When the crisp air brushes against our skin, a light switch moment occurs; it’s time to return to our kitchens. Gone are the days when we ditch cooking for back-to-back outdoor dinner plans. In are the days to create a dish in the comfort of our homes, to soothe those chilly days ahead. Since we are finding footing in our kitchens again, it would be a mistake to start with a complicated recipe. Instead, it’s better to take tiny leaps––and create a one-pot dish like Arroz a la Tumbada.
Courtesy of Sandro Falbo, Culinary Director at Rancho Pescadero, Arroz a la Tumbada is a traditional one-pot dish from the Veracruz region of Mexico. The name translates loosely as tumbled rice and may refer to how the ingredients are mixed or thrown together. While reminiscent of the Spanish paella, the indigenous tomatoes and chilies place it firmly in the Mexican and Veracruzana kitchen. To make this Mexican one-pot dish, start with a sofrito with chopped tomato, onion, garlic, and red pepper. Then add rice and fish broth or water, followed by seafood consisting of shrimp, clams, crab, calamari, and whitefish.
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Arroz a la Tumbada.
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
A comforting, one-pot seafood rice dish from Veracruz, Mexico. Easy to make and bursting with fresh flavors.
Ingredients
- 1 1/2 cups (285 g) long-grain white rice
- 1 small crab, cleaned and cut into pieces (about 8 oz / 225 g)
- 10 clams, scrubbed clean
- 10 mussels, scrubbed and debearded
- 8 medium shrimp (about 1/2 lb / 225 g), peeled and deveined
- 2 cups (480 ml) fish stock or seafood broth
- 5 ripe tomatoes (about 1 lb / 450 g)
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp (45 ml) olive oil or vegetable oil
- 4 tbsp (15 g) chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Blend the tomatoes with the fish stock in a blender until smooth. Season with salt and pepper to taste and set aside.
- In a large pot or paella pan, heat the oil over medium heat. Add the rice, chopped onion, and minced garlic. Cook, stirring often, until the rice and aromatics begin to turn golden, about 5 minutes.
- Pour in the blended tomato mixture and stir to combine. Bring to a simmer.
- Once the liquid begins to bubble, add the crab pieces, clams, mussels, and shrimp. Stir gently to distribute the seafood evenly.
- Cover the pan with aluminum foil or a tight-fitting lid and cook over low heat for about 15 minutes, until the rice is tender and the seafood is cooked through.
- Remove from heat and let rest for 5 minutes. Sprinkle with chopped parsley before serving.
- Serve hot, making sure each portion includes a mix of rice and seafood.
Notes
- Use a rich homemade seafood or fish stock for the best flavor.
- Don’t stir the rice after adding liquid and seafood — this keeps the texture right.
- Cover tightly while cooking so the rice steams evenly.
- Let the rice rest 5 minutes before serving to finish absorbing the liquid.
- Make sure all shellfish are cleaned and discard any that don’t open after cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 30
- Cholesterol: 150
Rancho Pescadero is the perfect sanctuary for those seeking nature’s splendor. Located an hour north of Cabo San Lucas, near the artist’s haven of Todos Santos on Mexico’s Pacific coast, From the Sierra Laguna mountains to pristine beaches, the wonder of nature thrives. 
Frequently Asked Questions
What is arroz a la tumbada?
It is a traditional Mexican rice and seafood dish from Veracruz, cooked in a tomato-based broth with mixed shellfish and shrimp. It has a looser, more soupy consistency than paella.
Can I substitute the fresh crab with canned or frozen?
Frozen crab claws or legs work well in this dish. Canned crab is less ideal because it lacks the shells that contribute flavor to the broth during cooking.
How do I know when clams and mussels are cooked?
They are done when their shells have opened. Discard any that remain firmly closed after cooking, as those were not alive before being cooked.
What type of rice works best for this dish?
Long-grain white rice is specified. It absorbs the flavored broth without becoming sticky. Medium-grain rice also works, though the texture will be slightly starchier.
