Seafood Rice Cazuela

Arroz a la Tumbada
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3
Servings: 4
Print

Ingredients

  • 1 pound (2 medium-large round or 6 to 8 plum) ripe tomatoes, cut in half around the equator
  • 2 to 3 fresh jalapeño chiles, cut in half lengthwise
  • 3 garlic cloves, unpeeled
  • 1 tablespoon vegetable or olive oil
  • 4 cups chicken or fish broth
  • 12 ounces tightly closed fresh mussels or clams, well scrubbed
  • 8 ounces scallops, cut into 1-inch cubes if large
  • 8 ounces shrimp, peeled and deveined
  • A big sprig of epazote (or use a handful of cilantro or parsley if lacking epazote)
  • 2 cups cooked rice
  • A lime or two, cut into wedges, for serving

Instructions

In a large (preferably nonstick) skillet set over medium heat, lay in the tomatoes and chiles (cut side down) along with the garlic.  When richly browned underneath, 4 or 5 minutes, flip and dry-roast the other side.

In a large mortar (or food processor or blender), pound (or whir) the chiles and garlic into a coarse-textured puree.  If using a processor or blender, add the tomatoes and their juices and pulse into a coarse, rich-textured salsa.  If using a mortar, crush the tomatoes in a piece at a time.

In a very large (12-inch) skillet or very large (4-quart) saucepan over medium-high, heat the oil. Add the tomato salsa and stir for 2 or 3 minutes, until rapidly boiling. Add the broth, bring back to a boil, then taste and season with salt, usually about 1/2 teaspoon, depending on the saltiness of your broth. Add the mussels or clams to the boiling broth and cook until they begin to open, about 2 minutes. Add the scallops and cook for a minute longer. Finally, add the shrimp and rice. As soon as the mixture returns to a rolling boil, spoon into warm, large bowls. Serve with lime wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *