Asopao de Camarones y Gandules (Puerto Rican Shrimp Stew) Recipe

Name: Asopao de Camarones y Gandules (Puerto Rican Shrimp Stew) Recipe
Ingredients: 1 (15-ounce) can pigeon peas (gandules), drained and liquid reserved; 6 1/2 cups water, for soaking the rice; 1 1/2 cups rice; 1 tablespoon olive oil; 4 ounces ham, diced; 1 medium white onion, diced (about 1 cup); 1/2 large green bell pepper, diced (about 3/4 cup); 1/2 large yellow bell pepper, diced (about 3/4 cup); 1 medium Roma tomato, diced (about 3/4 cup); 3 cloves garlic, minced; 2 tablespoons recaito flavor base, store-bought or homemade; 1/4 cup tomato sauce; 6 stuffed Spanish olives; 1/2 teaspoon capers; 1 1/2 teaspoons sazón seasoning, store-bought or homemade , optional; 1/2 teaspoon oregano; 1 tablespoon kosher salt; 1/2 teaspoon black pepper; 1 pound peeled and deveined shrimp, tails removed

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A hearty, filling Puerto Rican stew full of pigeon peas, shrimp, and rice.

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