Cuban Paella


Recipe


Time

Active Time: 1 hour and 30 minutes
Total Time: 1 hour and 30 minutes

Recipe Yield

8 Servings

bon COOK Products Used

Santoku Chef Knife, Set of Three Spatulas, FRENCH PANTRY Sel Gris Salt
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DetailsAdditional Info

Ingredients

  • 2 tablespoons Extra-Virgin Olive Oil
  • 1 4-pound Chicken, cut into 8 serving pieces
  • 8 ounces Chorizo or other spicy smoke pork sausage, diced
  • 2 medium Onion, chopped
  • 1 medium Red Bell Pepper, seeded and chopped
  • 1 medium Green Bell Pepper, seeded and chopped
  • 12 Garlic Cloves, finely chopped
  • 1 cup dry White Wine
  • 4 cups Chicken Broth or canned Low-Sodium Chicken Broth
  • 1 8-ounce can Tomato Sauce
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Bejol (optional)
  • ½ teaspoon Saffron
  • 2 Bay Leaves
  • 2 cups Rice, preferably medium-grain
  • 1-pound medium Shrimp, peeled and deveined
  • 2 cups defrosted frozen Peas
  • FRENCH PANTRY Sel Gris Salt
  • Freshly ground Black Pepper

bon COOK Products Used

Santoku Chef Knife, Set of Three Spatulas, FRENCH PANTRY Sel Gris Salt

Directions

  1. Heat the Oil in a deep 12-inch skillet over medium heat and in batches, add the Chicken, turning occasionally, until browned (about 10 minutes) then transfer to a plate and season with ½ teaspoon Salt and ¼ teaspoon Pepper
  2. In the same frying pan, add the Chorizo, Onions, Red and Green Peppers, stirring occasionally, until the Onions are translucent (about 10 minutes
  3. Add the Garlic and cook until fragrant (about 2 minutes), then stir in the Wine and bring to a boil and cook until slightly reduced (about 3 minutes)
  4. Stir in the Broth, Tomato Sauce, Vinegar, Bejol (if using), Saffron and Bay Leaves and bring to a boil over high heat, cooking until reduced (about 10 minutes)
  5. Stir in the Rice and ½ teaspoon Salt and bring to a boil, then cover tightly and reduce heat to low for about 15 minutes
  6. Scatter the Shrimp and Peas over the Rice (do not stir) and cook until the Rice is tender, and the Shrimp are firm (about 5 minutes more)
  7. Remove from heat and let stand for 5-15 minutes (the Rice will absorb any remaining liquid in the skillet)
  8. Serve from skillet or transfer to a serving platter. Serve hot. 
       

Time:

Active Time: 1 hour and 30 minutes
Total Time: 1 hour and 30 minutes

Recipe Yield

8 Servings

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Cuban Paella

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