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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