4lobster tailsmeat removed from the shell and cut into bite-size pieces
2poundsshrimpdeveined
1 1/2cupschorizo sausagediced
1cuphamdiced
1 1/2poundscallops
1/2poundcrabmeatfrozen leg sections cut in pieces
3 1/2cupsriceValencia rice or bomba
8 -oz.clam juice
1cupred wine
1cupgreen peasfresh or frozen
1cupcarrotsdiced
1poundgreen beanscleaned fresh
2tomatoesdiced
6clovesgarlicminced
1 1/2cupolive oil
1cuponiondiced
1cupgreen bell pepperdiced
1cupred bell pepperdiced
4clovesgarlicminced
1/4teaspoonssaffron threadscrumbled
2teaspoonssaltkosher
Fresh ground pepper
Bijol powder
Instructions
Prepare the seafood:
a. Clean the mussels by scrubbing the shells and removing the beards.
b. Rinse the clams under cold water to remove any sand or debris.
c. Cut the lobster tails into bite-size pieces, removing the meat from the shell.
d. Ensure the shrimp are deveined and remove any shells or tails.
Sauté the chorizo and ham:
a. In a large paella pan or skillet, heat 1/2 cup of olive oil over medium heat.
b. Add the diced chorizo sausage and diced ham to the pan.
c. Sauté until the sausage and ham are browned and slightly crispy.
Sauté the vegetables:
a. In the same pan, add the diced onions, diced green bell peppers, diced red bell peppers, and minced garlic.
b. Sauté until the vegetables are softened and aromatic.
c. Add the diced tomatoes and continue to cook for a few minutes.
Add rice and liquid:
a. Stir in the Valencia rice or bomba rice, coating it with the mixture in the pan.
b. Pour in the chicken broth, clam juice, and red wine.
c. Stir well to combine all the ingredients.
Cook the paella:
a. Return the seafood to the pan, nestling them into the rice mixture.
b. Arrange the mussels, clams, shrimp, lobster, scallops, and crabmeat on top of the rice.
c. Sprinkle the saffron threads evenly over the paella.
d. Cover the pan with a lid or aluminum foil and simmer for about 20 minutes, or until the rice is cooked and the seafood is fully cooked through.
e. Add the green peas, diced carrots, and fresh green beans to the pan during the last 5 minutes of cooking.
Serve and enjoy:
a. Once the paella is cooked, remove the lid and let it rest for a few minutes.
b. Garnish with fresh parsley, if desired.
c. Serve the Cuban Seafood Paella hot, directly from the pan, and enjoy the flavorful combination of seafood, rice, and spices.
Notes
Pre-measure all the ingredients and have them ready before starting to cook.Use a wide and shallow pan to ensure even cooking and allow for a larger surface area for the rice and seafood.Soak the rice in water for 15-20 minutes before cooking to help it absorb the flavors better.Cook the paella on medium heat to avoid burning the bottom.Let the paella rest for a few minutes after cooking to allow the flavors to meld together.Garnish with fresh parsley or lemon wedges for added freshness and brightness.Serve the paella directly from the pan to showcase its vibrant colors and enticing aroma.