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