Prepare the Sofrito:

In a food processor, combine the onion, bell pepper, tomato, garlic, cilantro, oregano, cumin, and paprika. Pulse until you have a thick paste.

In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sofrito and sauté for about 5 minutes, or until the mixture begins to turn golden and fragrant.

Cook the Shrimp:

Add the shrimp to the pot with the sofrito and cook for 2-3 minutes until they turn pink. Remove the shrimp from the pot and set them aside.

Prepare the Rice:

Add the rice to the pot with the remaining sofrito and stir to coat the rice with the mixture.

Pour in the chicken or seafood broth and tomato sauce. Stir well and bring the mixture to a boil.

Add Vegetables:

Add the green peas, diced carrots, bell pepper, celery, and green olives (if using) to the pot. Season with salt and pepper to taste.

Simmer and Cook:

Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is tender and the liquid has thickened to a porridge-like consistency. Stir occasionally to prevent sticking.

Finish with Shrimp:

Return the cooked shrimp to the pot and cook for an additional 2-3 minutes until they are heated through.

Serve:

Ladle the asopao into bowls and garnish with fresh cilantro and lime wedges.

Enjoy:

Asopao de camarones is often served as a hearty meal on its own, but it can also be accompanied by tostones (fried green plantains) or a simple side salad for a complete Puerto Rican dining experience.