Get to work and prepare this rice a la tumbada for your next family meal, as it not only has a delicious flavor but will also be a hit among your guests. Give it a try!
Heat the oil in a skillet over medium heat and sauté the onion, garlic, tomatoes, chiles, epazote, and cilantro until the ingredients soften. Pour in the fish broth and cook for 10 minutes or until the broth reduces by half. Let it cool slightly.
Blend the preparation until you obtain a homogeneous mixture and strain. 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.
Cook the clams, squid rings, and shrimp in the same skillet. Set aside.
Add more oil and butter to the skillet, fry the rice, pour in 2 ½ cups of the broth, and cook over low heat. When the rice is almost ready, add the seafood, 1 cup of broth, and cook for 10 more minutes or until the rice is done.
Serve the rice a la tumbada and accompany it with Sidral Mundet® Apple Flavor.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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