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.
1. Heat the oil over medium heat in a 3/4 qt [3 lt] pot. Add prepared sofrito, let simmer for 1 minute.
2. 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.
3. 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!
1. Prepare the grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 Tbsp. oil in a medium bowl.
2. 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.
3. 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:
1. 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.
2. To make vinaigrette whisk together lime juice, honey and cayenne then slowly drizzle in the evoo whisking until emulsified. Season to taste.