Name: Tumbled Rice (Arroz a la Tumbada)
Yield: Serves 8
Cuisine: Mexican
Ingredients: ½ pound manila clams, scrubbed and debearded; 1 pound Prince Edward Island or other farmed mussels, scrubbed; 8 cups fish stock or clam juice, heated; 1 pound jumbo shrimp, peeled and deveined; 1 white onion, cut into ¼-inch dice; 2 red bell peppers, seeds and membranes removed, cut in ¼-inch dice; 3 cups short grain rice, such as bomba or Arborio; ½ pound uncooked lobster meat, sliced (see “Note”); Salt and freshly ground black pepper; 6 tablespoons olive oil; 3 tablespoons squid ink, available online or at some Italian grocers; 1 cup mayonnaise; 8 cloves garlic, thinly sliced; ¼ cup cracked black pepper; 2 cups diced fresh or canned tomatoes; 1½ pounds fresh squid, cleaned and cut into ¼-inch rings; 1 cup dry white wine; 1 cup sliced scallions, including green parts; 2 tablespoons hot smoked paprika, such as pimentón de la Vera

Preparation info

Serves
8

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

The word tumbada means “tumbled” and everything in this dish is just that: the seafood and rice are basically thrown together. It’s a colorful, casual dish similar to Spanish paella.

Ingredients

6 tablespoons olive oil
8 cloves garlic, thinly sliced
2

Americas
Mexico
Fish course
Pescatarian
Gluten-free
Central America

Method

In a very large, deep casserole, heat the oil over mediumhigh heat until hot and shimmering. Add the garlic, peppers, onion, and paprika; cook until the vegetables are soft and translucent, about 4 minutes, stirring occasionally. Add the squid ink and rice and continue to cook until the rice is translucent, about 5 minutes.
Pour in the fish stock and bring to a

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