Cuban-style Paella: Paella Cubana

Name: Cuban-style Paella: Paella Cubana
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 servings
Cuisine: caribbean
Ingredients: 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

Recipe courtesy of Jorge Castillo

Show: Tyler's Ultimate

Episode: Paella

Cuban-style Paella: Paella Cubana

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Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1370

Total Fat

70

Saturated Fat

18

Carbohydrates

97

Dietary Fiber

3

Sugar

7

Protein

79

Cholesterol

321

Sodium

1945

Total: 1 hr 50 min
Prep: 40 min
Cook: 1 hr 10 min

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1370

Total Fat

70

Saturated Fat

18

Carbohydrates

97

Dietary Fiber

3

Sugar

7

Protein

79

Cholesterol

321

Sodium

1945

Total: 1 hr 50 min
Prep: 40 min
Cook: 1 hr 10 min

Ingredients

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

Directions

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.

Cook’s Note

*This will draw the oil from the chorizo and flavor the pan. **This will keep it from drying out.

Cuban-style Paella: Paella Cubana

Cuban-style Paella: Paella Cubana

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