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"A modern take on traditional Caribbean Island stew, paired with Guinness Extra Stout."

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Chef Yadira Garcia is a Dominican, Bronx-born chef. Her Baltimore Blonde Asopao (Ah-So-Pao) is a modern take on the more traditional and famous Caribbean Island stew, akin to a Latin risotto. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.

Featured Beer:
GUINNESS EXTRA STOUT
GUINNESS SPRING PREA & PRAWN ASOPAO WITH CORN AND AVOCADO
Difficulty
Difficulty
Hard
Prep Time
Prep Time
30 mins
Serves
Serves
4-5
Cooking Time
Cooking Time
45 mins

Ingredients

1 Cup Prepared Sofrito

2 tablespoons Olive oil

1 Large onion, diced

1 cup Bell peppers, diced

2 teaspoon Mashed garlic

1 tablespoon Finely chopped parsley or cilantro

2 ½ cups Short grain rice, presoaked

1 Cup Sweet Peas

2 cups Tomato sauce

½ Cup Squash or West Indian Pumpkin, medium dice

Juice of 1 lime

½ cup Carrots, medium diced

3 teaspoons Salt

½ cup Green olives

½ teaspoon Pepper

½ teaspoon Turmeric

3 Quarts of boiling shrimp stock

Corn and Avocado

2 Ears of corn

1 Poblano pepper, cut into small pieces

1/2 Red onion, thinly sliced

2 teaspoons Olive oil

2 Pinches kosher salt + freshly ground black pepper

1 Large or 2 small avocado, cut into small dice

1/2 cup Cherry tomatoes, halved or quartered

2 tablespoons Lime juice, plus lime wedges for serving

1/2 Teaspoon Honey

1 teaspoon Cayenne or Aleppo pepper, to taste

1/4 cup Extra virgin olive oil

1 Handful fresh basil and mint leaves, roughly torn

Chili Garlic Prawns

6 tablespoons Olive oil, divided, plus more for grill

2 Garlic cloves, finely chopped

2 tablespoons Finely chopped fresh parsley

½ teaspoon Crushed red pepper flakes

6 Head-on, tail-on prawns or jumbo shrimp (½–1 pounds)

Kosher salt and freshly ground black pepper

Flaky sea salt

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