Cazuela de mariscos is a magnificent coastal Ecuadorian seafood masterpiece traditionally baked and served in rustic terracotta clay pots. The flavor profile is an incredibly rich and earthy symphony where the briny, ocean-fresh umami of mixed seafood perfectly marries the deep, roasted nuttiness of freshly ground peanut paste. The heart of the dish relies on grated raw green plantains that transform during the cooking process into a luscious, velvety, and almost pudding-like texture, punctuated by the tender bite of fresh …

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Cazuela de mariscos is a magnificent coastal Ecuadorian seafood masterpiece traditionally baked and served in rustic terracotta clay pots. The flavor profile is an incredibly rich and earthy symphony where the briny, ocean-fresh umami of mixed seafood perfectly marries the deep, roasted nuttiness of freshly ground peanut paste. The heart of the dish relies on grated raw green plantains that transform during the cooking process into a luscious, velvety, and almost pudding-like texture, punctuated by the tender bite of fresh shrimp, fish, and squid. Originating from the coastal province of Manabí, this dish captures the very soul of Ecuadorian seaside cuisine with its vibrant, comforting warmth.

The eating experience is largely defined by the textural contrast between the bubbling, creamy interior and the slightly caramelized, crusty top that forms when baked in the high heat of an oven. A foundational Ecuadorian refrito—a fragrant, slow-cooked base of achiote, garlic, onions, and bell peppers—infuses the heavy plantain dough with a beautiful golden-orange hue and layers of aromatic complexity. Every spoonful delivers a hearty, stick-to-your-ribs richness that feels both completely luxurious and deeply rooted in rustic, coastal home cooking.

Served piping hot straight from the oven in its individual clay dish, cazuela is meant to be savored slowly. It is traditionally accompanied by a generous squeeze of fresh lime to add a bright acidity that cuts through the heavy plantain and peanut base, along with a side of fluffy white rice and a dash of fiery ají hot sauce. This harmonious blend of indigenous staples and bountiful Pacific seafood makes it an unforgettable culinary staple for any food lover.

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