Ingredients with Measurements:
- 1 lb. octopus, cleaned and cut into bite-sized pieces
- 2 cups white rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 tbsp. tomato paste
- 1 tsp. paprika
- 1 tsp. cumin
- 1 bay leaf
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 2 tbsp. olive oil
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the red and green bell peppers and sauté for another 2-3 minutes until they start to soften.
3. Add the chopped tomatoes, tomato paste, paprika, cumin, bay leaf, and salt and pepper to taste. Stir well and cook for 5-7 minutes until the tomatoes start to break down.
4. Add the chicken broth and bring to a boil.
5. Add the rice and stir well. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the rice is cooked and the liquid has been absorbed.
6. While the rice is cooking, heat a separate pan over high heat. Add the octopus and cook for 3-4 minutes until browned and cooked through.
7. Once the rice is cooked, add the cooked octopus and chopped cilantro. Stir well and let sit for 5 minutes to allow the flavors to meld together.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 7g
Carbohydrates per serving: 55g
Protein per serving: 17g
Substitutions for ingredients:
- You can use shrimp or any other seafood instead of octopus.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
Variations:
- Add some saffron threads to the rice for a more complex flavor.
- Add some chopped chorizo or ham for a meatier version.
- Use different types of peppers for a spicier or milder version.
Tips and Tricks:
- Make sure to clean the octopus thoroughly before cooking.
- Don't stir the rice too much while it's cooking to prevent it from becoming mushy.
- Let the rice sit for a few minutes before serving to allow it to absorb any remaining liquid.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Arroz a la Tumbada with Octopus in a large serving dish and garnish with some chopped cilantro and sliced avocado.
Garnishes:
Chopped cilantro, sliced avocado
Pairings:
Serve with a crisp green salad and some crusty bread.
Suggested Side Dishes:
Green salad, crusty bread
Troubleshooting Advice:
- If the rice is still undercooked after 20-25 minutes, add a little more liquid and continue cooking until it's done.
- If the rice is too mushy, reduce the amount of liquid next time and don't stir it too much while it's cooking.
Food Safety Advice:
Make sure to cook the octopus thoroughly to prevent any foodborne illnesses.
Food History:
Arroz a la Tumbada is a traditional Mexican seafood dish that originated in Veracruz.
Flavor Profiles:
Savory, slightly spicy, with a hint of sweetness from the bell peppers and tomatoes.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian