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Puerto Rican Prawns With Lobster-Yucca Mofongo And Sofrito Broth Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 tablespoons achiote oil

Salt and pepper

1/2 cup diced yellow bell pepper

1/2 cup minced recao (substitute cilantro)

4 tablespoons olive oil

2 (2-pound) Caribbean lobster tails

2 cups Spanish olive oil

1 cup annatto seeds

1/2 gallon vegetable oil, plus more for the mold

4 tablespoons minced garlic

1 cup tomato puree

2 tablespoons achiote (annatto) oil, plus 4 tablespoons, recipe follows

5 cups shrimp stock or clam juice

4 cups sofrito broth, recipe follows

12 prawns, peeled, cleaned, and deveined

4 teaspoons minced garlic

2 yucca, peeled, boiled, and cubed

1/2 cup diced aji dulce pepper (substitute a bell pepper)

1/2 cup diced onion

1/2 cup sliced pimento stuffed olives

2 tomatoes. peeled, seeded, and diced

1/2 cup minced fresh cilantro

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