Dominican "Paella" [Video+Recipe] Yellow Rice with Shrimp

A Dominican paella? Well, not exactly, but this colorful, flavorsome Arroz con camarones y longaniza is inspired by its Spanish ancestor while staying true to our criollo cuisine.

📝 Ingredients

• 1/4 cup olive oil
• 1/4 tablespoon bija seeds (annatto, achiote)
• 1 pound longaniza ([0.25 kg] , cut into 1" [2.5 cm]-slices)
• 2 red bell pepper
• 4 cloves garlic (crushed)
• 3 bay leaves
• 1 cup diced auyama (kabocha squash) ((or kabocha squash))
• 1/3 cup pitted green olives
• 2 1/2 cup vegetable broth (salted to taste and boiling-hot )
• 2 cups rice ((Carolina rice))
• 1 teaspoon salt (or more, to taste)
• 1 1/2 pound shrimp (large, uncooked and peeled) ([0.7 kg] (see notes))
• 1/4 cup sweet peas

👨‍🍳 Instructions

1. 1Coloring oil: Heat oil over very low heat in a large (3 quart [3 lt] thick-bottomed pot.Cook bija in the oil, stirring gently for a minute, or until the oil turns bright orange in color. Scoop out bija seeds leaving just the oil.
2. 2Browning sausage: Add the longaniza and increase heat to medium-low. Cook longaniza until it is light brown all over, stirring as necessary.
3. 3Adding vegetables: Stir in peppers, garlic, bay leaves, auyama, and olives. Cook and stir for a minute.
4. 4Cooking rice: Add rice and cook stirring until all the rice is coated in oil (about a minute).Pour in the broth, stir to mix all the ingredients.Simmer over medium-low heat until nearly all the liquid has evaporated. Mix in shrimp.
5. 5Simmering: Cover with a tight-fitting lid and simmer over very low heat for 10 minutes.Uncover and stir, moving the rice from the bottom to the top. Cover again, stir in peas and simmer for another 10 minutes.
6. 6Serving: Remove from the stove, discard the bay leaves, and serve hot. Check serving suggestions above the recipe.