600ml good-quality hot fish or shellfish stock, plus extra if needed
2tsp sea salt, or to taste
200g short-grain rice, rinsed in cold water and drained
225g raw shell-on king prawns, deveined and one-third roughly chopped
40g frozen peas
40g carrots, diced
2tbsp finely chopped flat-leaf parsley leaves
2tbsp annatto oil (see recipe)
For the maduros (fried sweet plantains)
2 yellow-black plantains
1 litre vegetable oil, to deep-fry
To serve
2 limes, cut into wedges
1 avocado, sliced
Annatto oil
3tbsp annatto seeds
125ml rapeseed or olive oil
Method
Heat the oil in a large pan over a medium heat and add the onion, garlic, pepper and sofrito. Cook for a few minutes until the onion and peppers have softened and the onion is translucent. Add the tomato purée and passata and stir until the tomatoes have cooked out a little and the oil has started to separate from the sauce.
Pour in the hot stock and add the salt, then bring up to a vigorous simmer, without letting it boil. Taste and add more salt if needed.
Add the rice and stir well, then bring to the boil before reducing to a low simmer. Cover and cook for 15-20 minutes until the rice is tender, stirring occasionally to ensure the rice doesn’t stick and adding more stock if needed to keep the liquid level above the rice. Once the rice is tender, add the whole prawns, chopped prawns, peas and carrots. Continue to cook for a further 10 minutes over a low heat or until the prawns are pink. Check the seasoning again, then add the chopped parsley and annatto oil.
For the maduros, use a sharp knife to trim the top and bottom of the plantains, then make a slit from the top to the bottom of the plantain. Using the back of the knife, peel back the skin, ensuring no fibres from the inside of the skin are left on the flesh. Slice the plantains, on an angle, into six to eight slices.
Pour the oil into a pan – it should be no more than half full – and heat to 175-180C on a cook’s thermometer. Carefully lower the plantains into the oil and deep-fry for 8-10 minutes or until golden brown all over, then remove from the oil with a slotted spoon and drain on kitchen paper.
Serve with the lime wedges, avocado slices and maduros.
For the annatto oil:
Put the annatto seeds and oil into a pan and warm over a low heat. As the oil heats up, the colour from the seeds will seep into the oil, turning it red. If the seeds start to turn dark red or black, it means they are burning, so remove from the heat immediately. When bubbles start to form around the annatto seeds, remove the pan from the heat and leave to steep for 1-2 minutes.
Strain the oil into a sterilised jar, seal and store in a cool, dry place for up to 3 months. Use a clean spoon each time you take some out.(Makes 125ml)
Recipes and food photographs taken from Caribe by Keshia Sarah, photography by Matt Russell, (Quadrille, £30)
