Delicious Arroz a la Tumbada

Alejandra Cota
One of the most classic seafood recipes is undoubtedly Arroz a la Tumbada, which is a Mexican dish originating from Veracruz and is prepared with a variety of seafood and a tomato sauce. To prepare this easy rice, a Lenten recipe or ideal for summer, you can choose from a varied mix of seafood, ranging from shrimp, octopus, clams, mussels, and more.
Reviewed by Editorial Team of Kiwilimón
4.333333
|
3 comentarios
348
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 tablespoons vegetable oil
  • 1 onion, cut into cubes
  • 4 cloves garlic, chopped
  • 4 tomatoes, cut
  • 2 cuaresmeño chiles, cut
  • 1/2 bunches fresh cilantro
  • 1 sprig epazote
  • 2 cups fish broth
  • 3 tablespoons vegetable oil
  • 300 grams red snapper, with skin
  • salt
  • pepper
  • 10 clams, washed
  • 10 mussels
  • 200 grams squid rings
  • 8 large shrimp, with shell and cleaned
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 cup rice, soaked and drained
  • 1/2 cups white onion, finely chopped
  • 200 grams octopus tentacles, cooked
  • fresh cilantro, fresh, for serving
  • chile, sliced, for serving
  • lime, to accompany
Preparation
20 mins
1h
Low
  • Heat a deep skillet over medium heat with the oil and sauté the onion, garlic, add the tomatoes, chiles, epazote, cilantro, cook until all ingredients soften for about 10 minutes. Fill with the fish broth and cook for 10 minutes or until the broth reduces by half. Cool slightly.
  • Blend the preparation until you obtain a homogeneous mixture and strain if necessary. Set aside.
  • Heat a skillet over medium heat, add the oil and cook the red snapper skin-side down for 3 minutes, season with salt and pepper. Flip to cook the other side and set aside.
  • In the same skillet, cook the clams, mussels, squid rings, and shrimp. Set aside.
  • In the same skillet, add more oil with the butter, fry the rice until golden, add 2 ½ cups of the broth you prepared earlier and cook over low heat. When the rice is almost ready, add the seafood with 1 more cup of broth, cook for another 10 minutes or until the rice is cooked, make sure it reduces but the rice remains soupy.
  • Serve the rice in a small pot and accompany with more cilantro leaves, slices of chili, and lime, enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by