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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Rice
Mediterranean
Servings: 4

Equipment

  • skillet

Ingredients

  • 1 cup of rice
  • 1½ cups + ½ cup chicken stock
  • 3 Tbsp. olive oil
  • 1 white onion
  • 1 bell pepper, green or red
  • 6 oz. (2 links) andouille, skinnned and crumbled
  • 1 lb. shrimp, fully peeled, deveined, and chopped in thirds
  • 1 can octopus
  • ¾ cup frozen peas
  • ½ cup chopped tomato, de-seeded
  • 4 Tbsp. sofrito
  • red pepper flakes
  • salt
  • dried oregano
  • chopped parsley

Instructions 

Rice

  • Heat 1½ cups of chicken stock in the microwave (2 minutes).
  • Heat the deep skillet over medium heat.
  • Add 2 Tbsp. of olive oil to the pan and heat until it shimmers.
  • Add the unrinsed rice to the pan and mix until thoroughly coated.
  • Add hot chicken stock to the rice and stir.
  • Salt the rice if using unsalted chicken stock.
  • Cover the rice, reduce the heat, and simmer for 10 minutes.
  • Turn off the heat and let the rice sit for an additional 10 minutes while starting the seafood.

Seafood

  • Heat a cast iron skillet over medium heat.
  • Add 3 Tbsp. of olive oil to the pan and heat until it shimmers.
  • Add onions and peppers and sauté for 2-3 minutes.
  • Add crumbled andouille and brown for 5-6 minutes, stirring frequently.
  • Add garlic and red pepper flakes and sauté for 1 minute.
  • Add sofrito and mix thoroughly. Cook down the base for a 2-3 minutes until thickened.
  • Add chopped shrimp and sauté for 2 minutes
  • Add chopped octopus and oregano and toss with shrimp, and sauté for another 2 minutes.
  • Add frozen peas and chopped tomatoes and cover with chicken stock (about ½ cup).
  • Simmer for 5 minutes, then fold rice into the pan, mixing thoroughly.
  • Sprinkle with chopped parsley.

Notes

  • Add seasoning (bay leaf, cumin, black pepper)
  • Add fish filet, cut in pieces