Posted Saturday, September 18, 2004
INGREDIENTS (should serve 12)
* 3Ib chicken
* 2lb (valencian) rice
* 1lb shelled clams
* ½lb each of fish, ham and pork meat
* ¼lb crab meat (in lumps)
* 2 lobster tails (in chunks)
* 4 cloves of garlic
* 4 cups of cooking wine (dry)
* 2½ tablespoons of salt
* 2 cups of broth
* 2 teaspoons of paprika
* 2 each of onions, green peppers and bay leaves
* 1¼ cups of cooking oil
* 1 can each of tomato sauce and red peppers
* 1 tablespoon of vinegar
* 3/4 of a teaspoon of pepper
PREPARATION
Whenever one thinks of Spanish food one automatically associates such with the word Paella. With Cuba’s historic ties with Spain, it should come as no surprise that the Cubans also consider Paella a home-speciality. To make Cuban Paella you need to prepare a pan of hot oil in which you fry some onions, garlic and green peppers. At the same time (or beforehand), cut up some pork, fish, chicken and ham. Add this to the hot oil until you see them turn a nice light golden color. Add to the contents your red peppers (include the liquid from the peppers), paprika and pepper. Also add in some salt, cooking wine and tomato sauce for flavor. Bring the whole contents to the boil and then add your broth. Just before the chicken has finished cooking, add the rice and seafood and cook at 300 degrees Fahrenheit until the rice has cooked. Serve this most traditional of traditional dishes with red peppers and petit pois.