Name: Asopao de Mariscos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Puerto Rican
Ingredients: 200 gr of clams; 200 gr of squid rings; 200 gr of shrimp; 1 onion, chopped; 1 bell pepper, chopped; 2 garlic cloves, minced; 1 tomato, chopped; 1 tbsp of tomato paste; 1 tsp of paprika; 1 tsp of cumin; 1 tsp of oregano; 1 bay leaf; 1 cup of rice; 4 cups of fish broth or water with fish bouillon; 2 tbsp of olive oil; Salt and pepper to taste; Fresh cilantro for garnish (optional)

Why You’ll Love This Recipe

You’ll love this recipe because it balances richness, comfort, and a touch of sweet brininess from the seafood. The rice softens into a soupy texture without becoming mushy, and the final addition of fresh shellfish gives both flavor and a pleasing texture contrast. It’s bold but not overcomplicated — a perfect dish to impress guests or to enjoy as a comforting family meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 cups water
2 tablespoons olive oil
1½ cups rice
1 large onion, thinly diced
1 bell pepper, thinly diced
1 tomato, diced
2 garlic cloves, minced
1 carrot, diced
1 celery stalk
200 g squid, cleaned
200 g peeled shrimp
200 g clams (in shell)
1 fish or seafood bouillon cube
¼ cup dry white wine
2 tablespoons tomato paste
½ tablespoon black pepper
1 teaspoon thyme
Red pepper flakes (optional)
Fresh parsley, chopped
Lime wedges, to serve
Salt (to taste)

Directions

In a pot, boil together the water, bouillon cube, carrot, celery (and optionally shrimp shells) until the carrot is fork‑tender. Blend this mixture to get a smooth seafood base.
In a large pot or Dutch oven, heat olive oil and sauté onion, garlic, bell pepper, and tomato until the onions turn translucent.
Stir in white wine and tomato paste, and cook for a couple of minutes to evaporate the alcohol.
Add the rice and the blended seafood base. Season with thyme, black pepper, and red pepper flakes (if using). Bring to a boil.
Once boiling, lower the heat, cover, and let the rice simmer for about 15 minutes, keeping an eye on liquid levels (add more water if the rice absorbs too much).
When the rice is cooked and has a soupy consistency, gently add the cleaned seafood (squid, shrimp, clams). Cook for about 5 minutes until shrimp are pink and clams open.
Stir in chopped parsley, adjust salt if necessary, and serve immediately with lime wedges.

Servings and timing

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Variations

Use different seafood combinations — mussels, scallops, lobster — depending on availability.
Skip the blended base and use a high‑quality seafood stock, adjusting seasoning accordingly.
Add vegetables such as diced zucchini, corn kernels, or peas for extra color and texture.
Use brown rice or a mix of grains (keeping in mind longer cooking time).
For more heat, add extra red pepper flakes or a dash of hot sauce.
Garnish with fresh cilantro instead of parsley for a subtly different flavor.

Storage/Reheating

Storage: Let the stew cool, then transfer to an airtight container and refrigerate for up to 2 days.
Reheating: Warm gently on the stovetop over low heat; add a little water or broth if the mixture thickens too much.
Freezing: Not recommended, as the texture of the seafood (especially clams and shrimp) may degrade upon thawing and reheating.

FAQs

What kind of rice works best for asopao?

Use a long‑grain white rice that holds shape but also softens slightly. Avoid very starchy or risotto‑type grains that would make the dish too thick.

Can I make this dish without shellfish or clams?

Yes — you can omit clams or use only shrimp and squid. Just adjust cooking times so nothing becomes overcooked.

What if I don’t have a bouillon cube?

You can use a good quality fish or seafood stock instead. Adjust salt accordingly.

Can I skip blending the base?

Yes — a flavorful stock can substitute. The blending step helps deepen the flavor and body of the broth, but it’s not mandatory.

How do I avoid overcooking seafood?

Add seafood at the very end and cook just until done (about 5 minutes) — overcooking leads to rubbery texture.

Is asopao spicy?

By default no, but you can control the heat by adding red pepper flakes or hot sauce.

Can I add vegetables to this stew?

Absolutely — vegetables like corn, peas, zucchini, or bell peppers work well, added before seafood.

How acidic should the tomato component be?

Moderate acidity is good; the tomato paste balances sweetness. Taste as you go and adjust with salt or a squeeze of lime.

Should the final consistency be thick or soupy?

Soupy — the rice should soften and blend into the broth, but still have some body and texture.

Can I prepare parts ahead of time?

You may prepare and blend the base ahead, and dice vegetables ahead. Add seafood fresh when ready to serve for best texture.

Conclusion

Asopao de Mariscos is a comforting and exotic stew that brings together rice, tomato, and the briny essence of the sea. Bold yet approachable, it’s perfect for gathering around the table and enjoying a rich, satisfying dish that warms both body and spirit.