Delicious Meals in Minutes!

Recipes using traditional Cuban flavors and ingredients

Paella de Mariscos – Spanish Rice with Seafood

Paella with Seafood from Old Havana Foods
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Paella de Mariscos – Spanish Rice with Seafood

Great any time of year a savory Spanish classic of yellow rice chock full of seafood.
Prep Time10 mins
Cook Time30 mins
Resting Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Seafood, Sofrito, Stovetop
Servings: 4 to 6 servings

Ingredients

  • 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
  • 1½ cups Broth, seafood, vegetable or chicken
  • 3 tablespoons Lime juice, fresh preferred, from 1 large or 2 small limes
  • 6 ounces Dry, light white wine, sauvignon blanc, rose and pinot grigio are good options
  • 8 ounces Sweet peas (petit pois) if using canned drain and reserve peas and liquid separately
  • ½ teaspoon Black pepper, more to taste
  • 1 pinch Saffron, crumbled optional
  • 1½ cups Long grain white rice jasmine or basmati preferred
  • 1 ½ pounds Raw seafood, such as shrimp, scallops, clams, musssels, lobster, octopus, squid and firm white fish pieces no larger than 1 to 1½ inches thick
  • Salt to taste

Instructions

  • In a 4 to 6 quart stockpot over medium heat, combine Old Havana Foods Sofrito, broth, lime juice, wine, liquid from peas, black pepper, saffron (if using) and rice to stockpot.
  • Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 10 minutes, stirring every 5 minutes.
  • If using fresh or frozen peas add all of them at the 10 minute mark stirring well to spread throughout, then add seafood pieces, tucking them into the partially cooked rice mixture to nearly cover. Cook an additional 8 to 10 minutes until seafood and rice are cooked through. Remove from heat.
  • Add salt and pepper to taste. If using canned peas add ½ of them now, stirring gently to combine. Cover and let stand 8 to 10 minutes. Top with remaining peas. Serve.

Notes

Try a mixture of any quick cooking fish or seafood. If using fully cooked seafood, add during the last 3 to 4 minutes of cooking the rice to avoid getting overcooked, dry or chewy seafood.

Creamy Cuban Inspired Polenta (Tamal en Cazuela)

Creamy Cuban Inspired Polenta from Old Havana Foods
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Creamy Cuban Inspired Polenta (Tamal en Cazuela)

Creamy corn meal cooked with savory Old Havana Foods Sofrito
Prep Time5 mins
Cook Time20 mins
Marinating Time15 mins
Total Time40 mins
Course: Brunch, Main Course, Vegan
Cuisine: Cuban, Latin, Mediterranean
Keyword: cornmeal, Sofrito, Vegan
Servings: 4

Ingredients

Marinate meat

To prepare polenta/tamal en cazuela

Instructions

For Meat Based version

  • Marinate pork or chicken with Old Havana Foods Mojo – Citrus Garlic Marinade for at least 15 minutes or as long as overnight.
  • Heat medium stockpot over high heat. Meanwhile drain pork from marinade, reserving both.
  • Add olive oil to stockpot and swirl to coat bottom. Add drained meat to pot and brown for 3 minutes stirring frequently.
  • Turn down heat to medium, add Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce, sugar and reserved marinade. Cook 3 minutes, stirring frequently to avoid scorching.
  • Add chicken broth to pot and stir to combine. Immediately add cornmeal to pot in a steady stream stirring constantly to avoid forming lumps. Bring to a low simmer. Turn heat to very low, cover saucepan and cook approximately 10 minutes until cornmeal is soft and texture is no longer gritty.
  • Season to taste with lime juice, salt and pepper.

For Vegan version

  • Omit meat but use all other marinade ingredients. Substitute vegetable broth for chicken broth.
  • Combine all ingredients in pot and bring to a low boil over medium heat. Continue with steps 5 and 6 as above. If desired for texture, add seasoned sautéed onions and mushrooms to mixture just before serving.

Ropa Vieja (Cuban Shredded Beef)

Ropa Vieja Cuban Shredded Beef from Old Havana Foods
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Ropa Vieja (Cuban Shredded Beef)

Slow cooked, savory shredded beef with tomato, garlic and onion sauce
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Beef, Main Course
Cuisine: Cuban, Keto, Latin
Keyword: Beef, Low-carb, Slow cooked, Sofrito
Servings: 6

Ingredients

Instructions

  • Place beef and Old Havana Foods Sofrito Authentic Cuban Cooking Sauce in slow cooker bag. Mix to coat.
  • Close bag with twist tie. Cook on low setting until very tender, about:
    – 10 to 12 hours for beef brisket
    – 7 to 8 hours for short ribs and skirt steak
  • Spoon fat off liquid and discard. Shred meat and toss with sauce. Season to taste with salt and pepper.

