Seafood rice or arroz marinero is a traditional dish in coastal Ecuador. In the fall of last year, I studied abroad in Ecuador. There, I learned about this dish. Although Americans think of rice as a bland staple; Ecuadorians do not. Travelers can seek out this dish in small, casual cafes probably decorated with photos of Guayaquil wedged in between the crowded and busy fish markets and the docks in Guayaquil, the country's biggest port city.
In Ecuador coastal cuisine is quite varied, but is mostly based on fish. One of the most important coastal dishes is seafood rice. Guayaquil located on the coast offers the Pacific Ocean, fresh seafood and gorgeous beaches. It is a big tourist destination in Ecuador, which makes it easy to find menus in English. Food from Guayaquil hasn't become trendy around the world, yet seafood is the highlight of this coastal city. Also, rice is a staple all over the country since the Spaniards brought it there, and comes from the wet, flat areas near Guayaquil.
Arroz marinero or seafood rice is similar to paella and it is made with rice cooked in seafood broth and sautéed with shrimp, clams, squid, bay scallops, onions, garlic, bell pepper, cilantro and spices. The dish is a mix of seafood served over poblano rice. Arroz marinero is usually made with a long grain rice, achiote or annatto which gives a slightly reddish color and a subtler earthier taste than paella. With the abundance of seafood provided by the coast and most of Ecuador's rice coming from areas near Guayaquil. Naturally, seafood rice became a staple.
In Guayaquil, you can find seafood rice in just about any marisqueria or casual-service seafood restaurant served on a plate probably accompanied by fried bananas or patacones, a lemon (squeeze it on your seafood for extra flavor) and ají chili sauce . Although the achiote in seafood rice can add a little spice, typically Ecuadorian food is not very spicy. You'll usually find a chili pepper sauce on the table, so you can add as much spice as you like to your dish. In addition, soup is a staple at lunch time (mostly likely when you'll be eating this dish) and is often packed with beans, potatoes and grains. Lunch is most Ecuadorians' biggest meal of the day, so expect a lot of food for not a whole lot of money. Many of the seafood restaurants in Guayaquil have beach-y vibe, and some are in open so you can smell the water and the fish from Guayaquil's fish market. Be on the lookout for spots popular with the locals, and be aware during lunchtime there will be a crowd.
