ASOPAO DE MARISCOS (PUERTO RICAN SEAFOOD STEW)

Asopao de Mariscos (Puerto Rican Seafood Stew) image

Provided by @MakeItYours

Number Of Ingredients 25

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1 cubanelle peppers (stemmed, seeded, large dice)
1 large onions (peeled, large dice)
1 cloves garlic (peeled)
1/4 pound sweet peppers (aji dulce)
1/4 cup cilantro
1/4 bunch culantro
2 teaspoons dried oregano
1/4 teaspoon Kosher salt
1-2 tablespoons olive oil
2 tablespoons olive oil
1 tablespoon dried oregano
2 cloves garlic (peeled, minced)
2 envelopes sazon
1 tablespoon adobo seasoning
1/4 cup sofrito (recipe above)
4 culantro leaves
1 pound jumbo shrimp (peeled, deveined, tails on, butterflied)
2-3 cooked lobster tails (meat removed, roughly chopped)
1 (8-ounce) can tomato sauce
1 (4.4-ounce) jar alcaparrado (with juices)
1 (15-ounce) can seafood stock
4 cups water
1 (15-ounce) can peas (drained)
1 cup uncooked medium-grain rice
Kosher salt (to taste, only if necessary)

Steps:

For the Sofrito: In the carafe of a blender add the cubanelle peppers, onions, garlic, sweet peppers, cilantro, culantro, dried oregano, salt and olive oil and blend until finely chopped, almost smooth.
For the Asopao: Heat a large pot over medium high heat and add olive oil. Add the oregano, garlic, sazon, adobo seasoning, sofrito, and culantro and cook for 5 minutes. Add the shrimp and lobster and cook until it just turns pink and opaque, another 5 minutes. Add the tomato sauce, alcaparrado, seafood stock and water and bring to a simmer. Add the peas and the rice and cook, stirring occasionally, until the rice is just cooked though, about 20 minutes. If the stew becomes too thick add additional water and serve.
Tip: If you're local market does not carry culantro, add a little more cilantro to substitute!