Arroz a la Tumbada

Ingredients

• 300 g medium-grain white rice
• 300 g raw prawns, shell on
• 300 g clams, scrubbed
• 200 g squid, cut into rings
• 200 g white fish fillet, cut into chunks
• 150 g crab meat
• 500 g ripe tomatoes
• 1 white onion, half left whole and half finely chopped
• 4 garlic cloves, peeled
• 1.3 litres fish stock
• 2 large sprigs epazote
• 1 tsp dried Mexican oregano
• 1 bay leaf
• 2 jalapeno chillies, sliced
• 60 ml olive oil
• 1.5 tsp fine salt
• 2 limes, cut into wedges

Before you cook

• Rinse the rice in a sieve under cold water for 30 seconds and drain it thoroughly.
• Peel the prawns and keep the shells and heads.
• Scrub the clams and throw away any that stay open when you tap them.
• Chop half the onion finely and slice the jalapenos.

Steps

1. Heat 1 tablespoon of the olive oil in a large pot and fry the prawn shells and heads for 3 minutes, pressing them down, until bright orange.
2. Pour in the fish stock and simmer it for 15 minutes.
3. Strain the stock into a jug and discard the shells.
4. Char the tomatoes, the whole onion half and the garlic on a dry comal for 8 minutes, until blistered and soft.
5. Blend them with 100 ml of the stock into a smooth sauce.
6. Heat the remaining oil in the pot over medium heat.
7. Fry the chopped onion and sliced jalapeno for 4 minutes, until soft.
8. Stir in the drained rice and fry it for 3 minutes, until the grains turn chalky white and smell toasted.
9. Pour in the tomato sauce and cook for 5 minutes, stirring, until it thickens around the rice.
10. Add the oregano, bay leaf and salt.
11. Pour in the remaining stock and bring it to a strong simmer.
12. Cook uncovered for 12 minutes without stirring, until the rice is almost tender but the pot is still very loose and soupy.
13. Scatter the clams over the surface and cook for 4 minutes, until they open.
14. Add the squid, fish and peeled prawns and cook for 4 minutes, until the prawns curl and turn pink.
15. Stir in the crab meat and push the epazote sprigs under the surface.
16. Turn off the heat, cover the pot and let it stand for 4 minutes.
17. Throw away any clams that stayed shut and check the seasoning.
18. Ladle it into deep bowls, keeping it distinctly brothy, and serve with lime.