Asopao de Mar y Tierra Rapidito
This Puerto Rican rice-based surf/turf stew you can put together quickly and easily with a package of mixed seafood. Accessible, simple recipes are a trademark of our friend chef Cielito Rosado.
Yields 6 servings
Prep. 15 Mins. Cooking 30 Mins.
2 tablespoons olive oil
½ cup red pimiento pepper, chopped
½ cup green bell pepper, chopped
½ cup onion, chopped
½ cup leeks, chopped
2 cloves garlic, finely chopped
½ cup tomato sauce
1 cup ham, chopped
½ lb. chicken breast, cut into small chunks
1 package mixed seafood
¾ cup long-grain rice
4 to 5 cups fish stock
1 cup coconut milk (optional)
¼ cup anise liquor
Fresh cilantro, finely chopped
Pinch of saffron
Handful of peas, as garnish
Salt to taste
1. In a medium pot, heat the olive oil and put in the peppers, onion, garlic, leeks and saute for 2 to 3 minutes.
2. Add the sauce, meats and seafood (except the shrimp).
3. Add the stock, rice, saffron, coconut milk and cook for 25 minutes.
4. Add the shrimp and anise liquor and cook for 5 to 8 minutes.
Photo and recipe courtesy of CielitoRosado.com