You will need: seafood seasoning (I use Sazón), Mesteka, tomato paste, shrimp, baldo rice (or the rice you prefer), olive oil, 2 medium onions, butter

Instructions:

• Heat a generous amount of oil
• To the heated oil, add 2 medium onions, finely chopped
• Stir to mix the onion and the oil
• Keep the heat on medium and cook onion, while stirring continuously, until it reaches a medium brown color (careful not to burn it!)
• The key to getting perfect sayadeya color and flavor is by cooking the onions right, so be patient!
• Add 1 tablespoon of Sazón seasoning (you can substitute it with any other seafood seasoning you like or simply just add cumin)
• Add a tsp of tomato paste
• Mix to blend the tomato paste in
• Add 1 1/2 cups (I used Baldo rice, but you can make this recipe with any kind of rice you like)
• Mix the rice in until it is well combined with the other ingredients
• Add hot water in the amount needed to cook the type of rice you used, here I added 3 cups of hot water for 1 1/2 cup of Baldo rice
• Lower heat, cover and proceed with cooking the rice as you normally do.
• If you would like to add shrimp, add it about 5 minutes before the rice is done
• Mix the shrimp in with a fork and cover it for another 5 minutes
• To cook the shrimp:
• Melt 1 tablespoon of butter
• Add a couple of Mesteka pieces
• Then add the peeled shrimp
• Add the shrimp in and season with Sazón
• Cook it for just a couple of minutes and add it to the rice
• Enjoy!