Notes

Eaten with cauliflower “rice” this could fit into a low-carb (Keto friendly) diet. Approximately 1/6 of the recipe contains:
600 calories, 38 g fat, 42 g protein, 8g carbs.
Nutrition was calculated using Living Cookbook V 1.5, and USDA nutrition data for beef brisket, trimmed to 1/8″ fat, raw. Feel free to make your own calculations.

Eggs in Savory Sauce (Huevos en Cazuela a.k.a. Shakshuka)

Eggs in Savory Sauce Huevos en Cazuela Shakshuka from Old Havana Foods
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Eggs in Savory Sauce (Huevos en Cazuela a.k.a. Shakshuka)

Eggs nestled in a delicious sauce of tomatoes, onion and garlic
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Breakfast, Brunch, Main Course
Cuisine: Cuban, Latin, Mediterranean, Mexican, Spanish, Vegetarian
Keyword: Eggs, Sofrito, Vegetarian
Servings: 1

Ingredients

  • Per single egg portion you'd like to prepare:
  • ½ cup Old Havana Foods Sofrito OR Chili Cubano OR Zesty Hot Cooking Sauce
  • ¼ cup Water
  • 1 large Egg

Instructions

  • Choose ONE of the following Old Havana Foods cooking sauces:
    ½ cup Old Havana Foods Sofrito (for a rich, more savory flavor) OR
    ½ cup Old Havana Foods Chili Cubano (for a lighter, tomato flavor) OR
    ½ cup Old Havana Foods Zesty Hot Cooking Sauce (for a very spicy tomato flavor)
  • Mix sauce with ¼ cup water in a non-stick skillet. Warm over medium heat until just bubbling.
  • Make a well in the seasoning mixture with the back of a large spoon. Break egg into the well. Cover, cook 3 to 5 minutes until white is set and yolk cooked to desired doneness.
  • Season to taste with salt and pepper.

Notes

Serve with tortillas, chips, pita, roti, naan or toasted bread.
Recipe can be doubled, tripled or quadrupled if made in a large nonstick skillet with lid.

Black Bean Soup (Sopa de Frijoles Negros)

Black Bean Soup from Old Havana Foods
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Black Bean Soup (Sopa de Frijoles Negros)

Smooth or
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
Course: Appetizer
Cuisine: Cuban, Latin, Spanish
Keyword: black beans, soup
Servings: 4

Ingredients

Instructions

  • For a creamy soup blend contents of Old Havana Foods Sofrito with the entire contents of two cans of Old Havana Foods Lightly Seasoned Black Beans (do not drain) in a blender or food processor or using a stick blender. Process until smooth. Place in saucepan. For a chunky soup combine all ingredients in saucepan but do not blend.
  • Cover and simmer over medium low heat for 5 to 7 minutes or until heated through, and bubbly stirring occasionally.
  • Ladle soup into serving bowls. Garnish with sour cream, minced onions and peppers, chopped cilantro and a drizzle of extra-virgin olive oil.

Notes

Great in a bowl or served over white rice or with tortilla chips as a dip.

Cuban Sloppy Joes (Seasoned Ground Meat a.k.a. Picadillo)

Sloppy Joe from Old Havana Foods
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5 from 1 vote

Cuban Sloppy Joes (Seasoned Ground Meat, a.k.a. Picadillo)

Versatile entree or base for many recipes
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Filling, Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Beef, Chicken, Filling, Sandwich, Turkey
Servings: 4

Ingredients

  • 1 pound Ground meat (beef, pork, lamb or turkey) (or tofu!)
  • 16 ounces Old Havana Foods Sofrito
  • 1/4 cup Pimento stuffed or pitted green olives, chopped (optional but very traditional)
  • 1/4 cup Golden raisins, coarsely chopped (optional but very traditional)
  • 2 tablespoons Dry sherry (optional but very traditional)

Instructions

  • Preheat non-stick skillet over medium-high heat. Brown meat until no longer pink, breaking up pieces with spoon.
  • Add Old Havana Foods Sofrito, stir well to combine.
  • Reduce heat to medium-low and simmer 5 to 7 minutes, until bubbly, stirring occasionally.
  • Serve on buns for sloppy joes, in tortillas for tacos, with chips as a hearty dip, over cooked pasta, as an empanada filling, in a lasagna … the possibilities are endless!

