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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Plate
Top with diced onion and parsley. Serve from the pan in a wide bowl with lime wedges on the side.
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