Dried Shrimp with Rice (Arroz de Camarão Seco)

Ingredients

• 1 cup dried shrimp, rinsed
• 2 cups warm water, for soaking dried shrimp
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 tomato, diced
• 1/4 cup red bell pepper, diced
• 2 tablespoons chopped fresh cilantro
• 2 green onions, sliced
• 1 1/2 cups long-grain white rice
• 3 cups chicken stock
• 1/2 teaspoon paprika
• 1 bay leaf
• 1 lime, cut into wedges, for serving
• salt and black pepper, to taste

Method

1. 1

   Place the dried shrimp in a bowl, cover with warm water, and soak for 15 minutes to soften. Drain, reserving 1/2 cup of the soaking liquid, and roughly chop the shrimp.

   15:00 · Soak dried shrimp
2. 2

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.

   4:00 · Cook onion
3. 3

   Stir in the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
4. 4

   Add the diced tomato and red bell pepper and cook, stirring, until the tomato softens and releases its juices, about 3 minutes.

   3:00 · Cook tomato
5. 5

   Add the chopped dried shrimp and paprika to the pan and stir to coat, cooking for 2 minutes to deepen the flavor.

   2:00 · Cook shrimp mixture
6. 6

   Add the rice and stir to coat the grains in the oil and shrimp mixture, toasting for 1 minute.

   1:00 · Toast rice
7. 7

   Pour in the chicken stock and reserved shrimp soaking liquid, add the bay leaf, and season with salt and black pepper. Stir once and bring to a boil.

   5:00 · Bring to a boil
8. 8

   Reduce the heat to low, cover, and simmer undisturbed until the rice is tender and the liquid is absorbed, about 18 minutes.

   18:00 · Simmer rice
9. 9

   Remove from heat, discard the bay leaf, and let the rice rest, covered, for 5 minutes.

   5:00 · Rest rice
10. 10

    Fluff the rice with a fork, stir in the cilantro and green onions, and taste for seasoning. Serve hot with lime wedges.