Seafood Rice on the Fly (Arroz a la Tumbada)

• For the broth
• 1 tablespoon vegetable or olive oil
• 1 cup Roasted Tomato Salsa or store-bought (if using jarred salsa, choose one that isn’t too vinegary)
• 2 cups cups fish or chicken broth
• A big sprig of epazote (or a handful of cilantro or parsley leaves)
• Salt
• For the seafood
• About 1/2 pound clams or mussels, scrubbed (and debearded if necessary)
• 4 to 5 ounces shrimp (8 to 10 medium), peeled and deveined
• 4 to 5 ounces boneless, skinless fish fillet (snapper, halibut, seabass—anything that’s firm and has a good-size flake), cut into ½-inch cubes
• About 1/2 cup crab meat, if you’re feeling flush
• For finishing
• 1 to 1 1/2 cups cooked white rice (done as a pilaf, Mexican style, if possible)
• A few lime wedges, for serving, if desired

Make the broth

1. 1

   Heat the oil in a large (4-quart) saucepan over medium-high. When hot, add the salsa and stir nearly constantly until reduced and thick, 4 to 5 minutes, depending on your salsa. Add the broth and herb and bring to a boil. Taste and season with salt, usually about ¼ teaspoon, depending on the saltiness of the salsa and broth.

Cook the seafood

1. 2

   Reduce the heat to medium and add the clams or mussels to the pot. Cover and cook until they begin to open, about 4 minutes. Stir in the shrimp, fish and optional crab, cover and cook for a couple of minutes longer.

Finish the dish

1. 3

   Add the rice to the pan, bring to a simmer and serve. Most salsa already has a good amount of tang, but you may want to squeeze on some lime for additional brightness.