Seafood recipes

Quick ‘n Easy Kung Pao

Your choice of protein plus Old Havana Foods Sofrito and hoisin sauce

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Chinese

Keyword: Beef, Chicken, Shrimp, Sofrito, Stir-fry, Tofu

Servings:

Ingredients

1/2 cup Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
1/2 cup Hoisin sauce
1/4 cup Water
1/2 teaspoon Crushed red pepper
3 teaspoons Vegetable oil we prefer peanut oil
2 medium Zucchini, diced
1 medium Red bell pepper, diced
1 pound your favorite protein chicken, shrimp, beef, pork or tofu
1/4 cup peanuts

Instructions

Pre-heat a large non-stick skillet over medium-high heat.
In a bowl, mix Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce, hoisin sauce, water and crushed red pepper if using, until well combined.
Add 1 teaspoon oil to preheated skillet and swirl to coat. Sauté zucchini over medium-high heat until starting to brown, about 5 minutes. Remove zucchini from pan and set aside. Repeat with 1 teaspoon oil and red peppers sautéing 5 minutes and then setting aside. Repeat with remaining oil and protein sautéing approximately 5 to 7 minutes or until raw meat is cooked through.
Return sauteed zucchini and peppers to pan and combine with the cooked protein. Reduce heat to medium. Add sofrito-hoisin mixture and toss thoroughly to coat all pieces. Heat through until bubbly.
Top with peanuts if using. Serve over cooked rice. Enjoy!

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

Cook Time30

Resting Time10

Total Time50

Course: Main Course

Cuisine: Cuban, Latin, Spanish

Keyword: Seafood, Sofrito, Stovetop

Servings: 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 – Authentic Cuban Cooking Sauce, 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.

Mediterranean Seafood Pasta

Tender seafood with Old Havana Foods Sofrito Cooking Sauce and pasta

Prep Time5

Course: Brunch, Main Course

Cuisine: American, Mediterranean, Spanish

Keyword: Pasta, Seafood

Servings:

Ingredients

16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
15 ounces Petite diced tomatoes or 2 cups diced fresh tomatoes
2 packets Trader Joe's Reduced Sodium Vegetable stock concentrate or 1 bouillon cube
14 Kalamata or oil cured olives, pitted and sliced
1/4 teaspoon Fennel seeds
1 pound Seafood blend (shrimp, scallops, squid) or any combination
1/4 teaspoon Crushed red pepper
6 ounces Thin egg noodles
Drizzle Extra Virgin Olive Oil

Instructions

Bring large pot of salted water to a rolling boil. Meanwhile heat Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce and tomatoes in a medium saucepan. Add vegetable stock concentrate from packets (do not add water), olives, fennel seeds, seafood blend and red pepper to saucepan. Stir to combine and bring to a low simmer over medium heat. Heat through until fish is cooked approximately 5 to 7 minutes.
While seafood is cooking add noodles to pot of boiling water and cook until just barely al dente (several minutes less than package directions).
Drain pasta, (retaining 1 cup of cooking water). Add pasta to fish mixture stirring well to coat. Continue cooking mixture to allow liquids to be absorbed by noodles. Add reserved pasta water if needed to thin consistency of sauce.
Drizzle a little olive oil over each serving.

Seafood Ceviche with Avocado

Tart and refreshing this seafood ceviche satisfies on a hot summer day!

Prep Time10

Total Time10

Course: Appetizer, Brunch, Salad

Cuisine: Cuban, Latin, Mediterranean, Mexican, Peruvian, Spanish

Keyword: Avocado, Mojo, Shrimp

Servings: to 6 people

Ingredients

¼ cup Old Havana Foods Mojo – Citrus Garlic Marinade
2 tablespoons Tomato paste
1 tablespoon Extra-virgin olive oil
¼ cup Minced red or yellow onoin
1 pound Cooked seafood, cut into bite-size pieces shrimp, scallops, calamari or firm white fish
Salt and Pepper
1 teaspoon Hot sauce
2 tablespoons Chopped fresh cilantro
1 medium Avocado

Instructions

In medium bowl combine Old Havana Foods Mojo Citrus Garlic Marinade, tomato paste and olive oil. Add , hot sauce and cilantro if using, mix well. Add onoin and seafood and mix well to coat. Season with salt and pepper and more Mojo Marinade of desired. Stir to combine. Refrigerate up to 4 hours.
Just before serving chop avocado into ½” dice. Add to seafood mixture, combine gently so as not to smash avocado pieces.

Notes

Serve with tortilla or pita chips or as traditionally done in Latina America – with saltines!

Creole Jambalaya

Savory Creole Jambalaya with Sausage, Chicken and Shrimp

Prep Time10

Cook Time30

Resting Time10

Total Time50

Course: Main Course

Cuisine: Creole, Cuban, Latin, Spanish

Keyword: Chicken, Sausage, Shrimp, Sofrito

Servings: to 6 servings

Ingredients

1 pound 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
8 ounces Sweet peas (petit pois) drained, reserve peas and liquid separately
3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
1 1/2 cups Long grain white rice jasmine or basmati preferred
1 pinch Saffron optional
8 ounces Peeled and deveined shrimp
8 ounces Fully cooked, sliced sausage Andouille is recommended for authentic Creole Jambalaya

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 – Authentic Cuban Cooking Sauce 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.
During last five minutes of cooking add shrimp and sausage.
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.

Fiery Shrimp Creole (Camarones Enchilados Picante)

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Fiery Shrimp Creole (Camarones Enchilados Picante)

Shrimp bathed in a very spicy sauce of onions, sweet & hot peppers and tomatoes

Prep Time3

Cook Time7

Total Time10

Course: Main Course

Cuisine: Cuban, Latin, Spanish

Keyword: Shrimp, Spicy, Stovetop

Servings:

Ingredients

12 ounces Old Havana Foods Zesty Hot Cooking Sauce
3 tablespoons Ketchup
1 teaspoons Worcestershire
3/4 pound Raw shrimp, peeled and deveined
1 1/2 teaspoons Fresh parsley, chopped

Instructions

Heat Old Havana Foods Zesty Hot Cooking Sauce, ketchup, and Worcestershire sauce 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

Serve over riced cauliflower for a Keto-friendly, lower carb version.

DO NOT use precooked shrimp or they will not absorb the flavor of the sauce and will get tough.

Shrimp Creole (Camarones Enchilados)

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Shrimp Creole (Camarones Enchilados)

Shrimp bathed in a tangy sauce of onions, sweet peppers and tomatoes

Prep Time3

Cook Time7

Total Time10

Course: Main Course

Cuisine: Cuban, Latin, Spanish

Keyword: Shrimp, Spicy, Stovetop

Servings:

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

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Mojo Meat, Seafood, or Poultry

Zesty marinated protein cooked at high heat

Prep Time5

Cook Time20

Course: Main Course

Cuisine: Cuban, Latin

Keyword: Broil, Chicken, Grill, Mojo, Panfry, Roast

Servings:

Ingredients

2 to 3 pounds Meat, fish or poultry pieces
4 to 6 tablespoons Old Havana Foods Mojo – Citrus Garlic Marinade
2 tablespoons Olive oil
to taste Salt and pepper

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.