Arroz a la tumbada – Mexican seafood rice Recipe
Arroz a la tumbada is a dish from the coast of the Gulf of Mexico, something between paella and a thick seafood rice soup. The rice is cooked in an aromatic tomato broth with shrimp and pieces of fish until it absorbs the flavor of the sea and spices. It’s a great way to bring the vibe of a seaside tavern to your table, even if you’re eating in a small city kitchen.
Arroz a la tumbada comes from the coastal state of Veracruz and combines the comfort of thick, tomatoey rice with the intense flavor of seafood. Its texture is somewhere between paella and a very thick soup – the rice is soft and juicy, soaked with stock, shrimp, and fish. It’s the kind of dish that brings the atmosphere of a little seaside joint straight into a city apartment kitchen, even if the only view from the window is a parking lot.
Chef's tips
Once you add the stock, don’t stir the rice – this way the grains will stay whole and the dish won’t turn into mush; one good stir at the beginning is enough. Add the shrimp and fish only towards the end, on top, and just press them in lightly – if they cook for too long, they’ll turn dry and rubbery. If you’re using frozen seafood, thaw it beforehand in a sieve in the fridge and pat it very dry so it doesn’t dilute the flavor.
How to serve
Serve right after a short rest under the lid, in deep plates, with lime wedges for squeezing – the acidity really boosts the sea flavor. This dish is perfect for a lazy Saturday lunch when you want to bring a bit of “vacation” mood to the table without leaving home. It pairs well with a light white wine, such as sauvignon blanc, or simply well-chilled water with cucumber slices.
Ingredients
- rice - 250 g
- shrimp - 300 g
- fish - 250 g
- onion - 1 piece
- garlic - 3 clove
- bell pepper - 1 piece
- canned tomatoes - 400 g
- stock - 700 ml
- paprika powder - 1 teaspoon
- bay leaf - 1 piece
- cilantro - 0.25 bunch
- vegetable oil - 3 tablespoon
- salt
- black pepper
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear, then set aside to drain.
- Finely dice the onion, chop the garlic, and cut the bell pepper into small cubes.
- Heat 2 tablespoons of oil over medium heat in a wide pot or deep pan. Add the onion and sauté for 4–5 minutes, until softened and slightly translucent.
- Add the garlic and bell pepper and sauté for another 3–4 minutes, stirring.
- Add the rice, stir, and cook for 2–3 minutes, until the grains become slightly translucent.
- Add the sweet paprika, bay leaf, canned tomatoes, and stock. Season with salt (start with 1 teaspoon), stir, and bring to a boil.
- Reduce the heat to low, cover, and cook for 15 minutes without stirring so the rice doesn’t break apart.
- Meanwhile, cut the fish into larger cubes (about 3 cm). Pat the shrimp dry and, if needed, devein them (remove the dark vein along the back).
- After 15 minutes of cooking, gently arrange the fish pieces and shrimp on top of the rice, pressing them lightly into the sauce. Cover and cook for another 8–10 minutes, until the rice is tender, the fish is cooked through, and the shrimp are pink and springy.
- Remove from the heat and let rest, covered, for 5 minutes. Remove the bay leaf, sprinkle the dish with chopped cilantro, and adjust the seasoning with salt and black pepper to taste. Serve immediately, preferably in deep plates.
Storage
Store leftovers in the fridge in a tightly closed container. Reheat gently on low heat, adding a splash of stock or water if needed so the rice doesn’t dry out, and avoid reheating more than once.
