Seafood rice (arroz a la tumbada)

Heat the pan and film the bottom generously with olive oil.

Add the salsa all at once and stir until it thickens and looks shiny, with oil separating on top, three or four minutes.

Add the medium grain rice and stir a couple of minutes to coat.

Stir in four cups of chicken broth.

Add the mussels and the fish fillet, scraped into the pot.

Add a whole sprig of epazote; season now only if the broth is unsalted.

Partially cover and simmer over medium-low heat until the rice is tender, a little under 20 minutes; check at about 15 minutes that the rice is not chalky in the middle.

Scrape in the shrimp, turn off the heat, cover and let sit 5 minutes to cook the shrimp.

Stir in chopped parsley gently.

Serve with mussels, shrimp and fish on top, more parsley over, and lime wedges on the side to squeeze over.