Dominican Republic, we know it’s in the Caribbean somewhere and they speak Spanish right? Sharing an island with Haïti, the Dominican Republic has seen it’s fair share of good times and bad times. Most vacationers know the Dominican Republic simply as an island of pristine white beaches, all-inclusive resorts, tropical cocktails and ice cold beers. The capital Santo Domingo is the oldest European style city in the America’, with grand cathedrals and old fort walls. But know T-shirt shops or fast food restaurants in sight. No, the Dominicans know what’s good for them, they have their own food.
Things you don’t know about Dominican Republic:
- Dominicans love baseball, it’s their number 1 sport! Almost 40% of US baseball players are actually Dominican.
- The Dominican Republic is the only place in the world where the blue, semi-precious stone called larimar is found. It most closely resembles turquoise.
- The capital city, Santo Domingo, has a rich history. Founded in 1496, it’s the oldest European settlement in the Americas.
- The Dominican Republic is the only country in the world to have a bible simble on it’s flag
- The only place where 5000 humpback whales travel each year to mate
This dish is so delicious, it’s a little bit like a Caribbean style paella. And I love paella! Definitely one I will make again to impress someone :D. It’s so easy and has just the right amount of spice! And the fact that you can eat it out of bowl makes me happy. I don’t know what it is with food in bowl but somehow it always gives me a very warm feeling when I eat food out of a bowl.
- 2 lbs of shrimp
- 1 1/2 cups of rice
- 500 ml of fish stock
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/2 green bell pepper
- 1 red chili pepper
- pinch oregano
- 1 crushed clove of garlic
- 1 pinch black pepper
- 1/4 cup chopped seedless black olives
- 1/4 cup chopped celery
- 1 spoon finely chopped parsley
- 1 spoon finely chopped coriander
- 1/2 spoon of thyme leaves
- In an iron pot heat the oil (reserve 2 spoons of oil).
- Add the herbs, olives, spices, tomato paste, peppers, garlic and salt.
- Add the shrimps and stir (be careful with hot oil splattering)
- Cover and wait two minutes, then stir again.
- Add the fishstock and bring to a boil.
- Add all remaining ingredients (including the rice)
- Stir regularly to avoid excessive sticking. Let 3/4 of the water evaporate, by then a grain of rice should be about 3 times its original size.
- Adjust salt to taste. Serve while hot, with a slice of lemon.