Authentic Arroz a la Tumbada

Quick and easy, authentic arroz a la tumbada is a classic seafood recipe from Veracruz beyond compare. This tasty dish features a fluffy rice cooked in a mildly spicy tomato-based sauce and a mouthwatering combination of clams, mussels, shrimp, squid rings, and octopus, as well as red snapper for a delicious recipe that is both fit for seafood fans and Lent season.
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Ingredients
4
Portions
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Preparation
20 mins
1h
Easy
  • In a deep skillet over medium heat, sweat onion and garlic. Add tomatoes, chiles, and epazote and cook for about 10 minutes or until softened. Pour in fish broth and cook until reduced by half. Cool slightly.
  • Transfer preparation to a blender and blend until smooth. Strain if necessary and set aside.
  • In a skillet over medium heat, heat oil and cook red snapper skin side down for 3 minutes. Season with salt and pepper. Flip to cook on the other side and set aside.
  • In the same skillet, cook clams, mussels, squid rings, and shrimp. Set aside.
  • In the same skillet, add more oil and butter. Fry rice until brown. Add 2 ½ cups of blended preparation and cook over low heat. Once the rice is almost cooked through, add cooked clams, mussels, shrimp, and octopus and pour 1 cup of blended sauce. Cook for 10 minutes until slightly reduced.
  • Serve preparation on a small saucepan and place cooked red snapper on top. Top authentic arroz a la tumbada with cilantro leaves, chile round slices, and lime.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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