There are many variations of asopao. The most common variation is made with chicken but it can also be made with calamari, clams, sausage, pigeon peas, shrimp or a combination, like a gumbo. I had some shrimp in the freezer and 2 jars of clam juice so I decided to make asopao with shrimp. The best rice to use for asopa is a short grain rice like arborio rice.
Pour rice into a bowl and cover with 2 inches of water. Set it aside to soak for 1 hour.
In a large pot, heat the of olive oil and add the sofrito. Cook for about 4 minutes. Add the diced tomato, tomato sauce, capers and the pimento stuffed olives. Stir till well combined and bring to a simmer. If you are making a variety with chicken, add chicken here. Bring to a simmer, reduce heat, cover and cook for 15 minutes.
Add the clam juice. If you are making it with chicken, substitute the clam juice with chicken sauce. Bring the stock to a boil and add the shrimp.
Drain the rice, add to the pot and stir. Set to a medium heat, cover and cook for 10 minutes. Cook until the rice is tender and it has a gumbo-like consistency. If you want it thicker, lower the heat, cover and cook to desired consistency. If you want it to be soupier, add water 1/4 cup at a time.
Note: Sofrito is a puree of aromatic vegetables. It can be found at your local Latin grocery. Visit by blog for a homemade recipe.
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This soup is quick, easy, healthy & AMAZING. I made plenty of the sofrito as I put your blog on my Yahoo home page and can’t wait to try more of your recipes! Thank you.
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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