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
Ingredients
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)
Instructions
- 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.
- 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.
- Remove 1 cup of sofrito and reserve.
- 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.
- Add the seafood mix. Cook for another 5 minutes, stirring constantly.
- Serve stew immediately and top with the reserved sofrito.