Paella Cubana

Name: Paella Cubana
Ingredients: 1/4 pound chorizo sausage; 3 tablespoons olive oil, divided; 4 bone-in chicken thighs; 1 onion, chopped; 1 green bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 3 cloves garlic, minced; 2 (14-ounce) cans chicken broth; 1/2 cup red wine; 1/4 teaspoon annatto seed paste (achiote); 1 3/4 cups Valencia rice; 1 teaspoon salt; 1 pound sea scallops; 1 1/2 pounds large shrimp, peeled and deveined; 2 tablespoons butter; 1 shallot, minced; 1/3 cup dry white wine; 1 pound fresh mussels, scrubbed; 2 (3.75-ounce) cans smoked oysters, drained; 1 cup frozen English peas, thawed

20 ingredients

4 steps

Ingredients

1/4 pound chorizo sausage
3 tablespoons olive oil, divided
4 bone-in chicken thighs
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
2 (14-ounce) cans chicken broth
1/2 cup red wine
1/4 teaspoon annatto seed paste (achiote)
1 3/4 cups Valencia rice
1 teaspoon salt
1 pound sea scallops
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons butter
1 shallot, minced
1/3 cup dry white wine
1 pound fresh mussels, scrubbed
2 (3.75-ounce) cans smoked oysters, drained
1 cup frozen English peas, thawed

Directions

1

Remove casings from chorizo, and slice. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add chorizo, and cook 5 minutes or until browned, stirring often. Remove chorizo; drain on paper towels. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove skin and bones, coarsely chop chicken, and set aside.
2

Add onion and bell peppers to pan; cook, scraping bits from bottom of pan, 7 minutes or until vegetables are tender. Add garlic, and cook, stirring constantly, 1 minute. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 25 minutes or just until rice is tender.
3

Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat until hot. Add scallops, and cook 3 minutes on each side or until browned. Remove from pan; set aside and keep warm. Add shrimp, and cook 3 minutes, stirring frequently, until shrimp turn pink. Remove from pan; set aside and keep warm. Melt butter in skillet, add shallot, and cook 2 minutes, stirring often. Add white wine, scraping bits from bottom of pan. Add mussels; cover and cook 2 minutes or until mussels are open, discarding any that do not open.
4

Gently stir reserved chicken, scallops, shrimp, oysters, and peas into rice. Top with mussels, pouring the cooking liquid over rice.