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Arroz a la Tumbada

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    Source: uktv.co.ukReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 serrano or jalapeno chillies

    2. 3 cloves garlic

    3. 400 g Valencia rice , (or other medium-grained rice)

    4. 240 ml olive oil

    5. 800 g mussels , scrubbed clean and de-bearded

    6. 2 medium onions , finely chopped

    7. 1 cans good quality plum tomatoes

    8. 1 1/5 kg water or fish stock

    9. 500 g coley fillets , filleted and cut into 2cm chunks 200 g prawns ,

    10. 2 heaped tbsp chopped coriander

    11. 2 heaped tbsp chopped chives

    12. 2 heaped tbsp chopped mint

    13. 1 tsp dried Mexican oregano

    Instructions Jump to Ingredients ↑

    1. Arroz a la Tumbada Method 1. Griddle toast the chillies and garlic in a dry frying-pan for 10-15 minutes until blackened in spots.

    2. Rinse the rice in several changes of cold water.

    3. Heat half the oil in a large saucepan and when it is smoking hot throw in the mussels, cover with a lid and cook for 2-3 minutes, shaking from time to time. The mussels will be cooked as they open. Empty the contents through a fine sieve and reserve this cooking liquor.

    4. Pour the remaining oil in the pan and lightly fry the onions over a medium heat for 5-10 minutes, so that they soften but do not colour.

    5. Blend the chillies, garlic and tomatoes in a food processor to get a rough sauce.

    6. Meanwhile add the rice to the onion and cook for a few minutes before adding the tomatoes. Cook for another 3-4 minutes before adding half the water or stock and the mussel juices. Cook, stirring frequently for about 5 minutes before adding the rest of the liquid.

    7. Simmer for 10 minutes and then add the fish and the herbs, cook for 4 – 5 minutes. Serve.

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