Entree: Mexico – Veracruz – Arroz a la Tumbada (Veracruz-style seafood rice cooked in a tomato-based broth with mixed seafood)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 cups (400 g) long-grain white rice, rinsed and drained
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped, about 8 oz (225 g)
- 1 green bell pepper, seeded and diced, about 6 oz (170 g)
- 4 cloves garlic, minced, about 1 oz (28 g)
- 2 medium tomatoes, crushed or 1 1/2 cups (360 g) canned crushed tomatoes
- 1 tbsp (15 g) tomato paste (optional for depth)
- 1/2 cup (120 ml) dry white wine (optional)
- 4 1/2 cups (1080 ml) seafood stock or fish broth, hot
- 1 bay leaf
- 1 tsp (5 g) dried oregano or 1 tbsp (3 g) fresh finely chopped
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 lb (454 g) firm white fish fillets (such as cod or grouper), cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) squid, cleaned and cut into rings
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper to taste
- Lime wedges for serving

Instructions

1. Heat the olive oil in a large heavy skillet or wide pot over medium heat. Add the onion and bell pepper and sauté until softened and translucent, about 5–7 minutes. Add the garlic and cook 1 minute until fragrant.
2. Stir in the crushed tomatoes and tomato paste and cook 3–4 minutes to concentrate flavors. If using, add the white wine and reduce by half.
3. Add the rice and toast, stirring to coat each grain for 2 minutes. Pour in the hot seafood stock, add the bay leaf and oregano, and season lightly with salt and pepper. Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer gently for 10 minutes.
5. Arrange the shrimp, fish pieces, and squid over the partially cooked rice (do not stir). Recover and continue to simmer on low until rice is tender and seafood is cooked through, about 8–10 more minutes. If the rice is not tender and liquid is absorbed, add up to 1/2 cup (120 ml) more hot stock or water and continue cooking briefly.
6. Remove from heat, discard the bay leaf, add the butter (if using), chopped cilantro and parsley, and gently fold to combine. Let rest covered 5 minutes before serving. Serve with lime wedges.