📝 About This Recipe
Hailing from the sun-drenched docks of Alvarado, Veracruz, Arroz a la Tumbada is Mexico’s soulful answer to paella, distinguished by its 'soupy' (tumbada) consistency. This vibrant dish marries fluffy rice with a rich tomato and epazote-infused seafood broth, brimming with the freshest catch of the day. It is a celebration of the Gulf of Mexico, offering a perfect balance of earthy herbs, aromatic spices, and briny sweetness.
🥗 Ingredients
The Sofrito and Base
- 2 cups Long-grain white rice (rinsed until water runs clear and drained well)
- 4 pieces Roma tomatoes (ripe, roughly chopped)
- 1/2 piece White onion (chopped for the puree)
- 3 pieces Garlic cloves (peeled)
- 3 tablespoons Vegetable oil (or lard for a traditional taste)
The Seafood and Liquid
- 6 cups Seafood or shrimp stock (hot; use high quality for best flavor)
- 12 pieces Large shrimp (peeled and deveined, tails left on)
- 12 pieces Clams or Mussels (scrubbed clean)
- 1/2 lb White fish fillet (such as red snapper or tilapia, cut into chunks)
- 1/2 lb Cleaned squid rings (optional but recommended)
- 2 sprigs Fresh Epazote (essential for authentic Veracruz flavor; substitute with cilantro if unavailable)
- to taste Salt and Black Pepper
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 pieces Limes (cut into wedges)
- to taste Pickled Jalapeños (optional for heat)
👨🍳 Instructions
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1
In a blender, combine the tomatoes, onion, and garlic. Blend until completely smooth. If you prefer a refined texture, pass this puree through a fine-mesh sieve into a bowl and set aside.
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2
Heat the vegetable oil in a large, deep heavy-bottomed pot or a traditional clay 'cazuela' over medium-high heat.
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3
Add the drained rice to the hot oil. Sauté, stirring frequently, for about 4-5 minutes until the rice sounds like 'sand' and has turned a light golden color.
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4
Carefully pour the tomato puree over the rice. Stir well and cook for 3-4 minutes until the liquid has reduced and the mixture smells fragrant and cooked through.
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5
Pour in the 6 cups of hot seafood stock. Add the epazote sprigs and a generous pinch of salt and pepper. Bring the mixture to a rolling boil.
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6
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 12-15 minutes. The rice should be nearly cooked but still very wet.
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7
Uncover the pot and gently fold in the fish chunks and the clams/mussels. Push them down into the liquid.
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8
After 3 minutes, add the shrimp and squid rings. These cook very quickly and we want them tender, not rubbery.
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9
Cook for an additional 4-5 minutes uncovered. The rice is ready when it is tender but 'tumbado'—meaning there is still plenty of thick, delicious broth surrounding the grains.
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10
Taste the broth and adjust the seasoning with more salt if necessary. Remove the epazote sprigs before serving.
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11
Remove from heat immediately. This dish should be served the moment it is ready, as the rice will continue to absorb the broth the longer it sits.
💡 Chef's Tips
Always use hot stock when adding it to the rice to ensure the temperature doesn't drop, which prevents the rice from becoming mushy. Do not over-stir the rice once the seafood is added; you want to keep the fish chunks intact and the seafood looking beautiful. If you cannot find fresh epazote, use a mix of cilantro and a pinch of dried oregano, though the flavor profile will shift slightly. For the best results, use a wide pot or cazuela to allow for even heat distribution and enough surface area for the seafood to steam. If the rice absorbs too much liquid before serving, splash in a little more hot stock to restore the 'soupy' consistency.
🍽️ Serving Suggestions
Serve in deep bowls to accommodate the extra broth, ensuring every guest gets a variety of seafood. Pair with ice-cold Mexican lager or a crisp, dry white wine like an Albariño. Provide plenty of warm corn tortillas or crusty bolillo rolls to soak up the flavorful tomato broth. Offer a side of habanero salsa or 'Salsa Macha' for those who want to add a serious kick of heat. A simple avocado salad with lime vinaigrette makes for a refreshing side to balance the richness.