- 2 lbs Shrimp or prawn.
- 2/3 lb Round grain rice.
- 2/3 cup Dominican seasoning.
- 2/3 cup Tomato sauce.
- 1 Green pepper.
- 1 Carrot.
- 1/2 Cup peas.
- 2 Limes.
- Fish and seafood stock.
- Salt and pepper.
- 1 Parsley or cilantro sprig.
- Mild olive oil, 0.4°.
Chop pepper and carrot into julienne strips.
Peel the shrimp, add the heads and shells to the fish stock and place to heat in a Stainless steel Magefesa saucepan.
Add a little olive oil to a Polished steel Magefesa paella pan. Stir in carrots and chili and cook until soft. Add the Dominican seasoning and let cook for a few minutes.
Incorporate rice and sauté for a few seconds. Pour in the tomato sauce and cover with the hot fish stock until the rice is covered.
Let cook over high heat for about 5 minutes. Add peas and reduce heat to medium-low.
Cook over medium heat for another 10 minutes, and then add the shrimps and salt and pepper to taste.
When the rice is ready add the lime juice and sprinkle with parsley or finely chopped cilantro.
It is important to keep adding stock throughout the cooking process to make sure the rice is always covered.
This Dominican stew is similar to a Spanish risotto and can be prepared with a variety of ingredients such as poultry, meat or fish.