Cuban Seafood Paella Recipe
1468kcal
Ingredients
- 24 mussels cleaned
- 16 clams cleaned
- 4 lobster tails meat removed from the shell and cut into bite-size pieces
- 2 pounds shrimp deveined
- 1 1/2 cups chorizo sausage diced
- 1 cup ham diced
- 1 1/2 pound scallops
- 1/2 pound crabmeat frozen leg sections cut in pieces
- 3 1/2 cups rice Valencia rice or bomba
- 8 - oz. clam juice
- 1 cup red wine
- 1 cup green peas fresh or frozen
- 1 cup carrots diced
- 1 pound green beans cleaned fresh
- 2 tomatoes diced
- 6 cloves garlic minced
- 1 1/2 cup olive oil
- 1 cup onion diced
- 1 cup green bell pepper diced
- 1 cup red bell pepper diced
- 4 cloves garlic minced
- 1/4 teaspoons saffron threads crumbled
- 2 teaspoons salt kosher
- Fresh ground pepper
- Bijol powder
Equipment
- Large paella pan or skillet
- Cutting board
- knife
- Wooden spoon or spatula
- Lid or aluminum foil for covering the pan
Method
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.
Nutrition
Calories1468kcalCarbohydrates116gProtein85gFat70gSaturated Fat14gPolyunsaturated Fat7gMonounsaturated Fat42gTrans Fat0.02gCholesterol407mgSodium2439mgPotassium1715mgFiber8gSugar10gVitamin A5921IUVitamin C99mgCalcium283mgIron7mg
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.