Panamanian Guacho de Mariscos is a delicious seafood stew that is popular in Panama. It is a hearty and flavorful dish that is made with a variety of seafood, vegetables, and spices, and it is often served with rice or other side dishes.
The history of Guacho de Mariscos can be traced back to the indigenous people of Panama, who used a variety of seafood and vegetables to create flavorful dishes. Over time, the dish has evolved and become a staple of Panamanian cuisine, and it is often enjoyed by locals and tourists alike.
Guacho de Mariscos is typically served during special occasions, such as weddings, birthdays, and holidays, as well as during festivals and other cultural events. It is also commonly served in restaurants and food stands throughout Panama, especially in coastal areas where seafood is abundant.
The dish is prepared by simmering a variety of seafood, such as shrimp, clams, mussels, and fish, in a rich and flavorful broth that is made with vegetables, herbs, and spices. The ingredients are cooked slowly over low heat, allowing the flavors to meld together and create a delicious and satisfying meal.
Guacho de Mariscos is a perfect example of the rich and diverse cuisine of Panama. Its unique blend of seafood, vegetables, and spices makes it a flavorful and hearty dish that is enjoyed by people of all ages and backgrounds. Whether you are a local or a visitor, be sure to try this delicious seafood stew during your next visit to Panama!
3 Reasons People Love Panamanian Guacho de Mariscos
1. Unique flavor: Panamanian Guacho de Mariscos is a delicious seafood stew that is known for its unique and flavorful taste. Made with a variety of seafood such as shrimp, clams, and fish, as well as vegetables and spices, it is a dish that is sure to tantalize your taste buds.
2. Cultural significance: Guacho de Mariscos is a traditional Panamanian dish that has been passed down through generations. It is often served during special occasions and celebrations, making it a dish that is deeply rooted in Panamanian culture.
3. Nutritional value: Seafood is a great source of protein, vitamins, and minerals, and Panamanian Guacho de Mariscos is no exception. With a variety of seafood and vegetables, this dish provides a well-rounded and nutritious meal that is both satisfying and healthy.
How To Make Our Panamanian Guacho de Mariscos Recipe
Ingredients (Serves 8):
2 pounds of mixed seafood (shrimp, squid, octopus, mussels, clams)
2 cups of long grain white rice
1 can of coconut milk (13.5 oz)
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
3 tablespoons of achiote (annatto) oil
4 cups of water
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of dried oregano
1 tablespoon of cumin
1/2 cup of fresh cilantro, chopped
1 lime, cut into wedges
Instructions:
1. In a large pot, heat the achiote oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Add the chopped bell peppers and tomato to the pot, and cook until they soften.
3. Add the mixed seafood to the pot and cook for about 5 minutes, or until they start to release their juices.
4. Add the long grain white rice to the pot and stir it into the seafood and vegetable mixture until it is coated with the oil and juices.
5. Pour in the coconut milk and water and stir well.
6. Add the salt, black pepper, oregano, and cumin, and stir again.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the guacho simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
8. Once the guacho is done, remove it from the heat and let it sit for a few minutes.
9. Stir in the chopped cilantro and serve with lime wedges.
Nutritional Values for One Serving of Panamanian Guacho de Mariscos:
Calories: 450
Carbohydrates: 50g
Protein: 28g
Fat: 15g
Saturated Fat: 11g
Trans Fat: 0g
Cholesterol: 190mg
Sodium: 1180mg
Potassium: 490mg
Fiber: 3g
Sugar: 3g
Prep time: approximately 15-20 minutes
However, it may take longer if you need to clean and prepare the seafood or make the achiote oil from scratch.
Cooking time: approximately 25-30 minutes
List of Pots, Pans and Cooking Equipment:
A large pot or Dutch oven to cook the stew.
A large skillet to sauté the onions and peppers.
A wooden spoon or spatula for stirring the stew and vegetables.
A sharp knife for chopping the vegetables and seafood.
Best way to Store Panamanian Guacho de Mariscos:
When it comes to storing leftovers, the best way is to transfer the stew to an airtight container and refrigerate it for up to 3 days. You can also freeze it for up to 3 months.
Make sure to use a container that is big enough to hold the stew and has a tight-fitting lid to prevent air and moisture from getting in.
Possible Substitutions for Ingredients for Panamanian Guacho de Mariscos:
If you’re missing some of the ingredients for Panamanian Guacho de Mariscos, there are a few substitutions you can make.
Instead of coconut milk, you can use heavy cream or a plant-based milk like coconut or almond milk.
