Cuban Paella
Paella is one of the most popular and famous of global dishes, to define exactly what paella contains is almost impossible. There are as many variations of paella as there are cooks, with many claiming that their recipe is the best tasting or most authentic. The origins of the dish, however, are quite humble. Understanding a little of its history will help explain why so many varieties exist.
Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago. In fact, the Spanish word for rice is ‘arroz’, which is derived from Arabic, not Latin like most of Castilian Spanish.
Paella was originally farmers' and farm labourers' food, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture. Rabbit or duck might also have been added, and for special occasions, chicken plus a touch of saffron for an extra special colour and flavour. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon.
Little by little, as 'Valencian rice' became more widely available, paella recipes were adapted with new variations appearing.
Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd
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. (This will draw the oil from the chorizo and flavor the pan)
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. (This will keep it from drying out).
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.