Cuban-style Paella

Ingredients

While the Spanish Paella typically features saffron and a variety of meats, our Cuban adaptation incorporates vibrant spices like cumin and paprika, along with fresh seafood such as shrimp and lobster. We also infuse the dish with a hint of citrus and tropical fruits to add a distinct Cuban touch. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for spice) 1/4 teaspoon cayenne pepper (optional for spice)
• 1/2 pound (225g) shrimp, peeled and deveined 1/2 pound (225g) shrimp, peeled and deveined
• 1/2 pound (225g) lobster tail, cut into chunks 1/2 pound (225g) lobster tail, cut into chunks
• 1/2 cup (120ml) orange juice 1/2 cup (120ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large paella pan or skillet, heat the olive oil over medium heat.
2. 2.
   Add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomato, cumin, paprika, turmeric, dried oregano, salt, black pepper, and cayenne pepper (if using). Cook for another 2 minutes.
4. 4.
   Add the rice to the pan and stir to coat it with the spices and vegetables.
5. 5.
   Pour in the chicken broth, orange juice, lime juice, and white wine. Bring to a simmer.
6. 6.
   Reduce the heat to low, cover the pan, and let the rice cook for about 15 minutes, or until it absorbs most of the liquid.
7. 7.
   Gently stir in the shrimp and lobster chunks. Cover and cook for an additional 5-7 minutes, or until the seafood is cooked through.
8. 8.
   Remove from heat and let the paella rest for a few minutes.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before using to remove the digestive tract.
• Lobster — If fresh lobster is not available, frozen lobster tails can be used. Thaw them before cutting into chunks.
• Orange juice — Use freshly squeezed orange juice for the best flavor.
• Lime juice — Freshly squeezed lime juice adds a tangy kick to the dish.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the dish.
• If you prefer a spicier paella, increase the amount of cayenne pepper or add a diced jalapeno pepper.
• Allow the paella to rest for a few minutes after cooking to allow the flavors to meld together.
• Serve the paella with a side of lime wedges for an extra burst of citrus.
• Leftover paella can be refrigerated and enjoyed the next day, as the flavors tend to deepen.

Serving advice

Serve the Cuban-style Paella as a main course, accompanied by a fresh green salad and crusty Cuban bread. Garnish each plate with a sprig of fresh cilantro for a pop of color and flavor.

Presentation advice

Present the paella in the traditional large paella pan, allowing guests to admire the vibrant colors and enticing aroma. Alternatively, serve individual portions in shallow bowls, ensuring each plate showcases the beautiful combination of rice, seafood, and vegetables.