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. Arroz Tumbacatre is a sort of Arroz con Mariscos (seafood rice) hailing from the region. Here’s Guerrero’s recipe…

RECIPE: Arroz Tumabacatre

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  white onion julienne
-7 grams  peppers julienne
-2 grams of finely chopped chives
-1 pinch of aji africano or aji casero
-1 teaspoon soy sauce
-2 splashes of white wine
– salt, pepper to taste
-3 cups water
-4 tablespoons oil
-2 tablespoons tomato paste

Preparation:
Add the seafood to boiling water with oil, add salt and pepper. Next 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 normally. Lastly add the chives and stir . Serve very hot with a patacon pisao.

Serves 2

Nicholas Gill (470 Posts)

Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.