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Arroz a la tumbada

Arroz a la tumbada is a seafood rice from Veracruz, Mexico, simmered in a lightly spicy tomato broth until it's almost soup like. It serves 4, takes 50 minutes, has a medium difficulty level, and costs about €5.50 per person. The key is keeping the rice loose and brothy, and adding the seafood in order so nothing overcooks.

Tonight we're heading to Veracruz with an arroz a la tumbada, a seafood rice in a tomato broth, just barely spicy, almost like a soup.

Arroz a la tumbada
Total time
50 min
Difficulty
Medium
Cost per person
€5.50
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Arroz a la tumbada isn't a dry rice dish like paella. Here the rice sits in a tomato broth spiked with fresh chili and deepened with fish stock, and it's meant to stay juicy, almost soupy, right down to the last bite. Shrimp, mussels and squid each bring their own texture, from the slight chew of squid to the tenderness of shrimp, while fresh cilantro brightens everything at the end.

This is a dish for a dinner where you have a bit more time than a typical weeknight, though it stays manageable if you time the cooking well. It works well for having friends over, served straight from a big pot in the middle of the table, especially in summer or fall when tomatoes are still flavorful. Mon Chou brings you this trip to Veracruz without requiring any hard to find ingredients.

The ingredients

4 people

Pantry

  • Round riceoften in the pantry 300 g
  • Fish stockoften in the pantry 1 l
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fish counter

  • Whole raw shrimp 400 g
  • Mussels 600 g
  • Cleaned squid 300 g

Fruits and vegetables

  • Ripe tomatoes 5
  • Onion 1
  • Garlic 3 cloves
  • Fresh chili pepper 1
  • Fresh cilantro 1 bunch

Allergens Shellfish, Mollusks

The step by step recipe

  1. Blend the tomatoes with the onion, garlic and chili pepper into a smooth sauce.

    Remove the chili seeds if you want a milder dish.

  2. Cook this sauce in the oil until it thickens and darkens slightly. 12 min

    Cook until the oil separates and rises to the surface, that's the sign the sauce is ready.

  3. Add the rice, toast it for a minute, then pour in the hot stock and let it cook over medium heat. 12 min

    Add the stock in two batches, the rice absorbs it better and stays creamy.

  4. Add the squid, then the mussels and shrimp for the last few minutes, until the shells open. 6 min

    Shrimp cook in two minutes, so they go in last.

  5. Add pepper, taste, add chopped cilantro and serve in deep bowls with a lime wedge if you have one.

    Epazote is traditional, but fresh cilantro works perfectly well instead.

Our tips to get it right

  • Pick tomatoes that are very ripe, almost overripe, they'll give you a naturally sweeter, less acidic sauce.
  • Scrub the mussels well before cooking and discard any that stay closed after cooking, they aren't safe to eat.
  • If your tomato sauce looks too thin before you add the rice, let it reduce a few more minutes, the rice will absorb it better afterward.

The variations

  • Swap the squid for chunks of firm white fish like cod, adding it at the same time as the mussels.
  • For a seafood free version, use summer vegetables like zucchini and corn, and swap the fish stock for vegetable stock.
  • For kids, leave the chili out of the sauce and serve it on the side in small pieces so everyone can add their own heat.

What to serve it with

  • Lime wedges
  • Crusty bread for dipping
  • Chilled sparkling water

Storage

Arroz a la tumbada keeps for 2 days in the fridge in a sealed container, though the rice will keep absorbing the broth so it will be less juicy the next day. It doesn't freeze well since the seafood turns rubbery. Reheat gently in a pot with a splash of broth or water to bring back the moisture.

Questions about this dish

Can I make the tomato sauce ahead of time?

Yes, you can blend and cook the tomato sauce the day before and keep it in the fridge. On the day, just reheat the sauce and start cooking the rice.

How do I know if mussels are fresh before cooking?

A fresh mussel is closed, or closes when you tap it. Discard any that stay open before cooking.

Can I use peeled shrimp instead of whole raw shrimp?

Yes, it's quicker to eat, but the broth will lose some of the flavor the heads and shells release during cooking. If you can, keep a few whole shrimp for serving.

What rice should I use if I don't have round rice?

A medium grain rice works just as well, just watch it closely since it can absorb the broth faster. Avoid basmati rice, which is too dry and won't give you the soupy texture you want.

How long does it take to make an arroz a la tumbada?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an arroz a la tumbada?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an arroz a la tumbada cost?

About €5.50 per serving, or €22.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, mollusks. Always check the labels of the products you buy.

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