Paella Cubana Con Chorizo Marisco Y Pollo Cuban Paella With Sausage Seafood And Chicken Recipes

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SEAFOOD AND CHORIZO PAELLA



Seafood and Chorizo Paella image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

6 cups chicken stock
3 tablespoons olive oil
3 links cured chorizo, sliced into 1/4-inch-thick half moons
1 cup minced Spanish onion
1 small green bell pepper, seeded and cut into strips
1 small red bell pepper, seeded and cut into strips
1 clove garlic, smashed
1 cup diced tomatoes
Salt and freshly ground black pepper
1/2 cup dry white wine
3 cups bomba rice
1/4 teaspoon saffron threads
Six head-on shrimp (21-25 count), deveined, or 12 littleneck clams, purged and scrubbed 1 cup shelled peas, blanched
Lemon wedges, for garnish
Minced fresh parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Simmer the chicken stock in a medium saucepan.
  • In a 13-inch paella pan, heat the olive oil over medium-high heat. Add the chorizo and cook until lightly browned; transfer to a paper-towel-lined plate. Add the onions, peppers and garlic to the pan and cook until softened, about 5 minutes. Add the tomatoes and stir to combine, then stir in the rice and saffron. Deglaze the pan with the white wine and cook, stirring, until most of the liquid has evaporated, 2 minutes. Pour in 5 cups of the simmering chicken stock and bring to a boil over high heat, stirring constantly. Immediately remove the pan from the heat and season with salt. Arrange the chorizo and shrimp on top of the rice.
  • Set the pan on the floor of the oven or on the lowest oven rack and bake, uncovered, for 20 minutes. (Do not stir the paella once it goes in the oven.) Scatter the peas over the paella, return to the oven and continue cooking until all the liquid has been absorbed and the rice is tender but not too soft, another 5 to 10 minutes. If the rice needs further cooking, add the remaining cup of stock and cook for an additional 5 to 10 minutes.
  • Let the paella stand at room temperature, covered with foil, for 5 minutes. Serve garnished with lemon wedges and parsley.

QUICK CUBAN-STYLE PAELLA



Quick Cuban-style Paella image

Faster to make and a whole lot cheaper than most paellas, (no precious saffron or seafood needed) this one-disher is both intriguingly flavored and peppered with a kaleidoscope of colors. Absolutely perfect for casual entertaining - say after a game or for a Grey Cup party, but also easy enough to do on a weeknight.

Provided by Developed for CFC by Monda Rosenberg

Yield 8

Number Of Ingredients 19

6 to 8 skinless boneless chicken thighs
or
4 skinless boneless breasts
3 ½ cups chicken broth
2 white cooking onions or 1 large red onion, coarsely chopped
4 cloves garlic, chopped
1 jalapeno pepper including seeds, finely chopped
juice of 1 lime (optional)
213 ml can tomato sauce
or
¼ cup tomato paste
1 tbsp dried thyme leaves
1 tbsp each of ground cumin and paprika
1 tsp each of allspice and salt
3 uncooked chorizo sausage or hot Italian or Andouille sausages
1 large sweet green pepper
4 ripe but firm tomatoes
1 ½ cups long grain rice
1 cup coarsely chopped coriander or flat leaf parsley

Steps:

  • Trim any visible fat from chicken and set aside. Pour broth into a large wide saucepan and set over medium heat. Stir in onion, garlic, jalapeno, lime juice, tomato sauce, seasonings and salt. Once it comes to a boil reduce heat so mixture just simmers.
  • Slice sausages into ½ inch (1 cm) pieces as best you can or remove casings and roll into ½ inch (1 cm) rounds. Add to the broth. Cover and simmer while preparing chicken and veggies.
  • Meanwhile cut chicken into small pieces, no more than 1 inch (2.5 cm) wide. Coarsely chop green pepper and tomatoes. Then stir chicken, green pepper and tomatoes including juice into the mixture all at once. Increase heat so it comes to a boil, stir in the rice. Reduce heat to low. Cover and cook until rice is done as you like, a total of about 45 minutes. To prevent rice from sticking, stir gently every 15 minutes being sure to scrape the bottom of the pan. Stir in coriander and serve sprinkled with additional coriander if you like.

Nutrition Facts :

CUBAN-STYLE PAELLA: PAELLA CUBANA



Cuban-style Paella: Paella Cubana image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 20

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
One 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
Meat from 5 lobster tails, 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

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)



Paella Cubana con Chorizo, Marisco y Pollo (Cuban Paella with Sausage, Seafood and Chicken) image

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

THE MEAT
4 large chicken breasts, boneless and skinless
2 1/2 pound(s) chicken thighs, skinless and boneless
1 cup(s) spanish pork sausage (chorizo) cooked, sliced into 1/4-inch pieces
1 1/2 pound(s) large shrimp (peeled and deveined)
2 medium lobster tails (meat removed and cut into small pieces)
2 pound(s) meduim-sized scallops
1 1/2 pound(s) mahi mahi filets, cut into medium sized cubes
THE HERBS, SPICES AND GOOD STUFF
4 cup(s) chicken broth
8 clove(s) garlic, minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 large red bell pepper, sliced, for garnish
2 medium bay leafs
3/4 cup(s) red wine
3 cup(s) valencia rice, par-boiled
5 cup(s) water
2 teaspoon(s) kosher salt
2 - packets goya sazon con azafron (saffron)
1 1/2 cup(s) frozen peas
1 can(s) asparagus, canned, for garnish
12 - grape or cherry tomatoes, for garnish
1/4 cup(s) tomato sauce, no-salt added

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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