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Puerto Rican Soupy Rice with Seafood

Asopao de Mariscos

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
La Comida del Barrio

By Aarón Sánchez

Published 2003

  • About

Puerto Rico’s beloved rice-based stew is a cross between soupy risotto and paella. In Puerto Rican eateries in the United States, asopao is served as a Saturday special. The variations are countless, and you can add almost any type of meat. I use shrimp and crab here, but you’ll also find if made with either chicken or pigeon peas.

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