Best 5 Paella Cubana Con Chorizo Marisco Y Pollo Cuban Paella With Sausage Seafood And Chicken Recipes

PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO

Steps:

• Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
• Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
• Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
• Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

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.

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.

SPANISH SEAFOOD PAELLA / PAELLA DE MARISCOS

Steps:

• 1. First early in the day prepare a fish broth, I use shrimp shells or a fish head (gills removed)from the fish market. I add about 3 quarts of water, a 1/2 onion 3 cloves garlic a bunch of parsley, a piece of green pepper some salt and pepper and bring to a boil. After it starts to boil reduce the flame and slow simmer add 2 tsps. Asian fish sauce, and a good squeeze anchovy paste. cook for a good hour strain and add a bottle of clam juice, stir and reserve for later. Be sure to keep the broth good and hot on a low flame. These ingredients here are not in the ingredient recipe above as this is an easy recipe for fish broth that cannot be found in the store. I will post recipes for fish & chicken broth within a few days.
• 2. Make a paste with the parsley, garlic, thyme, 1/2 tsp. salt if you have a mini processor this is ideal if not use a mortar & pestle. After grinding add paprika and a little water to make a paste. Set aside for later.
• 3. Pre heat oven to 400 degrees. Next heat the olive oil in a large paella pan or sauté pan add the half of the diced garlic and quickly sauté being careful not to scorch the garlic. Add the fish, and squid quickly sauté about 1 or 2 minutes remove to a platter.
• 4. Next add to the same pan a little more olive oil and add the diced veggies pimento strips, leeks, onion, lima beans or peas and remaining garlic cook over medium heat until the veggies are somewhat limp. Next raise the heat and add the tomatoes and cook about 2 minutes more.
• 5. Next pour in the rice and stir well in the veggie mix coating all of the rice with the mixture. Now add all the hot broth called for and raise the heat. Bring to a boil for about 2 1/2 to 3 minutes.
• 6. Now add the fish, calamari and the paste of garlic and parsley and the salt. Stir well taste to see if it has enough salt. Boil for 2 minutes until some of the broth is absorbed. Paella should still have sufficient liquid at this point.
• 7. Now add the shrimp, mussels and the clams stir just a bit so the seafood gets mixed in the rice and remove the pan to the hot oven. Cook uncovered until the rice grain is soft about 10/12 minutes for a gas oven and 15/20 minutes for an electric oven. After time has elapsed check rice to see if the all the liquid has been absorbed if there is still liquid remove from oven and set on a medium high heat gas or electric burner and cook for one or two minutes uncovered. Do not stir. Then cover with foil, reduce the heat to low and let sit for 5 to 10 minutes until rice is cooked. Garnish with pimento strips and lemon wedges. Enjoy, Buen Appetito

PAELLA I

Steps:

• Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
• Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
• Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
• Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.