Summary

Ingredients

• 1 kg crabs
• 4 cup rice, uncooked, washed
• 5 tablespoon olive oil
• 4 tablespoon tomato paste
• 0.25 ¼ cup (s) pepper (s), chopped green
• 1 pinch (s) oregano, ground
• 2 cloves garlic, crushed
• 6 cup water
• 1 pinch (s) black pepper
• 2 tablespoon olives, green
• 1 stalk celery, chopped
• 1 tablespoon parsley, finely chopped, smooth
• 1 tablespoon coriander greens, finely chopped
• 0.5 tablespoon ½ thyme leaves
• salt

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Instructions

1. Peel the crabs, boil the heads and shells with the water and a little salt for 15 minutes, drain through a sieve, save the broth.
2. Heat half of the oil in an iron saucepan, heat the olives, herbs, spices, tomato paste, paprika, garlic with salt, add the crab meat. Close the saucepan and cook for 2 minutes, then stir. Pour in the broth, sprinkle with rice and bring to the boil. Stir constantly until liquid has boiled down. Now close the pot tightly and set the heat very low. Let the rice swell. Stir the rice, add the remaining oil and cover again. Cook for another 5 minutes. Try rice, it should be al dente. If necessary, let it cook for another 5 minutes.
3. Instead of crabs, Locrio can also be made with chicken (Locrio de Pollo), ham, sardines, pork or turkey.