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ASOPAO DE MARISCOS (RICE AND SEAFOOD POTAGE)

Escrito por Equipo EditorialRevisado por Walter C

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ASOPAO DE MARISCOS (RICE AND SEAFOOD POTAGE)

ASOPAO DE MARISCOS (RICE AND SEAFOOD POTAGE). Alimento Base: Seafood, In an iron pot heat the oil (reserve 2 spoons of oil). Add the herbs, olives, spices, tomato paste, peppers, garlic and salt. Add the shrimps and stir (be careful with hot oil...
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Tiempo de preparación 40 minutos
Tiempo Total 40 minutos
Raciones: 6 comensales
Plato: Seafood
Cocina: Dominican Republic
Ingredients Method

Ingredientes
  

  • 2 lbs of shrimp crab or lobster
  • 1 lemon
  • 2 1/2 cups of rice
  • 3/4 gallon of water
  • 5 tablespoons oil
  • 4 tablespoons tomato paste
  • 1/4 cup chopped green peppers
  • 1 pinch oregano
  • 1 teaspoon mashed garlic
  • 1 pinch black pepper
  • 1/8 cup chopped seedless olives
  • 1/4 cup chopped celery
  • 1 spoon finely chopped parsley
  • 1 spoon finely chopped coriander
  • 1/2 spoon of thyme leaves
  • 1 cube of chicken stock
  • Salt

Method
 

  1. Preparation
  2. In an iron pot heat the oil (reserve 2 spoons of oil).
  3. Add the herbs, olives, spices, tomato paste, peppers, garlic and salt.
  4. Add the shrimps and stir (be careful with hot oil splattering).
  5. Cover and wait two minutes, then stir again.
  6. Add the remaining water and bring to a boil.
  7. Add all remaining ingredients (including the rice).
  8. Stir regularly to avoid excessive sticking.
  9. Let 3/4 of the water evaporate, by then a grain of rice should be about 3 times its original size.
  10. Adjust salt to taste.
  11. Serve while hot.