Mexican · Dinner
Veracruz Seafood Rice Stew
Arroz a la Tumbada de Mariscos
Veracruzan brothy seafood rice cooked with shrimp, mussels, and squid in tomato-guajillo broth with white onion, garlic, jalapeno, and epazote, finished with parsley and lime wedges on the side.
$$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
5gSugar
4gFiber
780mgSodium
165mgChol
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Instructions
1
Prep
Soak guajillo chiles 5 minutes in hot water. Peel and devein shrimp, scrub and debeard mussels, clean and slice squid into 1cm rings. Chop 2 tomatoes, 1/2 onion, and 4 garlic cloves for base. Dice remaining 1/2 onion and 6 cloves for aromatics. Chop 2 jalapeños and remove seeds. Measure rice, stock, epazote, and bay leaves.
2
Bloom
Drain soaked guajillo and blend with base tomato, onion, garlic, cumin, oregano, salt, and 240ml soaking liquid until very smooth. Heat 2 tbsp oil in a large heavy lidded pan over medium-high 1 minute. Strain guajillo base into oil and cook 4 minutes until brick red and bubbling thickly. Reserve in a bowl.
3
Saute
Heat remaining 2 tbsp oil in the same pan over medium-high 1 minute. Add aromatic onion and jalapeños, cook 3 minutes until softened. Add aromatic garlic, cook 30 seconds until fragrant. Add rice and toast 2 minutes until pale golden.
4
Build
Pour cooked guajillo base, hot stock, epazote, and bay leaves into rice. Simmer over medium-low uncovered 14 minutes, stirring occasionally, until rice is tender and dish remains brothy and saucy.
5
Simmer
Season seafood with salt and pepper. Add squid rings and cook over medium-low 90 seconds. Add mussels and shrimp, nestling into rice. Cover and cook 4 minutes until shrimp turn pink and mussels open. Discard closed mussels and bay leaves.
6
Plate
Top with diced onion and parsley. Serve from the pan in a wide bowl with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) shrimp
- 120g (4.2 oz) mussels
- 120g (4.2 oz) squid
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 4 guajillo chiles
- 2 medium tomatoes
- 1 white onion
- 10 garlic cloves
- 2 tsp ground cumin
- 2 tsp dried oregano
- 4 tbsp neutral oil
- 2 jalapeño chiles
- 200g (7 oz) white rice
- 1000ml (1 quart) fish stock
- 20g (small handful) fresh epazote leaves
- 2 bay leaves
- 60g (2.1 oz) white onion
- 4 tbsp fresh flat-leaf parsley
- 1 lime