This seafood rice recipe is inspired by the delectable flavors of Spanish paella and the vibrant colors of Dominican locrio.
One of my favorite rice dishes is seafood paella. Originated in Valencia, paella has a specific cooking method and distinct ingredients such as the priced saffron and olive oil. So, not all seafood rice can be called paella. Bija, or ground annatto seed is used in this recipe to add color to the rice.
Included in this recipe is baby octopus. This video will show you how to properly clean it before cooking.
An optional ingredient in this recipe is “season all.” It needs to be pre-made and keeps well in the fridge. Season all can be used to naturally flavor rice, meats and soups. This one also doubles as a dip.
- ½ lb. of cleaned baby octopus
- ½ lb. of squid
- ¼ lb. of scallop
- ½ lb. of jumbo shrimp
- 2 cups of rice
- ½ medium to big red onion
- 4 cloves of garlic
- 1 medium size tomato, or two Roma tomatoes
- 1 tablespoon of cooking oil
- 1 teaspoon of ground bija or annatto seeds
- 1½ teaspoon of salt
- 2½ cups of water
- Prepare the seafood as needed. Clean the baby octopus as explained in the video linked provided above.
- Chop the onion. Crush and chop the garlic. Cut the tomato into two-inch squares.
- On a medium to large sauce pan, add the oil and allow to heat on medium high.
- Add the onions and garlic and stir quickly for one minute.
- Add the seafood and the salt and stir for one minute. If you are using "season all", add it at this point.
- Add the water and bring to a boil while covered.
- Add the rice, the bija (ground annatto seeds) and the tomatoes.
- While cooking on medium fire, keep pot uncovered until all the water disappears, stirring every couple of minutes.
- Cover the rice and simmer on low for 20 minutes.
- Stir and serve.