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6 to 8
Easy
Published 2003
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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