Paella with seafood “Paella Cubana” – a detailed recipe cooking. 
Photo of the dish:Jorge Castillo Time: 1 hour. 50 minutes Difficulty: medium Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken cut into 6-8 pieces (1.4 kg.)
- 450 gr peeled and chopped raw medium shrimp the size
- 225 gr. scallops
- Meat from the tail of 5 lobsters (leave the carapace for serving)
- 1 tbsp. diced ham
- 1 tbsp. sliced 1 cm. chorizo sausages or pepperoni
- 1/2 tbsp. red wine
- 1/2 tbsp. olive oil plus 2 tbsp. l for frying seafood
- 1 diced red bell pepper
- 1 diced large onion
- 5 minced cloves of garlic
- 1 tbsp. frozen green peas (optional)
- 3 tbsp. rice valencia
- 4 tbsp. chicken broth
- 1 tbsp. molasses
- 2 tsp salt
- A pinch of Cuban powder “Bijol”
- 1/4 Art. chopped parsley leaves
- 1 chopped red bell pepper for decoration
- 1 tbsp. steamed mussels in sinks for decoration
Recipes with similar ingredients: chicken, rice, ham, sausage chorizo, pepperoni sausage, onions, garlic, sweet pepper, red wine, molasses, peas, shrimp, scallops, lobster, mussels, parsley, caraway seeds, matsis
Recipe preparation:
- Heat olive oil in a large skillet. Fry ham and chorizo sausage. Remove from the pan. Culinary Tip: So from the chorizo grease will melt and oil will be flavored. Bijol powder is added for color, and consists from dry mix: cornmeal, annatto (dye obtained from Orleans tree seeds), as well as crushed cumin, and nutmeg. Put in the pan onions, red peppers and garlic and fry until tender, but do not overcook. Put pieces of chicken and fry for about 15 minutes. to brown but not complete readiness. Transpose.
- Preheat the oven to 180 ° C. In a large saucepan, mix the rice, broth, wine and mussels. Add aroma salt and Bijol powder. Shuffle. Boil the fire, bring to a boil and cover pan lid. Add chicken, ham and chorizo. Cover and cook on the stove for 20-30 minutes until rice is ready. (Maybe, you need to add some more chicken stock if the mixture is too dry).
- Fry shrimps, scallops and meat separately in oil lobster tails. Lay, cover and keep warm so that you don’t will let them dry.
- At the last minute, add seafood to the rice mixture. Transfer to a flat paella pan for serving. From above put peas and red pepper. Put in the oven for about 5 min. to warm the dish. Try not to cook for too long. Serve by garnishing with mussels, parsley and lobster shells.
