Asopao Recipes

Steps:

• In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
• In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.

Steps:

• Put chicken, onion, garlic, green pepper, tomatoes, chorizos, bay leaf, water, oregano, cumin, salt and pepper into a pot. Bring to a boil, cover and simmer for 20 minutes.
• Add rice to pot, boil again and simmer, covered, until rice is tender and the dish has the consistency of a thick soup, about 15 to 20 minutes. Serve immediately.

Steps:

• Blend 1 cup chicken stock with lime juice, bell pepper, sweet pepper, jalapeno, garlic, cilantro, and oregano to make the sofrito.
• Combine olive oil and annatto seeds in a large skillet over medium heat. Heat until seeds start to open up and oil turns a yellow-orange color, 3 to 4 minutes. Add enough chicken to cover the pan in a single layer without overcrowding. Cook, turning halfway, until juices run clear, 7 to 10 minutes.
• Combine remaining chicken stock, 1/2 of the sofrito, and bay leaves in a large pot. Bring to a boil. Stir in rice, tomato, green peas, onion, green olives, capers, adobo seasoning, salt, and pepper.
• Add the cooked chicken to the broth. Saute remaining chicken in the annatto oil before adding to the pot. Reduce heat to low and simmer until rice is tender, about 20 minutes more.