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GUINNESS SPRING PREA & PRAWN ASOPAO WITH CORN AND AVOCADO

Name: Guinness Spring Prea & Prawn Asopao with Corn and Avocado
Prep time: 30 min
Cook time: 45 min
Total time: PTNaNH15M
Yield: 4-5
Ingredients: Prepared Sofrito; Olive oil; Large onion, diced; Bell peppers, diced; Mashed garlic; Finely chopped parsley or cilantro; Short grain rice, presoaked; Sweet Peas; Tomato sauce; Squash or West Indian Pumpkin, medium dice; Juice of 1 lime; Carrots, medium diced; Salt; Green olives; Pepper; Turmeric; Quarts of boiling shrimp stock; [GROUP]: Corn and Avocado; Ears of corn; Poblano pepper, cut into small pieces; Red onion, thinly sliced; Olive oil; Pinches kosher salt + freshly ground black pepper; Large or 2 small avocado, cut into small dice; Cherry tomatoes, halved or quartered; Lime juice, plus lime wedges for serving; Honey; Cayenne or Aleppo pepper, to taste; Extra virgin olive oil; Handful fresh basil and mint leaves, roughly torn

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

Featured Beer:

GUINNESS EXTRA STOUT

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

Difficulty

Hard

Prep Time

30 mins

Serves

4-5

Cooking Time

45 mins

Ingredients

Method

Preparation Stew

Heat the oil over medium heat in a 3/4 qt [3 lt] pot. Add prepared sofrito, let simmer for 1 minute.

Add turmeric, pumpkin, carrot, olives, peas, rice, lime juice rice and tomato sauce to the pot, mix well. Pour 2 quarts of water bring to a boil.

Bring To medium-high flame and cover, until rice is tender and the dish has the consistency of a thick soup, about 25-30 minutes.

Note: If the rice still feels hard, add additional boiling water or vegetable stock until the desired consistency and thickness is reached!

Preparation Prawns

Prepare the grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 Tbsp. oil in a medium bowl.

Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose the vein; remove. Toss prawns with remaining 2 Tbsp. oil in another medium bowl; season with kosher salt and pepper.

Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.

Preparation Charred Corn + Avocado

Broil the corn, poblano and red onion for 3-5 minutes, shaking the pan a few times. Looking for a char in a couple of spots. Remove the pan, add the avocado and broil for a minute or two longer.

To make vinaigrette whisk together lime juice, honey and cayenne then slowly drizzle in the evoo whisking until emulsified. Season to taste.

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