Cuban Tripe Stewpata Y Panza Estilo Cubano Food

CUBAN-STYLE PAELLA: PAELLA CUBANA

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve.*
• 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.**
• 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.

BEEF TONGUE CUBAN STYLE -- LENGUA DE RES ESTILO CUBANO

Steps:

• Clean the tongue thoroughly; place in pressure cooker with just enough water to cover the tongue.
• Add one tablespoon of salt, cover, and cook under pressure for approximately one hour or until tender (this can be cooked in a stockpot, but will take longer to cook).
• When tongue is ready, pierce the thickest part with a knife to check for tenderness; itshould no longer be pink.
• Peel skin off, trim fat, and cut into 1/2-inch slices.
• While tongue is cooking, saute onions and peppers in 4 tablespoons of olive oil and add 2 teaspoons of salt.
• Add rest of ingredients listed and cook until tender.
• Add tomatoes or tomato sauce.
• Add slices of tongue; cover and cook on medium heat for 30-45 minutes.
• Season to taste with salt and pepper.

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE

Steps:

• Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
• Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
• Skim the froth and scum that comes to the top.
• Season to taste.
• Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
• Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
• Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
• Buen provecho!