Caribbean Stew

Caribbean Stew


Culinary Tools:

  • 14-inch Paella Pan with Cover
  • Chef’s Knife
  • Bamboo Cutting Board


  • 2 pounds fresh seafood, cleaned
  • 2½ cups rice, uncooked
  • 7 cups water
  • 5 tablespoons tomato paste
  • 1 teaspoon olive oil
  • 1 teaspoon garlic, minced
  • ½ cup assorted bell peppers, julienned
  • ¼ cup celery, julienned
  • 1 teaspoon cilantro, chopped
  • 1 pinch dried oregano
  • 1½ teaspoons salt
  • Lime juice to taste, freshly squeezed


  1. In the 14-inch Paella Pan, preheat olive oil at high heat for 4 minutes, or until oil is very hot. Sauté garlic, bell peppers, celery and cilantro with a pinch of oregano for 3 minutes.
  2. Add tomato paste and rice; sauté for 2 minutes. Pour 3 cups water and when it starts boiling (in about 3 minutes), add seafood and reduce temperature to low.
  3. Add 4 additional cups water and salt. Stir once and cook for 25 minutes with the cover on and the Redy-cook® valve open.
  4. Serve immediately and sprinkle lime juice to taste. You may serve “asopao” with avocado or fried plantains.