Arroz a la Tumbada—Veracruz-style Rice

Yields 6 portions


  • 10 Roma tomatoes
  • ¼ cup plus 3 tbsp/59 mL plus 45 mL olive oil
  • 12 jumbo shrimps, heads and tails attached
  • 12 oz/340 g medium grain white rice
  • 2 white onions, diced
  • 4 cloves garlic, minced
  • 1 quart/946 mL fish stock, plus more as needed
  • 1 lb/454 g clams
  • 3 jalapeño chiles, sliced
  • 6 blue crabs
  • 1 ½ lb/680 g cooked octopus
  • 3 sprigs epazote
  • Kosher salt, to taste


  1. Divide the tomatoes in half; purée one half and dice the remainder. Heat 3 tbsp/45 mL of olive oil in a medium sauce pot and add the tomato purée and the diced tomatoes. Fry until the tomatoes deepen in color, about 6 minutes. Set aside.
  2. Heat the remaining oil in a heavy bottomed rondeau over moderate heat. Add the shrimp and sauté until the shells turn pink, about 4 minutes. Remove the shrimp and set aside.
  3. Add the rice to the rondeau and sauté for 5 minutes. Add the onions and garlic and sauté until slightly golden, about 4 minutes. Add the reserved tomato mixture, the fish broth, and 1 quart/946 mL of water. Season with salt, to taste. Reduce to a simmer.
  4. Secure the pot with a tight fitting lid and simmer until the rice is about halfway cooked, about 10 minutes. Add the clams and chiles. Cook for an additional ten minutes, then add the shrimp, crab, octopus, and epazote. The rice should still be brothy, so add additional fish stock or water, as needed.
  5. When the rice is fully cooked, remove from the heat, season with salt, to taste, and remove the epazote stems. Serve immediately.

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