El Fogón de Frakie

If you love the flavors of the ocean, Arroz con Camarones is the ultimate treat. In Puerto Rico, this is the dish we make when we want something a little more elevated than our daily rice and beans. The secret is in how the shrimp juices seep into every grain of rice, creating a savory, seafood-packed bite that feels like a breeze from the coast of Cabo Rojo.

Ingredients:

 

• • 2 cups of short, medium, or long-grain white rice

• • 1 lb medium shrimp (peeled and deveined)

• • 2 tbsp Sofrito

• • 1 packet Sazón with Achiote

• • 2 oz Tomato Sauce

• • ¼ cup sliced pimientos or red bell peppers

• • 2 ¼ cups Water or Seafood Broth

• • 1 tbsp Adobo (to season the shrimp)

• • Olive Oil

 

Methods:

 

1. 1. Season the Shrimp: Toss the shrimp with adobo and a little olive oil. Let them sit for a few minutes while you prep the pot.

1. 1. Sauté the Base: In your caldero, heat 1 tbsp of oil over medium heat. Add the sofrito, tomato sauce, sazón, and pimientos. Stir for 1–2 minutes until bubbling and fragrant.

1. 1. Quick Sear: Add the shrimp to the pot and cook for just 1 minute per side until they turn slightly pink. (Don’t overcook them yet!)

1. 1. Add Rice: Pour in the rinsed rice and stir well so it’s completely coated in that beautiful orange color from the sazón.

1. 1. Liquid and Boil: Add the water or seafood broth. Increase the heat to medium-high and bring to a boil. Let it cook uncovered until the water evaporates and you see «craters» forming on the surface.

1. 1. The Steam: Give the rice one gentle stir from bottom to top. Cover tightly with a lid and turn the heat down to low.

1. 1. Finish: Steam for 20 minutes without opening the lid. Turn off the heat, fluff with a fork, and serve!