This Dominican paella is inspired by an unforgettable solo lunch I had at a charming little waterfront restaurant in Spain. I ordered a paella for one, and it was bien rico.

This got me thinking about my love for these flavors, and a few days ago I made some achiote oil and everything just fell into place. I decided to create my own Dominican version of Spanish paella, using shrimp and longaniza.

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Now this feels like a locrio de camarones y longaniza! I love my locrios, and the best ones are locrio de salchicha y locrio de longaniza. And I stand by that.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go. It’s a must have for Caribbean cooking!

Step-by-step instructions

  • In a pot, heat achiote oil over a medium heat and add the longaniza. Cook the longaniza until it’s dark and crispy, or about 4-5 minutes.
  • Add the bell peppers, garlic, sofrito, tomato paste, adobo, and salt to the pot and mix until the vegetables are beginning to soften and the spices are fragrant, or about 2 minutes.
  • Add the water to the pot and wait about 1-2 minutes until it starts boiling. Add the rice and stir occasionally until almost all the water has evaporated.
  • Add the shrimp and green peas to the pot and give it one last mix before creating a dome with the rice and covering with a lid. Lower the heat to simmer and cook for 15 minutes.
  • Remove from heat, fluff with a fork, cover, and let sit for 5 minutes before serving. ¡Buen provecho!

Annatto plays as saffron in this recipe

In traditional paella, the spice saffron is what gives the dish it’s beautiful color and flavor. But in this Dominican paella recipe we use annatto. Whether it’s in the form of achiote oil or sazón, annatto is known in Caribbean cooking for the vibrant orange color and flavor it gives to food.

Dominican Paella

Dominican Paella

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Dominican paella is a delicious locrio with shrimp and longaniza inspired by Spanish and Dominican fusion flavors.
Cook Time 35 minutes
Total Time 35 minutes
Course Main Course
Cuisine Dominican
Servings 4 servings

Equipment

Ingredients
  

  • 1 tbsp achiote oil or 1 tbsp olive oil + 1½ tsp sazón
  • 1 cup longaniza
  • ½ red bell pepper sliced
  • 2 cloves garlic mashed
  • 2 tbsp sofrito
  • 2 tbsp tomato paste
  • ½ tsp adobo
  • ¼ tsp salt
  • cups + 2 tbsp water
  • cups rice extra long grain
  • ¼ lb shrimp
  • ½ cup green peas

Instructions
 

  • In a pot, heat achiote oil over a medium heat and add the longaniza. Cook the longaniza until it's dark and crispy, or about 4-5 minutes.
  • Add the bell peppers, garlic, sofrito, tomato paste, adobo, and salt to the pot and mix until the vegetables are beginning to soften and the spices are fragrant, or about 2 minutes.
  • Add the water to the pot and wait about 1-2 minutes until it starts boiling. Add the rice and stir occasionally until almost all the water has evaporated.
  • Add the shrimp and green peas to the pot and give it one last mix before creating a dome with the rice and covering with a lid. Lower the heat to simmer and cook for 15 minutes.
  • Remove from heat, fluff with a fork, cover, and let sit for 5 minutes before serving. ¡Buen provecho!
Keyword Rice
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