Guacho de Mariscos is a Panamanian dish which takes the ocean to dinner table. This seafood rice dish contains mixed seafood, coconut milk along with spices. This Panamanian Guacho de Mariscos recipe consists of meal prep and time-saving suggestions for a faster cook.
To make: gather your ingredients for Guacho de Mariscos ahead of time. Begin with two lbs blended fish (shrimp, mussels, octopus, squid, clams) cleaned and ready for use. This particular prep work saves time during cooking and tends to make cooking simpler.
Cooking techniques add to the flavors in the Panamanian Guacho de Mariscos recipe. Begin by cooking cut onions, garlic and red peppers in achiote oil. This technique gives the dish a rich taste and also highlights the natural sweetness of the veggies. When the veggies are soft, stir in the rice and brown slightly prior to putting in water and coconut milk. The rice absorbs the flavors in the simmering process and is creamy.
Seasoning is key as the dish cooks. Salt, black pepper, cumin and oregano must be incorporated. Lastly, when prepared, top with fresh lime and cilantro wedges. This Panamanian Guacho de Mariscos recipe is a family favorite to serve to friends and show off Panamanian cuisine.
Ingredients For the Panamanian Guacho de Mariscos Recipe
Mixed Seafood (shrimp, squid, octopus, mussels, clams)
Long Grain White Fice
Coconut Milk (13.5 oz)
Chopped Onion
Minced Garlic Cloves
Chopped Red Bell Pepper
Chopped Green Bell Pepper
Chopped Tomato
Achiote Oil
Water
Salt
Black Pepper
Dried Oregano
Cumin
Fresh Cilantro Chopped
Lime Cut Into Wedges
Cooking Instructions For the Panamanian Guacho de Mariscos Recipe
- 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.
5 Way to Eat Healthy in Panama
Panama has fresh, local ingredients that are easy on the diet. A wealth of tropical fruits, vegetables and fresh seafood makes Panama a food culture conducive to a healthy lifestyle. Five healthy ways to eat while enjoying Panamanian cuisine:
First, embrace the local produce. Panama’s tropical climate means fresh fruits and vegetables are available year round. From mangos, pineapples and bananas to avocados, tomatoes and plantains, the markets scream with colorful, nutrient-packed goodies. Including these fresh ingredients in meals provides a healthy diet of vitamins, fiber and antioxidants. Eatin’ locally grown fruits and vegetables supports local farmers and provides fresh, minimally processed foods.
Second, focus on fresh seafood. Panama is bounded by the Pacific Ocean and the Caribbean Sea. Fish like sea bass, snapper and mackerel are staples in Panamanian food, & shellfish and shrimp. Seafood offers lean protein and the important omega-3 essential fatty acids required for heart health. Grilled or baked seafood dishes like Corvina (sea bass) or Ceviche can provide filling meals with little fat.
Third, incorporate whole grains like rice and beans into your meals. Brown rice or even wild rice are excellent alternatives to refined white rice; beans offer a great source of plant based protein and fiber. A classic Panamanian dish like Gallo Pinto (rice and beans) can be prepared with little oil and little salt. The rice and beans combine to provide complete protein and nutrients.
Fourth, be mindful of how food is prepared. In Panama most traditional dishes are fried, like Patacones (fried green plantains) or Hojaldras (fried dough). Although these are delicious, avoid fried foods and go for grilling, baked or steamed foods whenever you can. For example, grilled meats and seafood, stewed beans and roasted vegetables are healthier options that still pack flavor. Reducing the use of oil, butter and heavy sauces may also keep meals light and healthy.
Fifth, stay hydrated with natural beverages. Panama is known for its fresh fruit juices, often made with pineapple, mango and papaya. While these juices can be healthy, make sure they are freshly made juices without added sugars. Another popular healthy option is coconut water (it contains natural electrolytes and hydration). Also try: Panama’s traditional drink Chicha de Saril, made with hibiscus flowers and with little or no sugar.
Focusing on fresh produce, lean proteins, whole grains, using mindful cooking and hydrating with natural beverages, eating healthy in Panama can be easy and fun. The variety of healthy, local ingredients means one can enjoy the country’s culinary offerings while following a healthy diet.
FAQ For the Panamanian Guacho de Mariscos Recipe
Q: What are the main ingredients in a Panamanian Guacho de Mariscos recipe?
A: A Panamanian Guacho de Mariscos recipe typically features a variety of fresh seafood, which can include shrimp, fish, calamari, and clams. The selection of seafood varies based on availability and personal preference, making it a flexible dish. In addition to the seafood, essential ingredients include bell peppers, onions, garlic, and tomatoes, which contribute to the dish’s rich flavour profile. Many recipes also incorporate spices such as paprika and cumin, along with fresh herbs like cilantro for garnish. The combination of these ingredients creates a vibrant and delicious dish that showcases the diverse marine offerings of Panama, making it a staple in local cuisine.
Q: How do you prepare a Panamanian Guacho de Mariscos recipe?
A: To prepare a Panamanian Guacho de Mariscos recipe, start by cleaning and preparing your seafood, ensuring everything is fresh. In a large skillet or pot, heat some olive oil over medium heat and sauté onions, garlic, and bell peppers until they become soft and aromatic. Then, add your seafood to the skillet, along with diced tomatoes and spices, allowing the mixture to cook until the seafood is just cooked through and tender. Finally, finish with a sprinkle of fresh herbs and serve the mariscos hot, either on its own or accompanied by rice or plantains. This method allows the seafood to absorb the flavours of the spices and vegetables, resulting in a delectable dish.
Q: What are some popular side dishes to serve with a Panamanian Guacho de Mariscos recipe?
A: When enjoying a Panamanian Guacho de Mariscos recipe, there are several delicious side dishes you can serve to complement the meal. One popular option is coconut rice, which pairs well with the seafood’s flavours and adds a subtle sweetness. Fried plantains, known as “patacones,” are another excellent accompaniment, providing a crispy contrast to the tender mariscos. Additionally, a fresh salad made with avocado, tomatoes, and lime dressing can provide a refreshing balance to the dish. These sides not only enhance the overall dining experience but also celebrate the vibrant flavours of Panamanian cuisine.
Q: Can I make a Panamanian Guacho de Mariscos recipe in advance?
A: Yes, you can prepare a Panamanian Guacho de Mariscos recipe in advance, making it a convenient option for meal prep or entertaining. While the seafood is best enjoyed fresh, you can clean and marinate it ahead of time, storing it in the refrigerator until you’re ready to cook. When preparing the dish, be mindful not to overcook the seafood, as it can become tough. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop or in the microwave to enjoy the mariscos again while retaining their delicious flavour.
Q: How can I modify the Panamanian Guacho de Mariscos recipe for dietary restrictions?
A: If you need to modify a Panamanian Guacho de Mariscos recipe for dietary restrictions, there are several ways to do so while maintaining the dish’s flavour. For a gluten-free version, ensure that all spices and sauces used are certified gluten-free. If you’re looking for a lighter option, consider using less oil or opting for a steaming method rather than frying. For those with shellfish allergies, you can substitute the seafood with firm white fish or even a plant-based alternative that mimics seafood textures. These adjustments allow everyone to enjoy the deliciousness of a Panamanian Mariscos recipe, regardless of dietary preferences.
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.
1 comment
The Panamanian guacho de mariscos recipe was a seafood lover’s dream!