El Restaurante Mexicano
March-April 2003
Article
Foods of Veracruz
Recipe courtesy of Karen Hursch Graber
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Arroz a la Tumbada (Veracruz-Style Seafood and Rice) Serves 4 | |||||||
| 2 | T. butter | ||||||
| 2 | T. corn oil | ||||||
| 1 | c. medium grain rice, washed and dried | ||||||
| 1/2 | med. white onion, peeled and chopped | ||||||
| 2 | lg. garlic cloves, peeled and minced | ||||||
| 2 | Roma tomatoes, roasted, seeded, peeled and liquefied | ||||||
| 2-1/2 | c. fish stock | ||||||
| 1/2 | lb. raw fish fillets, cut into 1-in. pieces | ||||||
| 1/2 | lb. raw shrimp, shelled and deveined | ||||||
| 1/4 | lb. chopped, cooked octopus | ||||||
| 4 | soft-shell crabs | ||||||
| 8 | scrubbed clams | ||||||
| 1 | T. chopped parsley | ||||||
Photo by Laurie Smith from Zarela's Veracruz, © Zarela Martinez, published by Houghton Mifflin Co., New York
In a clay cazuela or heavy-bottomed pot, heat the butter and oil. Add the rice, onion and garlic and cook, stirring frequently, until the rice is just turning golden. Add the liquefied tomatoes and cook until they are nearly absorbed by the rice.
Add the fish stock, fish fillets, shrimp, octopus, crabs and clams. Bring to a boil, lower heat, cover tightly and simmer until the liquid is absorbed. Remove lid, sprinkle with chopped parsley, bring the cazuela to the table and serve from it.
