Saturday, January 12, 2013

Asopao de Camarones

I added achiote oil, pimentos, peas and three times the amount of sofrito (oh, and left out the chopped tomato and swapped chicken stock for clam juice) but otherwise (ahem!) made no major changes to this recipe. This was fantastic. Asopao MUST be served with buttered garlic toasts. I now officially make the best asopao in the world. Anywhere.

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