Arroz Tumbacatre

A seafood rice dish from Colombia’s Pacific coast.

Chef Rey Guerrero has become something of an ambassador of the cuisine of Colombia’s Pacific coast in Bogota with his restaurant Rey Guerrero Pescaderia Gourmet and his recent appearance on La Prueba, a cooking competition on Colombian TV. Arroz Tumbacatre is a sort of Arroz con Mariscos (seafood rice) hailing from the region. – Editor’s Note

INGREDIENTS

30 prawns, peeled and de-veined
2 black clams
2 green mussels
2 clams in shell
100 grams of shrimp
300 grams of rice
50 grams of peas
50 grams of carrot brunoise
7 grams of julienned white onion
7 grams julienned peppers
2 grams of finely chopped chives
1 pinch of aji africano or aji casero
1 teaspoon soy sauce
2 splashes of white wine
salt and pepper to taste
3 cups water
4 tablespoons oil
2 tablespoons tomato paste

Serves 2

PREPARATION

Add the seafood to boiling water with oil, add salt and pepper.
Add the rice, vegetables, a pinch of aji Africano, soy sauce, tomato paste and then mix.
When the pot is nearly dry add the white wine, cover and allow to dry.
Lastly add the chives and stir.

Rey Guerrero

Rey Guerrero, the chef of the restaurant Rey Guerrero Pescaderia Gourmet in Bogota, is the preeminent ambassador of the food of Colombia's Pacific Coast.

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