Puerto Rican Creamy Crab Rice with Sweet Corn and Crispy Cassava Flatbread

Instructions

1. 1

   1. Preheat the oven to 375°F / 190°C. Place the cassava flatbread pieces on a sheet pan, brush them with 1 tablespoon olive oil, and bake for 8 to 10 minutes until very crisp. Set aside.

2. 2

   2. Meanwhile, heat the remaining 2 tablespoons olive oil in a wide pot or Dutch oven over medium heat. Add the white onion and cubanelle pepper and sauté for 4 to 5 minutes until softened.

3. 3

   3. Add the minced garlic, sofrito, tomato paste, dried oregano, ground cumin, and sweet paprika. Cook for 2 minutes, stirring constantly to deepen the flavors.

4. 4

   4. Stir in the medium-grain rice and cook for 1 minute so the grains are well coated with the sofrito mixture.

5. 5

   5. Pour in the dry white wine and cook for 1 minute so the alcohol evaporates. Add the hot seafood stock, coconut milk, green olives, capers, salt, and black pepper. Mix well.

6. 6

   6. Once the liquid begins to simmer gently, reduce to medium-low heat and cook for 12 to 15 minutes, stirring occasionally so the rice releases starch and becomes creamy rather than dry.

7. 7

   7. Add the sweet corn and the cooked crabmeat. Cook 5 to 7 minutes more, stirring gently so the crab stays in tender pieces.

8. 8

   8. Turn off the heat and stir in the butter, chopped culantro, lime juice, and a little lime zest. Adjust salt and pepper to taste.

9. 9

   9. Let the creamy rice rest for 2 minutes to thicken slightly. Serve hot with the crispy cassava flatbread on top or on the side, and finish with extra culantro if desired.