Arroz a la Tumbada (Seafood Rice)

About this recipe

Soupy rice with fresh seafood in the Veracruz style, cooked with tomato, chilli and epazote. A coastal dish celebrating the bounty of the Gulf of Mexico.

1. 1

   Clean the seafood: peel the prawns (keep the shells), cut the fish into pieces and clean the squid. Boil the prawn shells in water to make stock.

   
2. 2

   Blend the tomatoes with the onion, garlic and jalapeno chillies. Strain and set aside.

   
3. 3

   In a wide casserole with olive oil, fry the rice until translucent (5 minutes), stirring constantly.

   
4. 4

   Add the blended tomato sauce and cook for 5 minutes. Add the hot prawn stock (double the volume of rice) and epazote.

   
5. 5

   When the rice is half-cooked (10 minutes), add the seafood starting with those that take longest: octopus, fish, prawns and finally squid.

   
6. 6

   Cook for 10 more minutes until the rice is tender and the seafood cooked. It should be soupy. Serve in a deep plate with lime.