Entree: Mexico – Veracruz, Gulf Coast Mexico – Arroz a la Tumbada (Coastal Seafood Rice)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 26 min

Additional 5 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) vegetable oil or olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium white onion, finely chopped (approx. 150 g)
- 1 large green bell pepper, seeded and diced (approx. 150 g)
- 1 large red bell pepper, seeded and diced (approx. 150 g)
- 3 garlic cloves, minced (approx. 9 g)
- 1 serrano or jalapeno pepper, seeded and finely chopped (approx. 10 g)
- 2 cups (400 g) long-grain white rice, rinsed and drained
- 2 cups (480 ml) crushed tomatoes or tomato purée
- 4 1/2 cups (1080 ml) hot fish stock or shellfish stock (or a mix of clam juice + water)
- 1 lb (454 g) medium shrimp, peeled and deveined
- 8 oz (225 g) lump crabmeat, picked over for shells
- 1 lb (450 g) firm white fish (snapper, grouper, or similar), skinless, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) mussels or clams, scrubbed (optional)
- 1/2 cup (75 g) frozen peas (optional)
- 2 bay leaves
- 1 tsp (1 g) dried oregano (Mexican oregano if available)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro, plus extra for garnish
- Lime wedges for serving

Instructions

Short Description:
A tomato-forward seafood rice from the Veracruz coast, cooked with a mix of shrimp, lump crab, and firm white fish in a fragrant fish stock until the rice is tender and the seafood just cooked through. Served with fresh cilantro and lime, it is a hearty one-pot seafood main course.

Regional Notes:
This Veracruz version emphasizes a tomato and seafood broth base and a mix of local Gulf seafood—shrimp, crab, and white fish—rather than the dry, saffron-forward Spanish paella style. The use of fish or shellfish stock and a sofrito of tomatoes, onion, garlic and peppers gives it the distinct coastal Veracruzano character.

1. Prepare ingredients: rinse and drain the rice; pat seafood dry and season lightly with 1/2 tsp salt and pepper; keep stock hot on the stove.
2. In a large heavy skillet or wide pot (12-inch/30 cm) with a lid, heat the oil and butter over medium heat until butter foams.
3. Add the chopped onion, green and red bell peppers, serrano/jalapeno and a pinch of salt. Sauté 5–7 minutes until vegetables are softened and translucent.
4. Stir in the minced garlic and cook 30 seconds until fragrant. Add the crushed tomatoes and cook 5–7 minutes, breaking down the tomatoes and reducing slightly to form a thick sofrito.
5. Add the rice to the pan and stir to coat the grains with the tomato mixture; cook 2–3 minutes, stirring, to lightly toast the rice.
6. Pour in the hot fish stock, add the bay leaves and dried oregano, and bring to a gentle simmer. Taste and adjust salt (start with the listed 1 tsp, add more if needed).
7. Reduce heat to low so the liquid is at a steady but gentle simmer. Cover and cook undisturbed for 10 minutes.
8. After 10 minutes, carefully lift the lid and scatter the fish pieces, shrimp, and crabmeat over the partially cooked rice. If using mussels/clams, nestle them hinge-side down into the rice so they can steam open. Sprinkle the frozen peas on top if using.
9. Cover and continue cooking on low for 6–8 minutes more, until the rice is tender, shrimp are opaque and pink, fish flakes easily, and any clams/mussels have opened. If rice needs a little more time and liquid is absorbed, add up to 1/2 cup (120 ml) hot stock or water and continue until done.
10. Remove from heat and let rest, covered, for 5 minutes. Discard any unopened mussels/clams. Gently fluff the rice with a fork, fold in 2 tbsp chopped cilantro, and adjust seasoning.
11. Serve hot, garnished with additional cilantro and lime wedges alongside.