For the seafood, you can use any combination of shrimp, fish, clams, or mussels that you like.
Ingredients to Substitute for a Vegetarian version of Panamanian Guacho de Mariscos:
For a vegetarian version of Panamanian Guacho de Mariscos, you can substitute the seafood with a mix of mushrooms, chickpeas, and tofu.
You can add some extra vegetables like carrots, zucchini, and celery.
Tips and Tricks for Easier Creations of the Recipe
Prep all of the vegetables and seafood before you start cooking to save time.
Use a food processor to chop the vegetables if you have one.
Make sure to season the stew with enough salt and pepper to bring out the flavors.
Stir the stew occasionally to prevent the ingredients from sticking to the bottom of the pot.
Possible Side Dishes and Desserts to serve with Panamanian Guacho de Mariscos
As for side dishes and desserts, Panamanian Guacho de Mariscos is typically served with white rice and fried ripe plantains.
For dessert, you can serve flan or tres leches cake.
How to Serve Panamanian Guacho de Mariscos
Ladle the stew into individual bowls and garnish with chopped cilantro and a squeeze of lime juice. Serve with rice and plantains on the side.
FAQs About Panamanian Guacho de Mariscos
1. What is Guacho de Mariscos?
Guacho de Mariscos is a traditional Ecuadorian seafood stew that typically contains shrimp, squid, mussels, and clams. It is cooked with a variety of vegetables, herbs, spices, and rice, resulting in a hearty and flavorful dish.
2. What are the ingredients needed to make Guacho de Mariscos?
To make Guacho de Mariscos, you will need seafood such as shrimp, squid, mussels, and clams, as well as rice, onions, garlic, bell peppers, tomatoes, cilantro, cumin, annatto, oregano, and chicken or fish stock.
3. How do you prepare Guacho de Mariscos?
To prepare Guacho de Mariscos, you start by sautéing the onions, garlic, and bell peppers in oil until they are soft. Then, you add the tomatoes, cilantro, spices, and rice and stir well. Next, you add the seafood and stock, bring everything to a boil, and then let it simmer until the rice is cooked and the seafood is tender.
4. Can you substitute or omit any of the ingredients in Guacho de Mariscos?
Yes, you can substitute or omit some of the ingredients in Guacho de Mariscos depending on your preferences and what’s available. For example, you can use different types of seafood or replace the annatto with paprika. You can also omit the cilantro if you’re not a fan of its taste.
5. What are some tips for making the best Guacho de Mariscos?
Some tips for making the best Guacho de Mariscos include using fresh seafood, toasting the rice in oil before adding the liquid to enhance its flavor, and letting the stew rest for a few minutes after cooking to allow the flavors to meld together. You can also serve it with lime wedges, hot sauce, and avocado slices for added flavor and texture.
Panamanian Guacho de Mariscos
Equipment
- A large pot or Dutch oven to cook the stew
- A large skillet to sauté the onions and peppers
- A wooden spoon or spatula for stirring the stew and vegetables
- A sharp knife for chopping the vegetables and seafood
Ingredients
- 2 pounds mixed seafood (shrimp, squid, octopus, mussels, clams)
- 2 cups long grain white rice
- 1 13.5 oz can of coconut milk
- 1 onion chopped
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 tomato chopped
- 3 Tbsp achiote (annatto) oil
- 4 cups water
- 1 Tbsp salt
- 1 Tbsp black pepper
- 1 Tbsp dried oregano
- 1 Tbsp cumin
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- In a large pot, heat the achiote oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add the chopped bell peppers and tomato to the pot, and cook until they soften.
- Add the mixed seafood to the pot and cook for about 5 minutes, or until they start to release their juices.
- Add the long grain white rice to the pot and stir it into the seafood and vegetable mixture until it is coated with the oil and juices.
- Pour in the coconut milk and water and stir well.
- Add the salt, black pepper, oregano, and cumin, and stir again.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the guacho simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the guacho is done, remove it from the heat and let it sit for a few minutes.
- Stir in the chopped cilantro and serve with lime wedges.
Notes
Tips and Tricks
▣ Prep all of the vegetables and seafood before you start cooking to save time. ▣ Use a food processor to chop the vegetables if you have one. ▣ Make sure to season the stew with enough salt and pepper to bring out the flavors. ▣ Stir the stew occasionally to prevent the ingredients from sticking to the bottom of the pot.You May Want to Join Our Boondocking Group on Facebook For More Information
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