Classic Arroz a la Tumbada (Veracruz-Style Seafood Rice)

Heat the olive oil in a wide, heavy-bottomed pot or deep skillet over medium heat.

Add the chopped onion and garlic and sauté for 3–4 minutes, until soft, translucent, and aromatic.

Stir in the diced tomatoes and cook for about 5 minutes, allowing them to soften and form a rustic sauce.

Add the rice, saffron, paprika, salt, and pepper. Stir well so the rice is evenly coated with the tomato mixture and spices.

Pour in the fish broth and bring to a gentle boil.

Reduce the heat to low, cover, and simmer for about 15 minutes, until the rice is mostly tender and has absorbed most of the liquid.

Gently nestle the shrimp, squid, and fish pieces into the rice, pressing them just below the surface without stirring vigorously.

Cover again and cook for about 10 minutes, until the seafood is just cooked through and the rice is fully tender.

Sprinkle in the green peas and cook for an additional 2 minutes.

Remove from the heat, gently fluff the rice with a fork, and let it rest for 3–5 minutes.

Garnish with fresh cilantro and serve warm with lime wedges on the side.