The Caribbean is well known for its dazzling waters and its sumptuous seafood, and the Dominican Republic is no exception. The local dishes have been influenced by creole, Spanish and Taino culture, resulting in a unique blend of seasoning and cooking styles. Here is our seafood lover’s guide to the Dominican Republic.
Paella is a Spanish dish of rice, saffron, chicken or seafood, cooked and served in a shallow pan. In the Dominican Republic, it is made by cooking mussels, clams, local lobster and fish, spiced with annatto and blended with rice. It is usually served with black beans, rice and meat on the side.
Pescado Frito (fried fish) is a common meal throughout the Caribbean. It is made by seasoning and frying any of the local fish in oil until the fish turns light brown and is usually served with vegetables. This meal is commonly enjoyed on the beaches of the Dominican Republic.
This is a local stew made from shrimp mixed with a variety of interchangeable meats, such as pork or beef, and plenty of vegetables. The shrimp is flavoured with salt, pepper and variety of seasonings and is added as a final touch in the recipe.
Muelle 47 Seafood Culture
Muelle 47 Seafood Culture has one of the most expansive menus of any seafood restaurant in the country. Visitors can choose from a wide range of dishes such as grilled octopus, calamari, fried fish and much more. They also have a large dessert menu and an extensive wine selection. They’re well known for offering a warm welcome and a friendly environment. They have a large terrace outside and the air conditioning inside makes for a comfortable dining experience even in the hottest weather.