Seafood Symphony: Arroz a la Tumbada

Ingredients

• 2 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 cup frozen peas
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1 red bell pepper, diced
• 1 cup longgrain white rice
• 1/2 pound shrimp, peeled and deveined
• Fresh cilantro, chopped (for garnish)
• 1 jalapeño pepper, seeded and minced (optional, ad
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 1 cup seafood broth (can use vegetable or chicken
• 2 tablespoons vegetable oil
• 1 bay leaf
• 1/2 pound white fish fillets (such as cod or tilap
• Lime wedges (for serving)
• 1/2 pound mussels or clams, cleaned and debearded