Arroz A La Tumbada Recipe
fresh catch, cedar key clams, bay scallops, guajillo broth, yuca, jupiter rice
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Ingredients
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Seafood
Broth
Grains and Vegetables
Method
Preparation of Broth
- 1
Prepare Guajillo Broth
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the guajillo peppers, garlic cloves, and chopped onion. Sauté until the onion is translucent.
- 2
Add Tomatoes
Add the chopped tomatoes to the pan and cook until they break down and release their juices.
- 3
Blend the Broth
Transfer the mixture to a blender, add the fish stock, salt, and black pepper. Blend until smooth. Return the mixture to the saucepan and keep warm.
Cooking the Dish
- 4
Cook Yuca
In a separate pot, boil water and cook the yuca for about 10-15 minutes until tender. Drain and set aside.
- 5
Prepare Rice
In a large skillet or paella pan, add the guajillo broth. Bring to a simmer and then add the rice. Stir well and cover. Cook for 15 minutes on low heat.
- 6
Add Seafood
After 15 minutes, add the clams and scallops to the rice. Cover and cook for an additional 5-7 minutes until the seafood is cooked and clams have opened.
- 7
Combine Yuca
Gently fold in the cooked yuca and fresh cilantro into the rice and seafood mixture. Cook for another 2 minutes to incorporate flavors.
Serving
- 8
Plate the Dish
Serve the Arroz a la Tumbada hot, garnished with extra cilantro if desired.