Five Spiked Soups
Recipe courtesy Rodrigo Bueno, chef, Rancho Pescadero, Todos Santos, Mexico
Arroz a la tumbada means “tumbled up rice” in Spanish—an appropriate reference for this seafood-based stew recipe, which can be likened to a Baja-style jambalaya. At Rancho Pescadero, Bueno spices things up with the addition of guajillo peppers and a hit of Tequila—which he also recommends serving alongside your soup bowl.
5 ounces Roma tomatoes
3 ounces peeled white onions, plus ½ onion, chopped
2 ounces cilantro
2 ounces shrimp shells
3 dry guajillo peppers, seeded, and cut thinly
Dash of salt and pepper
2 ounces white rice
1 clove of garlic, chopped
3 jumbo shrimp
3 ounces white fish
4 clams in the shell
1 squid, cleaned and cut into rings
2 ounces aged Tequila
2 ounces cooked and diced octopus
1 ounce green peas
1 ounce carrots, diced
In a blender, combine tomatoes, peeled onions, cilantro, shrimp shells and peppers, and blend ingredients well. Transfer to a medium pot, and bring mixture to a boil for 30 minutes. Add salt and pepper. Drain and keep warm.
In a pan over medium heat, sauté the rice with chopped onion until the mixture turns light brown, add the garlic and then half of the broth (reserve the other half). Add the carrot and peas. Let mixture simmer until the rice is cooked. Add more broth gradually until mixture gets a thick soup consistency.
In a separate pan, sauté the shrimp, the fish and the clams until they open, then add the octopus and the squid and sauté for an additional 30 seconds (but don’t overcook the squid). Add the Tequila and flambé. Add the mixture to the soup. Mix well before serving. Serves 2.
The Pour: Chef Rodrigo Bueno recommends serving the stew with a pour of the same Tequila that gives his tumbada recipe a kick. He prefers Tequila Herradura Reposado, which is aged for 11 months and boasts subtle notes of vanilla and cinnamon.