Paella Cubana Con Chorizo Marisco Y Pollo Cuban Paella With Sausage Seafood And Chicken
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.
PAELLA CUBANA CON CHORIZO, MARISCO Y POLLO (CUBAN PAELLA WITH SAUSAGE, SEAFOOD AND CHICKEN)
A very traditional Cuban dish and originally from Spain, this dish is a seafood paradise, including the best ingredients which give it a very zestful taste. It is very time consuming, and takes several hours to cook, but the results are well worth it! This is a delicious traditional Cuban Paella. You will need a paellera pan or large pot. From my great-grandmother down to me, I give you my best! This photo I took myself. YAY!
Provided by R C @rosycalvin
Categories Chicken
Number Of Ingredients 24
Steps:
- STEP 1-STARTING YOUR PAELLA: 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, tomato sauce, chicken broth, and wine to the paellera. Cover and cook for 5 minutes.
- Add the chicken, sausage, rice, water, bay leafs, 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.
- STEP 2-THE FISH PREPARATION: While the rice is cooking, prepare the seafood.
- 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, mahi-mahi 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. You may also garnish with sliced red bell peppers, asparagus spears and tomatoes . Enjoy!
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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.
From cookingchanneltv.com
Cuisine CaribbeanCategory Main-DishServings 6Total Time 1 hr 50 mins
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Cuisine CaribbeanCategory Main-DishServings 6Total Time 1 hr 50 mins
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