Entree: Panama – Arroz con Coco y Mariscos (Coconut-simmered rice cooked with mixed seafood)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) ground annatto (achiote) or paprika
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 2 scallions, sliced
- 1 tbsp (15 ml) tomato paste
- 1 1/2 cups (300 g) long-grain white rice, rinsed until water runs clear
- 1 can (13.5 fl oz / 400 ml) unsweetened coconut milk
- 1 1/2 cups (360 ml) seafood or fish stock (or low-sodium chicken stock)
- 1 lb (454 g) shrimp, peeled and deveined
- 8 oz (225 g) firm white fish (tilapia, snapper, or similar), cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) squid rings or tubes, cleaned and sliced
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/2 tsp (2.5 g) sugar (optional; balances coconut)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice

Instructions

1. Heat the oil in a large heavy skillet or Dutch oven over medium heat. Add the annatto and stir 30 seconds until fragrant, then add the chopped onion, bell pepper, and scallions; sauté until softened, about 4–5 minutes. Add the garlic and tomato paste and cook 1 minute.
2. Stir in the rinsed rice and toast 1–2 minutes so grains are well coated. Pour in the coconut milk and seafood stock, season with salt, pepper, and sugar (if using), and bring to a gentle simmer. Reduce heat to low, cover, and cook 12 minutes without lifting the lid.
3. After 12 minutes, gently nestle the shrimp, fish pieces, and squid into the partially cooked rice, cover again, and continue to simmer until the rice is tender and seafood is cooked through, about 6–8 more minutes. If liquid is absorbed too quickly, add up to 1/4 cup (60 ml) more stock.
4. Remove from heat and let rest, covered, 5 minutes. Fluff gently with a fork, fold in chopped cilantro and lime juice, adjust seasoning, and serve hot.