Notes

The traditional recipe includes the chopped green olives (for a briny flavor), raisins (for a little natural sweetness) and sherry (for depth of flavor.) It still tastes great without those additions.
For a truly traditional Cuban meal serve over white rice topped with a fried egg and pan fried sweet plantains (maduros.)

Cuban Roast Pork

Cuban Roast Pork from Old Havana Foods
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Cuban Roast Pork

Tender roast pork loaded with garlic and citrus flavor!
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Mojo, Pork, Roast, Tender
Servings: 4 to 6 servings

Ingredients

Instructions

  • Preheat oven to 350°F. Cut pork into large chunks, roughly 2 to 3 inches.
  • Place pork in heavy, oven-safe dish, with fatty sides up. Pour Old Havana Foods Mojo – Citrus Garlic Marinade over pork. Cover, roast 2 hours.
  • Flip meat pieces over. Cover and roast an additional 1½ hours. Uncover, roast ½ hour longer or until tender and top of pork is starting to brown.
  • Spoon most of the clear liquid fat off of the top of the juices in pan. Using two forks, pull pork apart into bite size chunks. Toss meat lightly with remaining liquid in pan to coat pork.

Notes

Serve as is with a side of Old Havana Foods Fully Prepared Black Beans and fried plantains for a traditional Cuban holiday dish!

Shrimp Creole (Camarones Enchilados)

Shrimp Creole from Old Havana Foods
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Shrimp Creole (Camarones Enchilados)

Shrimp bathed in a tangy sauce of onions, sweet peppers and tomatoes
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Shrimp, Spicy, Stovetop
Servings: 4

Ingredients

  • 16 ounces Old Havana Foods Chili Cubano
  • 1/4 cup Ketchup
  • 1 teaspoons Worcestershire
  • 1/2 teaspoon Tabasco brand hot sauce (optional – for added heat!)
  • 1/4 teaspoon Cayenne pepper (optional – for added heat!)
  • 1 pound Raw shrimp, peeled and deveined
  • 2 teaspoons Fresh parsley, chopped (optional)

Instructions

  • Heat Old Havana Foods Chili Cubano, ketchup, Worcestershire sauce, hot sauce (if using) and cayenne pepper (if using) in a medium stockpot over medium heat.
  • Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
  • When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
  • Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.

Notes

The addition of Tabasco(R) or other hot sauce and cayenne pepper is for those who love spice and do not have access to our Zesty Hot Cooking Sauce.  We also have a Fiery Shrimp Creole recipe for real heat lovers!
DO NOT use precooked shrimp or they will not absorb the flavor of the sauce and will get tough.

Mojo Meat, Seafood and Poultry

Mojo Chicken from Old Havana Foods
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Mojo Meat, Seafood, or Poultry

Zesty marinated protein cooked at high heat
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Cuban, Latin
Keyword: Broil, Chicken, Grill, Mojo, Panfry, Roast
Servings: 4

Ingredients

Instructions

  • Place meat in glass or stainless steel bowl or plastic bag, add Old Havana Foods Mojo Marinade and toss well to coat. Marinate as few as 30 minutes for small pieces or overnight for larger pieces.
  • When ready to cook add oil and toss to coat.
  • Grill, broil, roast or fry to desired level of doneness. Allow to rest 5 minutes before serving to retain juices.
  • Serve with fully prepared black beans, rice and sweet ripe plantains for an authentic Cuban meal.

Arroz con Pollo (Spanish Chicken with Rice)

Spanish Chicken and Rice Arroz con Pollo from Old Havana Foods
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Arroz con Pollo (Spanish Chicken with Rice)

Prep Time10 mins
Cook Time30 mins
Resting Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Chicken, Sofrito
Servings: 4 to 6 servings

Ingredients

  • 1 1/2 pounds Boneless, skinless chicken thighs cut into large chunks
  • 1/2 teaspoon Black pepper
  • 2 teaspoons Olive oil
  • 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
  • 1 ½ cups Chicken broth
  • 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
  • 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
  • 8 ounces Sweet peas (petit pois) drained, reserve peas and liquid separately
  • 1 ½ cups Long grain white rice jasmine or basmati preferred
  • 1 pinch Saffron optional

Instructions

  • Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
  • Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  • Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth), lime juice, liquid from peas, rice, and saffron if using, to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
  • Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half. For a typical Cuban presentation, serve Arroz con Pollo topped with roasted red pepper strips and asparagus.

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