Hello friends and fellow foodies!
Today I bring you yet another locrio (rice with some kind of protein) and one would think that by this time I would have run out of locrio recipes. Well, don’t ever underestimate Dominicans when it comes to rice! I mean we have rice cold drinks, rice hot drinks, rice soups and broths, rice with all kinds of proteins, rice juice, fried rice, rice kibbes, rice pies, rice desserts and the “flag dish” is of course, rice and beans. I seriously think it’ll take me years before I’m done with Dominican rice recipes! LOL!
Today’s recipe is the ink-less version. There is also a darker version with ink but I’ll share that one later. (As soon as I cook it again)
For 6 people.
- 4 cups rice
- 4 cups water
- 2 tbsp. Garlic paste.
- 1 big can of squid (in oil)
- 1 tbsp. tomato paste.
- 1 tbsp. olives.
- 1 large onion.
- 1 cubanela pepper
- 1 bouillon cube.
- 1 tbsp. saffron.
- 1 small can of sweet peas (didn’t use it in the one in the pics, but works great!)
- Chives, cilantro, coriander and salt.
Make a soffrito with all ingredients, add the squid and water. When it starts to boil add the rice and keep stirring until it dries off. When it does, lower the fire and allow to cook at low for half an hour.
Traditionally we have it with stewed beans and avocado. Enjoy!
A big hug from the warm Caribbean from where I have the privilege of writing from!
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