Cuban Prawn Rice Stew (Asopao)

    1 hour 10 min

    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.

    20 people made this

    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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    Reviews & ratings
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    Reviews in English (15)


    This is a caribbean recipe, would be even better if could use 'sofrito' but not all the ingredients can be found everywere in the US. Also the original recipes use 'caldo de pescado' (fish broth) instead of water, adds lots of flavor!!  -  23 Apr 2009  (Review from Allrecipes US | Canada)


    We truly enjoyed this recipe. I took the suggestion of using some diced tomatoes and cilantro. We found it to be very flavorful. I added 2 cans of diced tomatoes in place of part of the water. Added a little fresh Cilantro and skipped the peas. I used a brown rice and it needed about twice as much time as suggested in the recipe but the flavor was great (the kids even ate it!). A+.  -  24 Feb 2009  (Review from Allrecipes US | Canada)


    Very tasty, very quick. I made a few adjustments based mostly on what was at hand. I used the sauce from a can of chipotle peppers in adobo sauce that was hanging out in the fridge in place of the seasonings, I used a whole red pepper instead of 1/2 a red and 1/2 a green, and I used brown basmati because that's what I had. Great the next day, too - maybe better.  -  13 Jan 2008  (Review from Allrecipes US | Canada)