Guacho is a hispanic-style shrimp and mussel stew, is a flavorful and hearty seafood dish that is perfect for a special occasion or a cozy night in. This traditional stew combines succulent shrimp and plump mussels with a variety of aromatic vegetables, herbs, and spices. The dish is slow-cooked to allow the flavors to meld together, resulting in a rich and savory broth that perfectly complements the tender seafood. Guacho de camarones y mejillones is a satisfying and comforting dish that is sure to impress your guests or delight your family. In this recipe, we will guide you through the steps to make this delicious and authentic seafood stew that is perfect for any occasion.
Guacho
Equipment
- 1 Hot pan
Ingredients
- 6 units of baby squids
- 6 units mussels with shell
- 100 gr of arborio rice
- 5 garlic cloves
- 50 gr red onion
- 2 tomatoes
- 1 red bell pepper
- 50 gr of parsley
- 3 gr saffron
- 5 gr paprika
- 30 ml soy sauce
- salt
- pepper
- olive oil
- 500 ml fish broth
- white wine La Fe
Instructions
- In a bowl add the squid and mussels with garlic, olive oil, saffron, parsley and add white wine and mix.
- In a large pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, tomatoes, and paprika and cook until the vegetables are soft, about 5 minutes.
- Add the rice to the pot, fish broth, salt, and white wine to the pot, and bring to a boil with the vegetables mix, and stir to combine. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the rice is cooked through.
- Add the mussels and squid to the pot, and cook for 20 minutes or until the mussels open and the squid is cooked through.
- Add salt and pepper to taste.
- Serve the guacho hot, garnished with chopped cilantro. Enjoy!
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