Entree: Panama – Guacho de Mariscos (Hearty Panamanian seafood and rice stew cooked in a savory, slightly coconut-scented broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 5 min

Total 38 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 cup (60 g) cilantro, chopped
- 2 tbsp (30 ml) achiote oil or annatto oil (optional for color)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) salt, plus more to taste
- 1 1/2 cups (370 g) long-grain white rice, rinsed
- 1 can (13.5 oz/400 ml) coconut milk
- 3 cups (720 ml) fish stock or low-sodium chicken stock
- 2 lb (900 g) mixed seafood (shrimp, firm white fish, squid), cleaned and cut into bite-sized pieces
- 1 lime, cut into wedges, for serving
- 2 tbsp (30 ml) chopped fresh chives or green onion, for garnish
- 1/4 cup (35 g) chopped fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5–7 minutes.
2. Add the minced garlic and cook 1 minute until fragrant. Stir in the achiote oil (if using), tomato paste, cumin, paprika, oregano, salt, and black pepper; cook 2 minutes to bloom the spices.
3. Add the rinsed rice and stir to coat the grains with the sofrito and spices for 1–2 minutes.
4. Pour in the coconut milk and fish stock, stirring to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook 10 minutes.
5. After 10 minutes, gently stir and nestle the mixed seafood into the rice so pieces are submerged in liquid. Cover and simmer 6–8 minutes for shrimp and fish to cook through (longer if larger pieces).
6. Check rice for doneness; if rice is still firm and liquid is almost absorbed, add up to 1/2 cup (120 ml) extra stock and continue cooking covered until rice is tender and porridge-like but not soupy.
7. Stir in chopped cilantro and adjust salt and pepper to taste. If you prefer a looser guacho, add extra warm stock to reach desired consistency.
8. Remove from heat and let rest, covered, 5 minutes to allow flavors to meld.
9. Serve hot, garnished with chopped chives or green onion, extra cilantro, and lime wedges on the side.
10. Encourage guests to squeeze lime over their portion before eating for a bright finish.