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.

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Panamanian cuisine

Panamanian cuisine is characterized by the high consumption of rice in different forms and preparations.

Other commonly featured ingredients are corn, plantains, chicken, meat, fish, and shellfish.

The gastronomy in Panama is a mixture of different influences that came first from the arrival of the Spaniards and then with the influx of people who came to build the Canal. As foreigners arrived, they adapted their recipes to the local ingredients in Panama.

Sancocho, which is a traditional Panamanian soup, is a stew from Spain, where there was neither yam nor coriander. However, these two ingredients found their way into the Panamanian version of the dish.

After the Spaniards, in 1880, the French arrived to work on the construction of an inter-oceanic canal, many people from the Caribbean arrived with them. This population has a great influence today in Panamanian food.

Traditional guachos

The most traditional guachos (pronounced watch-os) are the ones made with seafood and another one made with pig feet, the latter having more of an Afro-Antillean influence.

Of course, every house has its own variation. 

Guachos made with pork usually have beans and rice too. The ones made with seafood or chicken tend to have rice, cassava, and/or yam.

What is a sofrito?

A sofrito is a sauce made with different vegetables sauteed in oil.

Every guacho starts with a sofrito.

Panamanian sofrito includes a herb called culantro (Eryngium foetidum) or Mexican coriander. It has a similar aroma and flavor to cilantro, but they are not the same plant.

Culantro has a stronger flavor than cilantro and is used in smaller amounts.

This herb is a little bit harder to find in the US, and it can be substituted with cilantro for this dish. 

I find that Sazón Goya is a good addition to this recipe and substitution for culantro as well. It has culantro and ground achiote, which traditionally, this seafood stew has.

This guacho de mariscos is served with sofrito as well, so remember to set some aside before adding the rest of the ingredients in to make the stew.

Guacho de mariscos: Panamanian seafood stew recipe

For this recipe, we’re using long-grain rice. If you use another type of rice, the cooking time might vary.

You’ll notice that we cook the rice twice.

The first cooking time is to get the rice to soften. Remember to stir it every few minutes, so it doesn’t clump all together.

Then, this rice (with the water) is added to the vegetables and cooked for another 5 minutes to meld all the flavors together.

The last step is adding the seafood mixture to cook for the final five minutes.

What seafood to use in this seafood stew

For the seafood mixture, you are welcome to add your favorites.

I used a mixture of calamari, shrimp, mussels, octopus, and crab meat.

Serving Guacho de mariscos

This dish should look like a cross between a soup and a stew. If yours is too dry, add more seafood stock.

The rice does absorb liquid pretty fast, so serve guacho immediately, and top each bowl with more sofrito.

You’ll be surprised how easy and quick this Panamanian seafood stew comes together. And, it’s great for entertaining since you can make the sofrito a day in advance.

More fish and seafood stew recipes from around the world

If you love fish and seafood then you will want to check out these recipes for soups and stews that are a comforting way to serve seafood in the cooler months. 

• Ukha (Russian Fish Soup)
• Cacciucco (Tuscan Seafood Stew)
• Moqueca (Brazilian Fish Stew)
• Manhattan Fish Chowder
• New England Seafood Chowder
• Chupe de Camarones (Peruvian Shrimp Chowder)

Yield: 6 - 8 servings

Guacho de Mariscos (Panamanian Seafood Stew)

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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 Time 20 minutes

Cook Time 30 minutes

Total Time 50 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

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.

Recommended Products

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  Goya Sazon 
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  Loisa Sazón Seasoning, No-MSG

Nutrition Information:

Yield:

6

Serving Size:

6 servings
Amount Per Serving: Calories: 354

Lizet

Lizet is Bolivian and lives in Paraguay. Through friends and travel she has developed her love of food. From Africa to Asia, Europe to the Americas, there is always something new to try when you come to dinner. You can find more of Lizet’s tasty creations on her website ChipaByTheDozen.com. You can also find her on Instagram and Facebook.

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