Arroz a La Tumbada

Ingredients(for 1 medium bowl (about 300g))

• 1/2 cup Long-grain white rice (arroz)
• 100g Fresh shrimp, peeled and deveined (camarón)
• 100g Firm white fish fillet, cubed (robalo or similar)
• 50g Squid rings (calamar)
• 50g Clam meat (almeja)
• 1 tablespoon Olive oil
• 1 medium Roma tomato, chopped (jitomate)
• 1/4 cup White onion, finely chopped (cebolla blanca)
• 2 Garlic cloves, minced (ajo)
• 1/4 cup Red bell pepper, diced (pimiento morrón)
• 1 Epazote leaf (optional, for authenticity) - optional
• 2 cups Fish stock or low-sodium chicken broth (caldo de pescado)
• 2 tablespoons Chopped cilantro (cilantro fresco)
• 1/2 Chipotle pepper in adobo (for mild heat) - optional
• to taste Salt and black pepper
• To serve Lime wedges (lima) - optional

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. Drain well.

   2 minutes

   Rinsing removes excess starch, leading to fluffy rice.

2. 2

   Heat olive oil in a deep skillet or cazuela over medium heat. Sauté the onion, garlic, and red bell pepper for 3-4 minutes until softened.

   4 minutes

   Use a traditional clay pot (cazuela) for authentic flavor.

3. 3

   Add the chopped tomato and chipotle pepper. Cook for another 3 minutes, stirring frequently, until the tomato starts to break down.

   3 minutes

   Crush tomatoes with the back of your spoon for a smoother base.

4. 4

   Stir in the rinsed rice and toast for 2 minutes, allowing the grains to absorb the flavors.

   2 minutes

   Don’t skip toasting the rice—this step enhances aroma.