Cuban Seafood Paella??!
Answers: Ok I went to a restaraunt that had a delicious Cuban Seafood Paella. I would like a recipe, but it has to be cuban style, not regular seafood paella. PLease help. Thank you. 10 points to the best answer.
Ingredients
8 chicken pieces (unskinned)
1/2 cup cooked Spanish sausage (chorizo), sliced into 1/4-inch pieces
1 lb medium shrimp (peeled and deveined)
1 dozen clams (washed)
1 dozen mussels (cleaned)
1 lobster tail (meat removed and cut into small pieces)
4 cups chicken broth
1 lb medium-sized scallops
2 tbsp olive oil
8 garlic gloves (minced)
1 large onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
3/4 cup red wine
3 cups Valencia rice (parboiled)
5 cups water
2 tspn salt
2 packs Goya Sazon con Azafran (Saffron)
1/2 frozen green peas
Directions
You will need a paellera or large covered pot. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl. Next place the onions, green bell peppers and garlic in the paellera and saute until the onion is translucent.
Add the salt, chicken broth, and wine to the paellera. Cover and cook for 5 minutes. Then add the chicken, sausage, rice, water, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.
While the rice is cooking, prepare the seafood. Steam the clams and mussels until they open, and set aside. Heat extra olive oil in a large pan, and saute a few extra sausage pieces in the olive oil. Remove the sausage, then saute the shrimp, pieces of lobster, and scallops for a couple of minutes. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend. Allow to cool for 5 minutes and serve warm. You may also garnish with sliced red bell peppers. Enjoy!
Here is one I found
Cuban-style Paella: Paella Cubana Recipe courtesy Jorge Castillo
Show: Tyler's Ultimate
Episode: Paella
1/2 cup olive oil, plus 2 tablespoons for sauteing seafood
1 cup diced ham
1 cup chorizo sausage or pepperoni, sliced into 1/2-inch pieces (recommended: Spanish sausage)
1 large onion, diced
1 red bell pepper, diced
5 garlic cloves, minced
1 (3-pound) chicken, cut into 6 to 8 pieces
3 cups Valencia rice
4 cups chicken broth
1/2 cup red wine
1 can mussels
2 teaspoons salt
Bijol powder, a dash
1 pound medium raw shrimp, peeled and de-veined
1/2 pound scallops
5 lobster tail meat, reserve shells for garnish
1 cup frozen green peas
1/4 cup minced parsley leaves
1 red bell pepper, sliced for garnish
1 cup steamed mussels in their shells, for garnish
Preheat oven to 350 degrees F.
Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve *Cook's Note: This will draw the oil from the chorizo and flavor the pan.
Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked.
Add chicken pieces and saute for about 15 minutes until brown, but not fully cooked. Remove and reserve.
In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn up heat, bring to boil and cover. Add chicken, ham and chorizo. Cover and simmer on the stove for 20 to 30 minutes, until the rice is cooked and fluffy. (You may have to add a little more chicken broth if the mixture gets too dry).
Saute shrimp, clams, and lobster tails separately in the oil. Remove and keep covered and warm.
*Cook's note: This will keep it from drying out.
At the last minute, fold the seafood into the rice mixture. Transfer to a flat paella pan suitable for serving. Top with peas and red peppers. Place in oven for about 5 minutes to heat through. Take care not to overcook! Serve garnished with mussels, parsley and lobster shells.
To make Arroz Cubano more a Paella it would include --sausage or pork as well as seafood -- 'cause pork is essential, and saffron - to make the rice yellow, and a sofrito ( a tomato sauce from fresh or crushed canned tomatoes, onions, garlic, green peppers sautéed in olive oil)
Cuba shares historic ties with Spain,and Cubans consider Paella a national dish. Included are several recipes for inspiration - the thing about paella is it is not a picky recipe - just put well flavored stock (shrimp shells cooked with chicken stock makes a quick stock) and rice together - and add well flavored ingredients ( i make sure my meats are partially pre-cooked and highly flavored, and i add the seafood at the end - clams first, then the seafood that cooks quick like shrimp, scallops,squid and mussels - so they dont get over cooked
http://www.tasteofcuba.com/paella.html
There is no such thing as Cuban Paella. Paella is a Portuguese and Spanish dish. What you had was a modification of Paella and the restaraunt just called it Cuban Paella just to market it. Paella is Paella any modifications outside of the standard ingredients, is not Paella. Give Allrecipies.com a try.