Medium1 hour
Where it comes from
Arroz a la Tumbada hails from the bustling port city of Veracruz, where the bountiful Gulf waters inspire a cuisine rich in seafood, and the addition of aromatic herbs speaks to the indigenous influences of the region.
On the Palate
What goes into it
How it's made
- 1
Sauté garlic and onion in olive oil until translucent.
- 2
Stir in rice, allowing it to absorb the flavors before adding tomatoes.
- 3
Add shrimp, octopus, and clams, along with chopped cilantro and epazote.
- 4
Pour in water or seafood stock, bring to a boil, then simmer until the rice is tender.
- 5
Finish with lime juice and season with salt to taste.
