How to make Cazuela de Mariscos

Why cooks start here

Cazuela de Mariscos is cooked the way Cartagena cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Cazuela de Mariscos, hailing from the coastal kitchens of Cartagena, is a dish that embodies the Caribbean's abundant seafood tradition. It's a home-cooked treasure, a reflection of family gatherings where the salt is judged by hand and the richness of the dish is embraced with generosity. This is the real taste of Colombian coastal life, where the cazuela is prepared with love and shared around a bustling table. Expect a warm, comforting bowl brimming with the flavors of the sea, mellowed by creamy coconut milk and brightened with fresh cilantro. The gentle heat from aji peppers dances with the sweetness of tomatoes, creating a harmony that is both soothing and invigorating.