Asopao de Langosta y Camarones

Name: Asopao de Langosta y Camarones (Rice, Lobster and Prawn Stew)
Yield: Serves 6
Cuisine: Puerto Rico
Ingredients: 2 cups sofrito; 1 lb. raw prawns, shelled, deveined and cut into ½-inch pieces if large; 3 oz. small pitted green olives; 2½ pints chicken stock; 1 tablespoon capers; 1 lb. green peas, shelled, or 10 oz. package frozen peas; 1 lb. rock lobster tails, or lobster meat, cut into ½-inch chunks; 2 pimentos, cut in strips; 1 lb. long grain rice

Rice, Lobster and Prawn Stew

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Asopao is Puerto Rico’s special contribution to the Caribbean kitchen. It can be made with various shellfish or chicken, and the finished product is slightly soupy, which is what asopao means.

Ingredients

1 lb. long grain rice
2 cups sofrito
1

Americas
Puerto Rico
Fish course
Gluten-free
Caribbean

Method

Put the rice to soak for 30 minutes in ¾ pint cold water. Heat the sofrito in a heavy casserole, stir in the prawns and lobster and cook, stirring from time to time, for 5 minutes. Drain the rice and add to the casserole with the peas and chicken stock, stir and cook, covered, at a gentle simmer until