Dominican crab rice dish

Ingredients for 4 servings:

• 1 kg crabs
• 4 cup(s) rice, uncooked, washed
• 5 tbsp olive oil
• 4 tbsp tomato paste
• ¼ cup(s) bell pepper(s), chopped green
• 1 pinch(s) of oregano, ground
• 2 cloves garlic, crushed
• 6 cups water
• 1 pinch(s) pepper, black
• 2 tbsp olives, green
• 1 stalk celery, chopped
• 1 tbsp parsley, finely chopped, flat
• 1 tbsp coriander greens, finely chopped
• ½ tbsp thyme leaves
• Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Locrio de Camarones

Peel the crabs, boil the heads and shells in water and a little salt for 15 minutes, drain through a sieve, and reserve the broth. Heat half the oil in an iron pot, heat the olives, herbs, spices, tomato paste, paprika, and garlic with salt, then add the crab meat. Cover the pot and cook for 2 minutes, then stir. Pour in the broth, sprinkle in the rice, and bring to a boil. Stir continuously until the liquid has evaporated. Now cover the pot tightly and reduce the heat to very low. Let the rice swell for 15 minutes. Stir the rice, add the remaining oil, and cover again. Cook for another 5 minutes. Taste the rice; it should be al dente. If necessary, cook with the lid on for another 5 minutes. Instead of crab, Locrio can also be made with chicken (Locrio de Pollo), ham, sardines, pork, or turkey.