Cuban Paella recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
-The secret to my paella is I use beer instead of water or stock to
cook my rice. It gives it a nice tangy taste.
-Sometimes I follow the long, elaborate instructions and make
everything from scratch. Sometimes I use the already pre-packaged
yellow rice mixes, but I always use the beer in cooking.
-I don't follow a recipe usually, so here is what I do:
Take a few threads of saffron and crush them in a small glass bowl
in the juice of one lemon. The acid in the lemons seems to bring out
the color and taste of the saffron. Let is steep for a little bit.
Make a sofrito:
Sautee chopped onions, minced garlic, chopped cherry tomatoes and
bay leaf in olive oil, until onion is translucent. Add a touch of
oregano and a pinch of cumin.
Add the rice and sautee for a few minutes, not long enough to brown,
but just until it takes on a slight nutty color.
Brown the chicken pieces (I prefer to use boned chicken already cut
up, but some people will use whole pieces, bone in)
Sautee scallops and shrimp, just to turn opaque, but not cooked
Add the chicken to the rice, add the saffron-lemon mix and the beer
and cook at 350oF in the oven, covered. When it is almost done, add
the shellfish and mussells in their shells. Also add the petit pois
(sweet English peas) and decorate with strips of red pimientos.
Some people like to add pork, fish and or/ham to their paellas. I
prefer the chicken and shellfish combination. Sometimes I will add
prawns or lobster.
The paella should be slightly soupy, but not watery (if that makes
Main Cuban recipe pages:
• soups •