Arroz a la tumbada

Method

1. 1 Wash the rice and soak it in water for 15 minutes, then drain it thoroughly.
2. 2 Sauté diced onions, garlic, and bell peppers in olive oil for 4 minutes, then add crushed tomatoes and cook for 8 minutes.
3. 3 Add the rice and stir for 3 minutes until the rice grains are evenly coated with tomato sauce.
4. 4 Add twice the amount of broth or hot water as the rice, bring to a boil, then reduce heat and simmer for 12 minutes.
5. 5 Arrange the shrimp, octopus, mussels, and fish on top, cover, and cook for another 8 minutes until the seafood is just cooked through.
6. 6 Season with salt, sprinkle with cilantro, and serve immediately while the rice is still moist with sauce.

With an appliance

• Oven 58 min

  Change step 5: After arranging the seafood on top of the rice, cover tightly and place the pot on the bottom rack of the oven at 190 degrees for 7 minutes; this only reduces the cooking time by about 1 minute, but the shrimp and fish cook evenly, you don't have to open the lid to check, and the rice is less likely to burn at the bottom.