In the same water used to soak the herring, boil it until it is so soft that it starts to fall apart. Let it sit and cool down, remove herring from the water and remove the skin and the bones. Put aside the water used to boil the herring and add more fresh water, if necessary, to complete six cups.
In a saucepan, heat a little bit of oil, add the garlic, the herbs, the tomato paste, capers and spices. Stir and add the herrings. Add the water you set aside earlier and adjust the salt to taste. Bring to a boil.
When the water starts to boil, add the rice. Stir regularly to avoid sticking. When the water has evaporated, cover with a lid and cook over very low heat for 15 minutes. Uncover, stir, and add the oil and cover again. Cook for another 5 minutes. Taste the rice, it must be firm but cooked. If necessary, cover and let it cook for another 5 minutes over very low heat.
Locrio de arenque recipe