Saturday, June 18, 2022

Guacho de Mariscos (Panamanian Seafood Stew)


A hearty dish made with rice, vegetables, calamari, shrimp, mussels and octopus, this seafood stew, Guacho de Mariscos, is a traditional recipe from Panama that can be enjoyed throughout the year.

PREP TIME20 minutes
COOK TIME30 minutes
TOTAL TIME50 minutes


For the sofrito

  • 4 Tbsp olive oil
  • 2 white onions, cut into thin strips
  • 1 ½ green peppers, cut into thin strips
  • 1 ½ red peppers, cut into thin strips
  • ½ c green onions, thinly sliced
  • 1 c fresh cilantro, chopped
  • 3 garlic cloves, minced
  • 2 Sazón Goya envelopes
  • 2 Tbsp tomato paste
  • 1 bay leaf

For the rice

  • 6 c water
  • 2 c long-grain rice

Finishing it all off

  • 4 c seafood stock
  • 1 tsp oregano
  • Salt and pepper, to taste
  • 1 (24 oz) bag of seafood mix (calamari, shrimp, mussels, octopus, crab meat)


  1. Make the sofrito: Heat the oil in a large, heavy bottomed skillet with high sides over medium high heat. Add both types of onions, red and green peppers, cilantro, garlic and bay leaf. Cook for 5 minutes or until they start to soften. Add Sazón Goya and tomato paste. Cook for 3 minutes and set aside.
  2. Par-cook the rice: To a large pot, add 6 cups of water and bring to a boil. Add 2 cups of rice and cook for 10 minutes. Stirring often. Set aside.
  3. Remove 1 cup of sofrito and reserve.
  4. Heat the skillet with the sofrito over medium heat, add the rice (with any remaining water), 4 cups of seafood stock, oregano, and salt and pepper to taste. Cook for 5 minutes.
  5. Add the seafood mix. Cook for another 5 minutes, stirring constantly.
  6. Serve stew immediately and top with the reserved sofrito.