How To Make Puerto Rican Salmorejo
This Puerto Rican Salmorejo or Stewed Crab and Tomatoes is a complete medley of savory and hearty, made with flavorful spiced stewed crab served over rice.
Serves:
Ingredients
- 1tbspextra-virgin olive oil
- 6mini sweet peppers,(about ¼ cup) or yellow, red, or orange bell pepper, diced
- ½green bell pepper,(about ½ cup) diced
- 1medium white onion,(about 1 cup) diced
- 3clovesgarlic,minced
- 3large roma tomatoes,(about 2 cups) diced
- 8oztomato sauce,(1 can – about ¼ cup)
- 2tbsprecaito,store bought, or homemade
- 1½tspsazón con culantro y achiote seasoning,store bought or homemade
- 1tsporegano,dried
- 1tspkosher salt
- ¼tspblack pepper
- 1bay leaf
- 6manzanilla olives,stuffed
- 1tbspcapers,drained of brine
- 1lbcrabmeat,lump, backfin, or claw, or a combination of these
- ½cupwater
- white rice,cooked, to serve
- green plantain chips,fried, to serve, optional
Instructions
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In a large skillet with a lid, heat the oil over medium-high heat until the surface of the oil begins to ripple.
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Add the sweet peppers, bell pepper, onion, and garlic to the pan and sauté for 3 minutes, or until the vegetables look glossy and translucent.
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Reduce the heat to medium, and add the tomatoes to the pan.
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Cook the mixture, stirring frequently, for 4 more minutes.
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Stir in the tomato sauce, recao, sazón, oregano, salt, pepper, bay leaf, olives, and capers.
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Bring the ingredients to a gentle simmer and then lower the heat to maintain the simmer—tiny bubbles should just barely break the surface of the liquid.
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Simmer uncovered for 5 minutes.
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Add the crabmeat and water to the pan, and gently fold the meat into the tomato sauce. Avoid stirring too aggressively to keep the crabmeat in lumps.
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Reduce the heat to medium-low, and cover the pan. Allow the salmorejo to simmer for 10 minutes without stirring.
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Serve the salmorejo over steamed white rice, or atop fried plantain chips.
Recipe Notes
- Leftovers will keep in the refrigerator for up to 2 days and reheat well over the stovetop or in the microwave.
- The salmorejo can also be frozen for up to 2 months in a zip-top storage bag. Thaw overnight in the fridge, and warm it on the stove in a saucepan until it’s bubbling.
Nutrition
- Calories: 153.53kcal
- Fat: 3.87g
- Saturated Fat: 0.61g
- Trans Fat: 0.01g
- Monounsaturated Fat: 2.09g
- Polyunsaturated Fat: 0.66g
- Carbohydrates: 14.03g
- Fiber: 4.34g
- Sugar: 8.42g
- Protein: 16.00g
- Cholesterol: 73.33mg
- Sodium: 761.75mg
- Calcium: 104.60mg
- Potassium: 709.28mg
- Iron: 1.75mg
- Vitamin A: 215.54µg
- Vitamin C: 172.19mg
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