|Seafood Rice Cazuela/Arroz a la Tumbada|
The recipe starts with an essential sauce/salsa, a combination of broiled, peeled tomatoes and pan-grilled garlic and jalapeños, that adds huge flavour to the broth.
|Essential Roasted Tomato-Jalapeño Salsa ingredients|
Once the components are ready, the dish comes together very quickly: clams, shrimp and fish (cod) are briefly cooked in broth flavoured with the salsa, and the cooked rice and squid are added at the end to reheat.
The seafood was perfectly cooked and tender (even the squid!) and was the star of the dish; the broth was light but amazingly rich in flavour with a nice kick from the jalapeños; the rice tempered the heat and added substance.
I served it with The Rustic Jícama Appetizer as a starter, a refreshing salad of fresh jícama, cucumber, radishes and oranges, seasoned with salt, chile powder and lime juice. It's crisp, crunchy and so delicious, I could eat it every day.
Rustic Jícama Appetizer with Red Chile and Lime/ Entremés de Jícama