Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice)

Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice)
Puerto Rican Salmorejo de Jueyes is a treat for any individual who cherishes crab! Customarily a throughout the day family undertaking, purchasing knot crab meat implies you can have this healthy stew and rice on the table in about a thirty minutes.

Planning time: 10 minutes - Cook time: 20 minutes - Yield: 6 servings


1 tablespoon additional virgin olive oil

6 smaller than expected sweet peppers (or yellow, red, or orange chime pepper), diced (around 1/4 container)

1/2 green chime pepper, diced (around 1/2 glass)

1 medium white onion, diced (around 1 container)

3 cloves garlic, minced

3 substantial Roma tomatoes, diced (around 2 glasses)

1 (8-ounce) container of tomato sauce, around 1/4 glass

2 tablespoons recaito

1 bundle Sazón con culantro y achiote flavoring (1/2 teaspoons)

1 teaspoon dried oregano

1 teaspoon genuine salt

1/4 teaspoon dark pepper

1 straight leaf

6 stuffed Manzanilla olives

1 tablespoon tricks, depleted of brackish water

1 pound crabmeat (bump, backfin, or paw, or a blend of these)

To serve:

Cooked white rice

Fricasseed green plantain chips (discretionary)

1/2 container water

Steps to Make It

1-Cook the veggies: In a substantial skillet with a top, heat the oil over medium-high warmth until the outside of the oil starts to swell. Include the sweet peppers, ringer pepper, onion, and garlic to the skillet and sauté for 3 minutes, or until the vegetables look lustrous and translucent.

Decrease the warmth to medium, and add the tomatoes to the dish. Cook the blend, mixing as often as possible, for 4 additional minutes.

2-Simmer the flavors and seasonings: Stir in the tomato sauce, recao, Sazón, oregano, salt, pepper, cove leaf, olives, and escapades. Convey the fixings to a delicate stew and after that bring down the warmth to keep up the stew—little air pockets should marginally break the outside of the fluid. Stew for five minutes, revealed.

3-Fold in the crabmeat and stew: Add the crabmeat and water to the skillet, and tenderly overlap the meat into the tomato sauce. Abstain from mixing too forcefully: you need to keep the crabmeat in knots.

Diminish the warmth to medium-low, and spread the skillet. Permit the salmorejo to stew for 10 minutes without mixing.

4-Serve: Serve the salmorejo over steamed white rice, or on singed plantain chips. Remains will keep in the fridge for as long as two days and warm well over the stovetop or in the microwave.

You can likewise solidify the salmorejo for as long as two months in a zip-top stockpiling sack. Defrost medium-term in the ice chest, and warm it on the stove in a pot until it's foaming.