Arroz Salteado con Camarones

Cuban coastal kitchens have long known how to make the most of fresh shrimp from the Caribbean Sea. This quick stir-fried rice — influenced by Chinese-Cuban chino-cubano traditions brought by 19th-century Cantonese immigrants — is a weeknight staple: bold sofrito aromatics meeting wok-kissed rice and sweet shrimp in minutes.

Serves: 4

Ingredients

• 400g (14 oz) large raw shrimp, peeled and deveined
• 600g (3 cups) cooked long-grain white rice, day-old
• 1 green bell pepper, finely diced
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 2 plum tomatoes, diced
• 3 tbsp (45ml) vegetable oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp oregano
• 2 tbsp (8g) fresh flat-leaf parsley or cilantro, chopped
• Salt and pepper to taste
• Lime wedges, to serve

Instructions

1. Season shrimp with salt, pepper, half the cumin, and paprika. Set aside.
2. Heat oil in a large wok or heavy skillet over high heat until smoking.
3. Add shrimp in a single layer and sear without stirring for 90 seconds. Flip and cook 1 minute more. Remove and set aside.
4. In the same pan, add onion and bell pepper. Stir-fry over high heat for 3-4 minutes until slightly charred at the edges.
5. Add garlic, remaining cumin, and oregano; stir-fry 60 seconds.
6. Add tomatoes and cook 2 minutes until they collapse.
7. Add cold rice, breaking up any clumps, and stir-fry vigorously for 3-4 minutes until every grain is heated through and lightly toasted.
8. Return shrimp, toss everything together for 1 minute. Scatter herbs and serve with lime.

Cook's Notes: Day-old rice is essential — fresh rice is too moist and will steam rather than fry. Spread freshly cooked rice on a tray and refrigerate uncovered for a few hours if needed.