Guacho de Mariscos
The Quirky Foodster Team
Ingredients
- Rice — 370 g (13 oz)
- Shrimp, peeled — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Bell pepper, chopped — 1
- Tomatoes, chopped — 2
- Oil — 3 tbsp
- Fish or chicken stock — 960 ml (32 fl oz)
- Salt and pepper — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a large pot and sauté the onion, garlic and bell pepper until softened.
- Add the chopped tomatoes and cook for 5–6 minutes until they break down.
- Add the rice, stirring to coat in the sofrito.
- Add the stock and season with salt and pepper, then bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, for 15–18 minutes until the rice is tender and the mixture is thick and saucy, adding a splash more stock if needed.
- Stir in the shrimp for the final 5 minutes of cooking until just cooked through.
- Garnish with chopped coriander before serving.
Introduction: A rich, saucy rice dish studded with seafood, similar to a thick risotto, a hearty Panamanian coastal side or light main.
Cultural Background: Guacho reflects Panama's coastal food traditions, its thick, saucy rice texture — deliberately looser than standard rice — designed to soak up the flavours of the seafood cooked within it.
Tips: Stir occasionally during cooking, as guacho is meant to be looser and saucier than standard rice, similar to a risotto. Add the shrimp only near the end so it doesn't overcook.
Variations: Use a mix of shrimp and squid for extra seafood variety. Adjust the stock quantity for a thicker or looser final consistency.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop with a splash of stock, stirring, until warmed through.
FAQs:
Q: What makes guacho different from regular rice?
A: It's cooked with more liquid and stirred more, giving it a thicker, saucier, almost risotto-like consistency.
Q: Can guacho be made with chicken instead of seafood?
A: Yes, guacho de pollo is a popular variation using chicken in place of shrimp.
- Rice — 370 g (13 oz)
- Shrimp, peeled — 300 g (10.5 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Bell pepper, chopped — 1
- Tomatoes, chopped — 2
- Oil — 3 tbsp
- Fish or chicken stock — 960 ml (32 fl oz)
- Salt and pepper — to taste
- Chopped coriander, to garnish
Please log in to leave a comment.