Arroz a la Tumbada (Veracruz Seafood Rice)
A soupy, brick red Veracruz rice cooked with prawns, mussels and squid, wonderfully rich and spoon friendly.
Made with Red enchilada sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £6.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in cold water until it runs almost clear. Drain well. Scrub the mussels, pull out the beards and throw away any open ones that do not close when tapped.
- 2
Heat the oil in a wide, deep pan over a medium heat. Cook the onion for 5 minutes, add the garlic and cook for 1 minute, then add the tomatoes and cook for 3 minutes.
9 min - 3
Add the rice and stir for 1 minute. Pour in 300 ml of your ready made red enchilada sauce (see the base recipe) and the stock. Bring to the boil, then cover and simmer gently for 12 minutes.
12 min - 4
Add the squid and mussels, cover and cook for 4 minutes.
4 min - 5
Add the prawns, cover and cook for 3 minutes until the prawns are pink and the mussels have opened. Throw away any mussels that stay shut.
3 min - 6
The rice should be tender and loose, like a thick soup. Add a splash of hot water if it is too dry. Season with salt, stir in the coriander and serve in bowls with lime wedges.
Tips
- This is a wet rice. Add the hot stock generously and eat it with a spoon.
- Cook the squid quickly. It is tender in 4 minutes or after more than 30, nothing in between.
- Use whatever seafood is fresh: clams, white fish chunks and scallops all work.
- Cover the pan so the mussels steam open evenly.
Storing and freezing
Best eaten fresh. Cool leftovers within 1 hour, keep in the fridge for up to 1 day and reheat once until steaming hot all the way through. Do not freeze.
Questions
What is the difference between this and paella?
Arroz a la tumbada is a Veracruz dish with a chilli and tomato broth that is eaten like a soup, while paella is a dry, crusty rice. Here the rice stays loose and wet.
Can I use frozen seafood mix?
Yes. Defrost it fully and add it for the last 4 minutes. Pat it dry first so it does not water down the pan.
How spicy is it?
It is mild to medium. Add a chopped fresh chilli with the garlic for more heat.
Why does the rice need rinsing?
Rinsing removes surface starch so the grains stay separate and the broth does not turn gluey.
More made with red enchilada sauce
Cordero Estofado en Chile Rojo (Braised Lamb in Red Chilli Sauce)
DFEFNFCarne Asada a la Tampiqueña (Tampico Style Steak Plate)
NFEFEnchiladas Rojas de Cordero (Lamb Enchiladas)
EFNFCamarones en Salsa Roja con Arroz Rojo (Prawns in Red Chilli Sauce)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.