dinner · dairy-free · gluten-free
Arroz a la tumbada
Veracruz's soupy tomato rice loaded with shrimp, fish and shellfish.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains fish, crustacean shellfish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Fry rice in oil until golden.
-
2
Add pepper and tomato purée; cook until thick.
-
3
Pour in broth; simmer 12 minutes.
-
4
Add fish, shrimp and shellfish; cook 6 minutes until the shrimp are opaque, the fish flakes and the shells open (keep it soupy); discard any mussels or clams that stay shut.
-
5
Stir in herbs; serve with lime and jalapeños.
