Asopao de Mariscos (Seafood Rice Stew)

Ingredients

• 1 lb medium shrimp, peeled and deveined 🦐
• 0.5 lb squid rings 🦑
• 0.5 lb mussels or clams (cleaned) 🐚
• 0.5 lb white fish (cut into chunks) 🎣
• 0.5 cup crab meat (optional) 🦀
• 1 1/2 cups medium-grain rice 🍚
• 0.25 cup sofrito (homemade or store-bought) 🌿
• 1 small onion, chopped 🧅
• 0.5 bell pepper, diced 🫑
• 2 garlic cloves, minced 🧄
• 0.5 tsp smoked paprika 🌶️
• 0.25 tsp cumin
• 2 tbsp tomato sauce 🍅
• 1 tbsp olive oil 🫒
• 6 cups seafood stock or water with bouillon 🥣
• Salt and pepper to taste 🧂
• Fresh cilantro for garnish 🌱
• Lime wedges and avocado on the side 🍋🥑

Instructions

1. 1Sauté your base: In a large pot, heat olive oil over medium. Add sofrito, onions, bell pepper, and garlic. Cook until soft and fragrant (about 5 min).
2. 2Build the flavor: Stir in tomato sauce, paprika, and cumin. Let it simmer for 2–3 min to deepen the flavor.
3. 3Add the stock: Pour in seafood stock and bring to a boil. Then stir in rice and reduce heat to medium-low. Cover and cook for 20 min, stirring occasionally so it doesn’t stick.
4. 4Add the seafood: Toss in shrimp, squid, mussels, and fish. Simmer for 10–12 min until seafood is fully cooked and mussels have opened.
5. 5Final touches: Season with salt and pepper. Adjust the thickness with more stock if needed. It should be like a thick, soupy risotto.
6. 6Serve it hot: Ladle into bowls, top with fresh cilantro, and serve with lime and avocado on the side.