Cuban Recipes
Cuban-style Paella: Paella Cubana
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Recipe
·
Level: Intermediate
·
Total: 1 hr 50 min
·
Prep: 40 min
·
Cook: 1 hr 10 min
·
Yield: 6 servings
·
Ingredients
1/2 cup olive oil,
plus 2 tablespoons for sauteing seafood
1 cup diced ham
1 cup chorizo sausage
or pepperoni, sliced into 1/2-inch pieces (recommended: Spanish sausage)
1 large onion, diced
1 red bell pepper,
diced
5 garlic cloves,
minced
One 3-pound chicken,
cut into 6 to 8 pieces
3 cups Valencia rice
4 cups chicken broth
1/2 cup red wine
1 can mussels
2 teaspoons salt
Bijol powder, a dash
1 pound medium raw
shrimp, peeled and de-veined
1/2 pound scallops
Meat from 5 lobster
tails, reserve shells for garnish
1 cup frozen green
peas
1/4 cup minced
parsley leaves
1 red bell pepper,
sliced for garnish
1 cup steamed mussels in their shells,
for garnish
Directions
1. Preheat oven to 350
degrees F.
2. Heat olive oil in a
large pan. Saute the ham and chorizo sausage. Remove from pan and reserve.*
3. Add onions, red
pepper, and garlic to pan and saute until wilted but not overcooked.
4. Add chicken pieces
and saute for about 15 minutes until brown, but not fully cooked. Remove and
reserve.
5. In a large pot
combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for
color. Stir. Turn up heat, bring to boil and cover. Add chicken, ham and
chorizo. Cover and simmer on the stove for 20 to 30 minutes, until the rice is
cooked and fluffy. (You may have to add a little more chicken broth if the
mixture gets too dry).
6. Saute shrimp, clams,
and lobster tails separately in the oil. Remove and keep covered and warm.**
7.
At
the last minute, fold the seafood into the rice mixture. Transfer to a flat
paella pan suitable for serving. Top with peas and red peppers. Place in oven
for about 5 minutes to heat through. Take care not to overcook! Serve garnished
with mussels, parsley and lobster shells.
Cook’s Note
*This
will draw the oil from the chorizo and flavor the pan. **This will keep it from
drying out.
Cuban Drunk Pound Cake -- Cake Emborrachado
By
Prep time: 20 minutesCook time: 55 minutes
Total time: 1 hour 15 minutes
Yield: 8-12 servings
This cake gets drunk on rum, so you don't have to.
INGREDIENTS:
Cake:
12 egg yolks1/2 teaspoon salt
1 teaspoon vanilla extract
5 egg whites
1 cup sugar
2 teaspoons baking powder
2 cups flour, sifted
2 tablespoons butter, softened for greasing the pan.
Syrup:
4 cups sugar2 cups water
1/4 cup sweet wine, Spanish Jerez, or a good rum
1 stick cinnamon
1/2 teaspoon lemon juice
INGREDIENTS
4
eight inch pieces of Cuban bread or French baguette
8
ounces
roasted pork from shoulder or leg (thinly sliced)
8
ounces
thinly sliced ham
4
ounces
thinly sliced Swiss cheese
2
pickles thinly sliced lengthwise
4
tablespoons
mustard
6
ounces
butter
DIRECTIONS
Slice all the bread lengthwise. Divide meat and cheese equally.
Assemble sandwich by placing roasted pork, ham and cheese on top of one half of the bread. Place pickle slices on top.
Spread one tablespoon mustard, per sandwich, on the inside of the other half of the bread. Place the top of the bread over the sandwich, to close. Spread butter on the outside of the top and bottom of the sandwich.
Cook in a very hot cast-iron griddle, or electric flat top, until heated through and golden brown on the outside.
PASTELITOS DE GUAYABA RECIPE
Author: Marta Darby
INGREDIENTS
- 1 pkg. Pepperidge Farm Puff Pastry Sheets
- 1 bar guava paste
- 1 pkg. Cream cheese (optional)
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Thaw the puff pastry according to package directions.
- Use baking parchment to line your cookie sheet so the guava won’t stick.
- Unfold one of the pastry sheets and place on pan.
- Cut guava into ¼ inch slices and place on the pastry sheet.
- Spread cream cheese over guava paste slices (optional).
- Unfold second pastry sheet and place on top of guava paste.
- Cut to desired size before baking.
- Bake at 400 for 25 to 35 minutes or until golden brown.
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