Arroz a la Tumbada Estilo Yucateco
Gulf Coast Sunsets: Bright & Fast Seafood
Born on the fishing boats of Alvarado and cross-pollinated with Yucatecan aromatics, this fiercely savory, soupy rice isn't a delicate paella—it's a messy, soul-warming bowl of coastal reality. The trick to pulling it off on a Midwestern Tuesday is a quick, hard-boiled shrimp shell stock and a heavy pinch of citrusy, native Mexican oregano that cuts right through the richness of the catch. Serve it straight from the pot, unpretentious and tasting exactly like the ocean.
Before you start
Extract the ocean from the shrimp shells.
Combine the reserved shrimp shells, seafood stock, and water in a medium saucepan, simmer for 10 minutes to fortify the broth, then strain the hot liquid into a bowl and discard the shells.
Blend the sofrito into a smooth puree.
Combine the tomatoes, onion, garlic, and jalapeno in a blender and blitz until perfectly smooth, using a splash of your hot stock to get the blades moving if necessary.
Ingredients
- raw shell on large shrimp1 lb
- seafood stock4 cup
- water2 cup
- Roma tomatoes3 med
- white onion1/2 large
- garlic cloves3 med
- jalapeno1 med
- extra virgin olive oil3 tbsp
- long grain white rice1 1/2 cup
- achiote paste1 tsp
- white fish fillet1 lb
- littleneck clams12 small
- cleaned squid rings1/2 lb
- Mexican oregano1 tbsp
- fresh epazote2 small
- fresh cilantro1/4 cup
- kosher salt1 tbsp
- limes2 med
Method
- 01
Toast the rice to seal the grains.
Heat the olive oil in a heavy Dutch oven over medium-high heat, adding the dry rice and stirring constantly for 3 to 5 minutes until it turns chalky and golden, preventing it from disintegrating to mush in the soup.
- 02
Fry the sofrito directly into the hot rice.
Pour the blended tomato mixture into the pot where it will violently sputter and steam, stirring for 4 to 5 minutes until the sauce deepens in color and cooks out the raw onion flavor.
- 03
Build the brick-red sea.
Whisk the achiote paste into a ladle of the hot broth until dissolved, pour it all into the pot alongside a heavy pinch of salt, and simmer covered on medium-low for 10 minutes.
- 04
Stagger the harder seafood so it cooks evenly.
Uncover and nestle the clams into the soupy rice to cook for 5 minutes, then fold in the chunks of white fish and cover for another 3 minutes.
- 05
Poach the delicate catch off the heat.
Stir in the peeled shrimp, squid rings, crushed oregano, epazote, and cilantro, then immediately turn off the heat and let the covered pot rest for 5 minutes so the residual heat gently cooks the seafood to tender perfection.
Notes
Respect the oregano.
Do not substitute Italian oregano; you need the citrusy, floral punch of Mexican verbena-family oregano to properly cut the richness of the seafood broth.
Don't sweat the fresh epazote.
If you cannot find fresh epazote at your local Latin market, just leave it out entirely, as dried epazote tastes like dusty nothing.