Veracruz seafood rice (Arroz a la tumbada)

1. Wash the mussels in cold water and discard any that stay open even when tapped. Peel the prawns, slice the squid into rings and cut the fish into large chunks.

2. Blend the tomatoes with half the onion and the garlic until smooth.

3. Heat the olive oil in a wide, deep pan and soften the rest of the onion, finely chopped, with the diced pepper and sliced jalapeño for 5 minutes. Add the rice and stir for 2 minutes until translucent.

4. Pour in the tomato purée, cook for 3 minutes, then add the hot fish stock and the epazote sprigs, season with salt and simmer gently for 12 minutes – tumbada is soupier than paella and stays juicy. If you have no epazote, a pinch of oregano and a little extra coriander will stand in.

5. Add the fish and squid, after 3 minutes the mussels and prawns, cover and cook for another 5-6 minutes until the mussels open, the prawns turn pink and the rice is tender.

6. Remove the epazote sprigs, discard any mussels that stayed closed and serve at once, sprinkled with chopped coriander and with lime wedges.

Tip: "Tumbada" means "tipped over" – fishermen tipped the rice straight from the pot onto their plates, broth and all.