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

SEAFOOD AND CHORIZO PAELLA

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

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.

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)

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!