Photograph of the finished Arroz a la tumbada

Mexico · Cơm hải sản kiểu Veracruz

Arroz a la tumbada

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 12.7 oz
  • Photograph of Prawns Prawns 7.1 oz
  • Photograph of Octopus Octopus 7.1 oz
  • Photograph of Green mussels Green mussels 8.5 oz
  • Photograph of Red snapper Red snapper 7.1 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Bell pepper Bell pepper 1
  • Photograph of Coriander Coriander 0.8 oz
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz

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.

Start cooking