Puerto Rican Brothy Seafood Rice with Pumpkin and Garlicky Casabe Crisp

Name: Puerto Rican Brothy Seafood Rice with Pumpkin and Garlicky Casabe Crisp
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Cuisine: Puertorriqueña
Ingredients: 1 lb medium shrimp, peeled and cleaned; 14 oz firm white fish fillet; 2 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 6 cloves fresh garlic, minced; 1/2 cup Puerto Rican sofrito; 1 cup white onion, diced; 1/2 cup sweet peppers, sliced; 1 cup red bell pepper, diced; 2 tbsp tomato paste; 1/2 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp sweet paprika; 2 cups pumpkin, small diced; 1 1/4 cups medium-grain rice; 5 cups seafood or fish stock; 1/4 cup stuffed green olives, sliced; 1 leaf bay leaf; 3/4 cup coconut milk; 1/4 cup fresh recao, chopped; 4 oz cassava flatbread; 2 tbsp butter; 1/2 tsp garlic powder

An original brothy rice inspired by Puerto Rican flavors, made with sofrito, pumpkin, sweet peppers, shrimp, and chunks of white fish, finished with recao and served with golden garlicky casabe for a crisp contrast.

25 minPrep

40 minCook

65 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

450 g medium shrimp, peeled and cleaned (without cola if desired)
400 g firm white fish fillet (diced large; puede ser mero, chillo or bacalao fresh)
30 ml lemon juice (for marinar the mariscos)
6 g salt (divided, or to taste)
2 g black pepper (divided)
45 ml olive oil (divided)
18 g fresh garlic, minced (divided)
120 g Puerto Rican sofrito (casero or preparado)
150 g white onion, diced
60 g sweet peppers, sliced
120 g red bell pepper, diced
30 g tomato paste
1 g dried oregano
1 g ground cumin
2 g sweet paprika
300 g pumpkin, small diced
240 g medium-grain rice (enjuagado)
1200 ml seafood or fish stock (hot)
40 g stuffed green olives, sliced
1 unit bay leaf
180 ml coconut milk
15 g fresh recao, chopped
120 g cassava flatbread (partido en trozos)
28 g butter (derretida)
2 g garlic powder

Nutrition facts

per serving

430 kcal

Calories

26 g

Protein

38 g

Carbs

19 g

Fat

4 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishFish

Instructions

1
1. In a bowl, combine the shrimp and fish with the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Let marinate for 10 minutes while you prepare the remaining ingredients.
2
2. Preheat the oven to 375°F (190°C). Arrange the cassava flatbread pieces on a baking sheet, brush with the melted butter, and sprinkle with the garlic powder and 1 tablespoon of the fresh minced garlic. Bake for 8 to 10 minutes at 375°F (190°C), until golden and crisp. Set aside.
3
3. In a wide pot or caldero, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion, sweet peppers, red bell pepper, and the rest of the fresh garlic. Cook for 4 to 5 minutes, until the vegetables soften.
4
4. Add the Puerto Rican sofrito, tomato paste, oregano, cumin, and sweet paprika. Cook for 2 minutes, stirring constantly, to deepen the flavors.
5
5. Stir in the diced pumpkin and the rice. Mix well for 1 minute so the rice is coated with the sofrito mixture.
6
6. Pour in the hot seafood or fish stock and add the green olives, bay leaf, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Bring to a gentle boil, then reduce to medium-low heat and cook uncovered for 15 minutes, stirring occasionally so it does not stick.
7
7. Add the coconut milk and continue cooking for 5 more minutes, until the pumpkin is tender and the rice is nearly cooked but still brothy.
8
8. Add the shrimp and fish along with their marinade. Cook over low heat for 5 to 7 minutes, until the shrimp turn pink and the fish just begins to flake. Avoid a hard boil so the seafood stays tender.
9
9. Remove the bay leaf, stir in the chopped fresh recao, and adjust salt if needed. Let rest for 3 minutes so the broth slightly thickens.
10
10. Serve the brothy rice piping hot and top each portion with the garlicky casabe crisp, or serve it on the side to keep its crunch.

Chef tips

If you want a looser broth, add an extra 120 ml (1/2 cup) hot stock at the end. For deeper flavor, lightly sear the fish for 1 minute per side before adding it to the rice.

Substitutions

You can substitute sweet potato for the pumpkin, cilantro for the recao, and scallops or extra shrimp for the white fish. For a dairy-free version, use olive oil instead of butter on the casabe.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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