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.

DELICIOUS RICE A LA TUMBADA

Ingredients

4 Portions

             Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons           

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• 2 tablespoons vegetal oil
• 1 onion, cut into cubes
• 4 cloves garlic, chopped
• 4 tomatoes, cut
• 2 jalapeño peppers, 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 shrimps, 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 octopus tentacles, Cooked
• enough fresh coriander, fresh, to serve
• enough chili, 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.

https://us.kiwilimon.com/recipe/fish-and-seafood/delicious-rice-a-la-tumbada