Arroz a la Tumbada

Ingredients

  • 3 serrano or jalapeno chillies
  • 3 cloves garlic
  • 400 g Valencia rice, (or other medium-grained rice)
  • 240 ml olive oil
  • 800 g mussels, scrubbed clean and de-bearded
  • 2 medium onions, finely chopped
  • 1 cans good quality plum tomatoes
  • 1.2 kg water or fish stock
  • 500 g coley fillets, filleted and cut into 2cm chunks
  • 200 g prawns, (optional)
  • 2 heaped tbsp chopped coriander
  • 2 heaped tbsp chopped chives
  • 2 heaped tbsp chopped mint
  • 1 tsp dried Mexican oregano

Description

Thomasina Miers Makes A Traditional Mexican Seafood Dish, “Arroz A La Tumbada”, Which Means ‘tumbled Up Rice’ So Quite Literally It’s All Thrown In

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