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Seafood Tumbada rice with tequila and lime

Seafood Tumbada

For your next dinner, serve this seafood tumbada by chef Rodrigo Bueno at Rancho Pescardero. It's got a great kick with tequlia and lime. 

Ingredients

For the shrimp

  • 3 jumbo shrimps
  • 3 Ounces white fish
  • 4 clams in the shell
  • 1 squid
  • 2 Ounces aged tequila
  • 2 Ounces cooked and diced octopus
  • 1 Ounce green peas
  • 1 Ounce green peas
  • 1 Ounce diced carrots
  • 2 Ounces white rice

For the broth

  • 5 Ounces Roma tomatoes
  • 3 Ounces white onions
  • 2 Ounces cilantro
  • 2 Ounces shrimp shell
  • 3 guajillo peppers

Directions

For the shrimp

In a pan, sauté the rice with chopped onion until gets light brown, add the garlic and then the broth.

Add the carrot.

Simmer until the rice is cooked.

Add more broth until it’s like a thick soup.

In a separate pan, sauté  the shrimp, with the rest of the seafood. Add the tequila and flambé.

Put this mix into the rice soup.

Mix together and serve with fresh cilantro on top and warm green beans.

Enjoy with tequila or mezcal on the side.

For the broth

First off all blend the broth ingredients, boil for 30 minutes, drain and add salt and pepper.

Keep warm.

Nutritional Facts
Servings3
Calories Per Serving260
Total Fat2g3%
Sugar7gN/A
Saturated0.5g2.3%
Cholesterol71mg24%
Protein20g40%
Carbs31g10%
Vitamin A231µg26%
Vitamin B127µg100%
Vitamin B60.6mg29.7%
Vitamin C116mg100%
Vitamin D0.9µg0.2%
Vitamin E2mg11%
Vitamin K78µg97%
Calcium81mg8%
Fiber5g19%
Folate (food)68µgN/A
Folate equivalent (total)68µg17%
Iron3mg16%
Magnesium63mg16%
Monounsaturated0.4gN/A
Niacin (B3)4mg20%
Phosphorus291mg42%
Polyunsaturated0.5gN/A
Potassium748mg21%
Riboflavin (B2)0.2mg10.1%
Sodium352mg15%
Thiamin (B1)0.2mg13.8%
Zinc2mg11%
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