Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 lb. raw shrimp, peeled and deveined
- 1 lb. mussels, cleaned and debearded
- 1 lb. clams, cleaned
- 2 cups long-grain white rice
- 4 cups chicken or fish broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Large, heavy-bottomed pot with a tight-fitting lid
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and peppers and sauté until the vegetables are soft and fragrant, about 5 minutes.
3. Add the chopped tomatoes, cumin, smoked paprika, and salt and pepper to taste. Cook for another 5 minutes, stirring occasionally.
4. Add the rice to the skillet and stir to coat it with the vegetable mixture. Pour in the broth and bring to a boil.
5. Reduce the heat to low and cover the skillet with a tight-fitting lid. Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. While the rice is cooking, prepare the seafood. In a separate pot, bring 1 cup of water to a boil. Add the mussels and clams and cover the pot. Cook for 5-7 minutes, or until the shells have opened. Discard any unopened shells.
7. In the same skillet used for the rice, add the fish and shrimp. Cook for 5-7 minutes, or until the fish is opaque and the shrimp are pink and cooked through.
8. Add the cooked mussels and clams to the skillet with the fish and shrimp. Stir gently to combine.
9. Once the rice is cooked, remove the skillet from the heat and let it sit for 5 minutes. Fluff the rice with a fork and then gently stir in the seafood mixture.
10. Sprinkle with chopped cilantro and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for the skillet, low heat for the rice
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Protein: 35g
Carbohydrates: 50g
Fiber: 2g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish can be used instead of cod or tilapia
- Any type of shellfish can be used instead of mussels and clams
- Vegetable broth can be used instead of chicken or fish broth
- Red pepper flakes can be used instead of jalapeño pepper
Variations:
- Add diced avocado or sliced lime as a garnish
- Use brown rice instead of white rice for a healthier option
- Add diced carrots or celery to the vegetable mixture for extra flavor and nutrition
Tips and tricks:
- Make sure to rinse the rice thoroughly before cooking to remove excess starch
- Use a heavy-bottomed pot to prevent the rice from burning or sticking to the bottom
- Don't overcook the seafood, as it can become tough and rubbery
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Arroz a la Tumbada with Fish in a microwave-safe dish for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Arroz a la Tumbada with Fish in a large, shallow bowl, garnished with chopped cilantro and avocado.
Garnishes:
Chopped cilantro, sliced lime, diced avocado
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Grilled vegetables
- Garlic bread
- Black beans and rice
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a little more broth or water and continue cooking until tender.
- If the seafood is overcooked, it can become tough and rubbery. Be sure to watch it closely and remove it from the skillet as soon as it is cooked through.
Food safety advice:
- Make sure to thoroughly clean and debeard the mussels before cooking.
- Discard any clams or mussels that do not open during cooking.
Food history:
Arroz a la Tumbada is a traditional Mexican seafood dish that originated in Veracruz. It is typically made with a variety of seafood, rice, and vegetables, and is seasoned with cumin, paprika, and other spices.
Flavor profiles:
The Arroz a la Tumbada with Fish is a savory and flavorful dish with a slightly smoky and spicy taste. The combination of seafood, rice, and vegetables creates a complex and satisfying flavor profile.
Serving suggestions:
Serve the Arroz a la Tumbada with Fish as a main course for dinner or as a special dish for a festive occasion.
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Region: Peruvian