Paella Cubana Con Chorizo Marisco Y Pollo Cuban Paella With Sausage Seafood And Chicken Recipes
PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO
Provided by Tyler Florence
Categories main-dish
Time 2h
Yield 2 to 4 servings
Number Of Ingredients 19
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.
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- Remove casings from chorizo, and slice. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add chorizo, and cook 5 minutes or until browned, stirring often. Remove chorizo; drain on paper towels. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove skin and bones, coarsely chop chicken, and set aside.
- Add onion and bell peppers to pan; cook, scraping bits from bottom of pan, 7 minutes or until vegetables are tender. Add garlic, and cook, stirring constantly, 1 minute. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes or just until rice is tender.
- Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat until hot. Add scallops, and cook 3 minutes on each side or until browned. Remove from pan; set aside and keep warm. Add shrimp, and cook 3 minutes, stirring frequently, until shrimp turn pink. Remove from pan; set aside and keep warm. Melt butter in skillet, add shallot, and cook 2 minutes, stirring often. Add white wine, scraping bits from bottom of pan. Add mussels; cover and cook 2 minutes or until mussels are open, discarding any that do not open.
- Gently stir reserved chicken, scallops, shrimp, oysters, and peas into rice. Top with mussels, pouring the cooking liquid over rice.
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