PAELLA CUBANA CON CHORIZO, MARISCO Y POLLO (CUBAN PAELLA WITH SAUSAGE, SEAFOOD AND CHICKEN)

Paella Cubana con Chorizo, Marisco y Pollo (Cuban Paella with Sausage, Seafood and Chicken) image

Provided by R C

Categories Fish

Time 1h25m

Number Of Ingredients 24

THE MEAT
4 large chicken breasts, boneless and skinless
2 1/2 lb chicken thighs, skinless and boneless
1 c spanish pork sausage (chorizo) cooked, sliced into 1/4-inch pieces
1 1/2 lb large shrimp (peeled and deveined)
2 medium lobster tails (meat removed and cut into small pieces)
2 lb meduim-sized scallops
1 1/2 lb mahi mahi filets, cut into medium sized cubes
THE HERBS, SPICES AND GOOD STUFF
4 c chicken broth
8 clove garlic, minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 large red bell pepper, sliced, for garnish
2 medium bay leafs
3/4 c red wine
3 c valencia rice, par-boiled
5 c water
2 tsp kosher salt
2 packets goya sazon con azafron (saffron)
1 1/2 c frozen peas
1 can(s) asparagus, canned, for garnish
12 grape or cherry tomatoes, for garnish
1/4 c tomato sauce, no-salt added

Steps:

1. STEP 1-STARTING YOUR PAELLA: You will need a paellera or large covered pot.
2. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl.
3. Next place the onions, green bell peppers and garlic in the paellera and saute until the onion is translucent.
4. Add the salt, tomato sauce, chicken broth, and wine to the paellera. Cover and cook for 5 minutes.
5. Add the chicken, sausage, rice, water, bay leafs, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.
6. STEP 2-THE FISH PREPARATION: While the rice is cooking, prepare the seafood.
7. Heat extra olive oil in a large pan, and saute a few extra sausage pieces in the olive oil. Remove the sausage, then saute the shrimp, pieces of lobster, mahi-mahi and scallops for a couple of minutes.
8. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
9. Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend.
10. Allow to cool for 5 minutes and serve. You may also garnish with sliced red bell peppers, asparagus spears and tomatoes . Enjoy!