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      • Garlic Lime Crema
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      • Arroz con Pollo (Spanish Chicken with Rice)
      • Braised Beef Short Ribs with Wine
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      • Fiery Sloppy Joes
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      • El Cubanito Cuban American Burger
      • Glazed Smokie Links or Meatballs
      • Grilled Coconut Lime Chicken
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      • Island Pulled Pork or Chicken with BBQ Sauce
      • Ropa Vieja (Cuban Shredded Beef)
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      • Black Bean & Feta Salad
      • Black Bean Burgers with Raisin Sofrito Ketchup and Creamy Lime Spread
      • Black Bean Soup (Sopa de Frijoles Negros)
      • Creamy Cuban Inspired Polenta (Tamal en Cazuela)
      • Eggs in Savory Sauce (Huevos en Cazuela a.k.a. Shakshuka)
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      • Mojito Black Bean & Quinoa Salad
      • Raisin Sofrito Ketchup
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Paella de Mariscos – Spanish Rice with Seafood

Paella with Seafood from Old Havana Foods
A Spanish classic - savory yellow rice with seafood.
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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.
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