Cuban Prawn Rice Stew (Asopao)

    Cuban Prawn Rice Stew (Asopao)


    16 people made this

    About this recipe: This stew is a hearty soup-like dish. It's a meal in itself and is made with meaty king prawns, simmered with peppers, tomatoes, onions and rice. Perfect any day of the week.

    Serves: 8 

    • 450g raw king prawns, peeled and deveined
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon adobo seasoning
    • 3 tablespoons olive oil
    • 1/2 green pepper, diced
    • 1/2 red pepper, diced
    • 1 small tomato, seeded and diced
    • 1 small onion, diced
    • 3 cloves garlic, finely chopped
    • 1 tablespoon tomato puree
    • 300g short grain rice
    • 1.7 litres water
    • 1 bay leaf
    • crushed chillies to taste
    • 110g frozen petits pois

    Prep:35min  ›  Cook:35min  ›  Ready in:1hr10min 

    1. Season the prawns with salt, pepper and adobo seasoning; set aside.
    2. Heat the olive oil in a large, deep saucepan over medium-high heat. Cook the green pepper, red pepper, tomato and onion in the hot oil until the onion is soft. Mix in the garlic and tomato puree. Stir in the rice until coated. Pour in the water. Drop in the bay leaf. Bring the mixture to the boil; reduce heat to medium-low and simmer about 20 minutes. Add the seasoned prawns and the petits pois. Cook until the prawns turn pink, about 5 minutes; remove from heat immediately.

    Adobo seasoning

    Is an all purpose Mexican creole spice blend. If your local supermarket doesn't stock it, you will find it online.

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