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Alejandra

Alejandra Cota

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Delicious Rice to the Lying

20 min
1 h
Easy
12
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One of the recipes with more classic seafood is, without a doubt, Arroz 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 more.
Learn more about Alejandra Cota

Ingredients

4 servings
  • 2 spoonfuls of vegetable oil
  • 1 piece of onion cut into cubes
  • 4 cloves of garlic chopped
  • 4 pieces of tomato cut
  • 2 pieces of cuaresmeño or jalapeño pepper chopped up
  • 1/2 bunch of coriander
  • 1 branch of epazote
  • 2 cups of fish soup
  • 3 spoonfuls of vegetable oil
  • 300 grams of red snapper with skin
  • 200 grams of squid in hoops
  • 8 pieces of big shrimp with shell and clean
  • 10 pieces of clam washed
  • 10 pieces of mussels
  • 3 spoonfuls of vegetable oil
  • 1 tablespoon of Butter
  • 1 Cup of rice soaked and drained
  • 1/2 Cup of White onion finely chopped
  • 200 grams of tentacles of octopus Cooked
  • enough of coriander fresh, to serve
  • enough of Chili pepper sliced, to serve
  • enough of green 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. Reservation.
    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 but the rice remains 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 but 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.
    Calories
    547
    kcal
    27%
    Carbohydrates
    23.9
    g
    8.0%
    Proteins
    39.4
    g
    79%
    Lipids
    32.5
    g
    50%
    Fiber
    0.7
    g
    1.4%
    Sugar
    1.5
    g
    1.6%
    Cholesterol
    184
    mg
    61%
    Esha
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