Arroz a la tumbada (quick seafood rice)

Heat the pot over lower heat, then film the bottom with a little oil.

Add about half a jar of salsa, turn up the heat a little and cook, stirring, a few minutes until noticeably thicker.

Add a couple of cups of broth and bring to a simmer.

Tear in epazote leaves (or a big handful of cilantro).

At a full boil, add the clams or mussels, cover and cook 3 or 4 minutes until they begin to open.

Nestle in the shrimp and the fish in half-inch pieces, cover and cook over medium heat about 2 minutes more, not too done.

Taste and add a little salt, minding the salted broth and salsa.

Mix in the cooked rice and serve, with more cilantro if wanted and limes on the side.