Panamanian · serves 4 · about 55 minutes
Panama's soupy rice — looser than risotto, fuller than soup — simmered with shellfish and culantro. Fishermen's food from the Azuero coast that big-city menus now fight over.
Ingredients
- 1.5 cups Iberia Parboiled Rice 5 lbs
- 1 lb mixed shellfish (shrimp, clams, calamari)
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 onion, diced
- 1 red pepper, diced
- 4 cloves garlic, minced
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 6 cups seafood or chicken broth, hot
- 4 leaves culantro, sliced thin
- 1 lime
Method
- Soften the onion, pepper, and garlic in the oil; stir in the Sazon.
- Add the rice, toast a minute, then pour in all the hot broth at once.
- Simmer uncovered about 18 minutes, stirring now and then — the rice should stay loose and brothy.
- Stir in the shellfish and cook 4-5 minutes, just until done.
- Finish with culantro and a hard squeeze of lime. Serve immediately, in bowls, with spoons — this one doesn't wait.