Cuisine  |  See all recipes with fish seafood main-dishes rice-and-grains or in region Veracruz

Veracruz-style seafood and rice: Arroz a la tumbada by Karen Hursh Graber © 2006

One of my happiest dining memories is the first time I tried Arroz a la Tumbada at the King of Carnival restaurant in the city of Veracruz, where it is prepared to order for each diner and served in individual clay cazuelas.


  • 2 tablespoons butter
  • 2 tablespoons corn oil
  • 1 cup medium grain rice, washed and dried
  • 1/2 medium white onion, peeled and chopped
  • 2 large garlic cloves, peeled and minced
  • 2 roma tomatoes, roasted, seeded, peeled and liquified
  • 2 1/2 cups fish stock
  • 1/2 pound raw fish filets, cut into 1" pieces
  • 1/2 pound raw shrimp, shelled and deveined
  • 1/4 pound chopped, cooked octopus
  • 4 soft-shell crabs
  • 8 scrubbed clams
  • 1 tablespoon chopped parsley

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 liquified tomatoes and cook until they are nearly absorbed by the rice.

Add the fish stock, fish filets, 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.

Serves 4.

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Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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