Guacho de Mariscos

Step by stepInstructions

1. Heat the oil with the achiote in a large pot; cook the onion, garlic, bell pepper and tomatoes until soft, about 6 minutes.
2. Add the rice and stir for 2 minutes, then pour in the stock and bring to a boil.
3. Reduce the heat and simmer until the rice is very soft and the soup has thickened, about 20 minutes, stirring occasionally.
4. Stir in the coconut milk, clams and fish; cook 5 minutes, then add the shrimp and cook until pink and just cooked through, about 3 more minutes.
5. Stir in the culantro and ají chombo, adjust the salt and serve hot in deep bowls.