Arroz a la Tumbada with a Twist

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) mixed seafood (shrimp, fish, mussels, clams) 1 lb (450g) mixed seafood (shrimp, fish, mussels, clams)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) cumin 1 teaspoon (5g) cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1/2 teaspoon (2.5g) chili powder 1/2 teaspoon (2.5g) chili powder
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large skillet or paella pan, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent and fragrant.
4. 4.
   Stir in the diced tomatoes, red bell pepper, and jalapeno pepper. Cook for a few minutes until the vegetables soften.
5. 5.
   Add the paprika, cumin, dried oregano, and chili powder to the pan. Stir well to coat the vegetables with the spices.
6. 6.
   Add the rice to the pan and stir to combine with the vegetable mixture.
7. 7.
   Pour in the fish or vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pan, and let the rice simmer for about 15 minutes or until the liquid is absorbed and the rice is cooked.
9. 9.
   While the rice is cooking, prepare the seafood. Clean and devein the shrimp, cut the fish into bite-sized pieces, and scrub the mussels and clams.
10. 10.
    Once the rice is cooked, gently stir in the seafood, making sure it is evenly distributed throughout the rice.
11. 11.
    Cover the pan again and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels and clams have opened.
12. 12.
    Remove from heat and let the dish rest for a few minutes before serving.
13. 13.
    Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the dish to maintain its quality and taste.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.
• Feel free to customize the seafood selection based on your preferences and availability.
• Serve the Arroz a la Tumbada with a side of fresh avocado slices for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Arroz a la Tumbada as a main course, accompanied by a fresh green salad and warm tortillas. Squeeze some lime juice over the dish before eating to enhance the flavors.

Presentation advice

Garnish the Arroz a la Tumbada with a sprinkle of fresh cilantro and serve it in a vibrant, colorful bowl to showcase the beautiful combination of rice and seafood.