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Alejandra

Alejandra Cota

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Delicious Rice a la Tumbada

20 mins
1h
Low
148
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One of the recipes with more classic seafood is, without a doubt, Rice a la Tumbada, which is a Mexican dish native to Veracruz and which is prepared with a variety of seafood and a tomato sauce.

To prepare this easy rice, a recipe for Lent or ideal for summer, you can choose from a varied mix of seafood, ranging from shrimp, octopus, clams, mussels and some othres.
Learn more about Alejandra Cota

Ingredients

4 portions
  • 2 tablespoons vegetal oil
  • 1 onion, cut into cubes
  • 4 cloves garlic, chopped
  • 4 tomatoes, cut
  • 2 cuaresmeño or jalapeño pepper, chopped up
  • 1/2 bunches fresh coriander
  • 1 branch epazote
  • 2 cups fish soup
  • 3 tablespoons vegetal oil
  • 300 grams red snapper, with the skin
  • 200 grams squid, in hoops
  • 8 big shrimp, with the shell and clean
  • 10 clams, washed
  • 10 mussels
  • 3 tablespoons vegetal oil
  • 1 tablespoon butter
  • 1 cup rice, soaked and drained
  • 1/2 cups white onion, finely chopped
  • 200 grams tentacles of octopus, Cooked
  • enough fresh coriander, fresh, to serve
  • enough Chili pepper, sliced, to serve
  • enough lemon, To accompany

Preparation

Heat a deep skillet over medium heat with the oil and add the onion, garlic, add the tomatoes, chilies and epazote, cook until all the ingredients are softened for around 10 minutes. Fill with the fish stock and cook until the broth reduces by half. Cool slightly
Blend the preparation until a homogeneous mixture is obtained and strain if necessary. Reserve.
In the same pan add more oil with the butter, fry the rice until it browns, add 2 ½ cups of the broth that you prepared previously and cook over low heat. When the rice is almost ready, add the seafood, the octopus with 1 more cup of broth, cook for 10 more minutes or until the rice is cooked, try to reduce it with the rice remaining smooth.
In the same pan add more oil with the butter, fry the rice until it browns, add 2 ½ cups of the broth that you prepared previously and cook over low heat. When the rice is almost ready, add the seafood with 1 more cup of broth, cook for 10 more minutes or until the rice is cooked, try to reduce it as the rice remains smooth.
Serve the rice in a cazuelita and accompany with more cilantro leaves, slices of chili and lemon, enjoy.

PRESENTATION

Serve in a deep dish and decorate with epazote, jalapeño pepper and lemon.

TIPS

You can prepare this dish with precooked rice to make cooking faster.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Jose Coley
11/08/2019 09:53:41
Excelente página creo que es la mejor que existe, la receta me encantó, muchas gracias.
Beatriz sanchez
08/08/2019 16:28:44
Se ves que queda riquisima ya la intentare hacer, porque me encanta el marisco

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