Delicious Meals in Minutes!

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.

El Cubanito Cuban American Burger

El Cubanito Cuban American Burger from Old Havana Foods
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El Cubanito Cuban American Burger

A pork and beef patty seasoned with Old Havana Foods Sofrito (or Zesty Hot Cooking Sauce), topped with Swiss cheese, a dollop of garlic lime crema and a slather of raisin sofrito ketchup on French bread, give a tasty Cuban twist to this American classic.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Brunch, Lunch, Main Course
Cuisine: American, Cuban
Keyword: Burger, Crema, Garlic, Ketchup, Lime, Sofrito
Servings: 6 people

Ingredients

Instructions

  • Pre-heat the grill.
  • In a medium bowl combine the pork, beef, Old Havana Foods Sofrito Authentic Cuban Cooking Sauce (or Zesty Hot Cooking Sauce) and pepper. Lightly mix together until well combined.
  • Form meat mixture into 6 (1/3 pound each) patties to match round or oval shape of rolls being used and set aside.
  • Grill burgers over medium-high heat until cooked through to desired doneness (155°F for medium well), about 5-6 minutes per side. If using cheese, place slice on burger patties and allow to melt.
  • Spread bottom bun surface with 2 tablespoons Raisin Sofrito Ketchup, top with cooked patty, tomato slice, lettuce leaf, burger and onion slice. Spread 1 tablespoon lime crema on top bun surface.

Notes

Serve with additional Raisin Sofrito Ketchup and Garlic Lime Crema.
Use Zesty Hot Cooking Sauce for a spicy kick in place of the Sofrito.

Raisin Sofrito Ketchup

Raisin Sofrito Ketchup from Old Havana Foods
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Raisin Sofrito Ketchup

Raisins and Old Havana Foods Sofrito combine with ketchup for a Cuban spin on a classic
Prep Time5 mins
Servings: 2 cups

Ingredients

Instructions

  • Place ingredients in blender or food processor and blend until smooth.

Mediterranean Seafood Pasta

Mediterranean Seafood Pasta from Old Havana Foods
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Mediterranean Seafood Pasta

Tender seafood with Old Havana Foods Sofrito Cooking Sauce and pasta
Prep Time5 mins
Course: Brunch, Main Course
Cuisine: American, Mediterranean, Spanish
Keyword: Pasta, Seafood
Servings: 4

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.

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.

Creole Jambalaya

Creole Jambalaya from Old Havana Foods
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Creole Jambalaya

Savory Creole Jambalaya with Sausage, Chicken and Shrimp
Prep Time10 mins
Cook Time30 mins
Resting Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: Creole, Cuban, Latin, Spanish
Keyword: Chicken, Sausage, Shrimp, Sofrito
Servings: 4 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 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.

Black Bean Burgers with Raisin Sofrito Ketchup and Creamy Lime Spread

Black bean burger with sofrito ketchup and creamy lime spread from Old Havana Foods
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Black Bean Burgers with Raisin Sofrito Ketchup and Creamy Lime Spread

Vegetarian burgers with a sweet and savory ketchup and zesty sour cream and lime sauce
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: black beans, Lime, Panfry, Sandwich, Vegetarian
Servings: 6

Ingredients

Raisin Sofrito Ketchup

Creamy Lime Spread

  • 1/2 cup Sour cream or mayonnaise
  • Zest from 1 lime
  • 2 1/2 tablespoons Fresh lime juice (from 1 lime)
  • 2 cloves Garlic, crushed and/or minced into a paste
  • 12 tablespoon Olive oil
  • Salt and pepper to taste

Instructions

  • Pre-heat a non-stick skillet over medium high heat.
  • Meanwhile, mash drained Old Havana Foods Black Beans with a potato masher or pastry blender (or pulse in food processor) until coarsely chopped but not pureed. Add Old Havana Foods Sofrito Authentic Cuban Cooking Sauce, salt, pepper, crushed red pepper and dry oats. Lightly mix until well combined.
  • Form bean mixture into 6 even patties to match shape of buns and set aside.
  • Add 2 teaspoons olive oil to preheated skillet and swirl to coat. Sauté 3 burgers over medium-high heat until crispy, about 3 to 4 minutes per side. If using cheese place on burger patties and allow to melt. Repeat with remaining olive oil and burgers.
  • Spread bottom bun with 2 tablespoons Raisin Sofrito Ketchup (see recipe below.) Top with cooked burger patty and Creamy Lime Spread (see recipe below.) Enjoy!

Raisin Sofrito Ketchup

  • Place all ingredients in large measuring cup or blender jar and process/blend to desired texture. (Raisins can be softened with boiling water for a few minutes first for a slightly softer texture.)

Creamy Lime Spread

  • Combine the sour cream (or mayonnaise), lime zest, lime juice, olive oil and garlic in small bowl. Season to taste with salt and pepper.

Spanish Rice

Spanish Rice from Old Havana Foods
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Spanish Rice

Savory yellow rice made with Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce
Prep Time2 mins
Cook Time23 mins
Total Time25 mins
Course: Side Dish
Cuisine: Cuban, Latin, Mexican, Spanish
Keyword: Sofrito, Stovetop, Vegan, Vegetarian
Servings: 4 to 6 servings

Ingredients

Instructions

  • Ina medium saucepan combine 16 ounces of Old Havana Sofrito and water. Stir well. Bring to a simmer.
  • Reduce heat to lowest setting, add rice, stir well. Cover pot and simmer 18 to 20 minutes or until rice is tender, stirring every 5 minutes.

Notes

Our favorite rice to use is jasmine (slightly floral and a little stickier) or basmati – an Indian rice which is more savory (it has a popcorn aroma!) However any rice will work well – only the texture will be slightly different for each type of rice.

Braised Beef Short Ribs with Wine

Braised Beef Short Ribs with Wine from Old Havana Foods
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Braised Beef Short Ribs with Wine

Meltingly tender short ribs braised in a rich sauce of sofrito and red wine
Prep Time5 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: Beef, Braise, Wine
Servings: 6

Ingredients

  • ½ teaspoon Pepper
  • 4 pounds Boneless beef short ribs (if bone-in use 4 1/2 pounds)
  • 2 teaspoons Extra virgin olive oil
  • 1½ cups Dry red wine
  • 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
  • ½ teaspoon Fresh thyme leaves
  • 2 large Carrots cut into chunks, or 1 pound baby carrots

Instructions

  • Preheat oven to 325°F. Heat large, ovenable stockpot or Dutch oven over medium-high heat on stovetop. Meanwhile sprinkle pepper over all sides of ribs.
  • Add 1 teaspoon olive oil to pan coating bottom. Brown half the ribs on all sides, about 6 to 8 minutes total. Remove ribs, repeat with remaining 1 teaspoon oil and ribs. Remove ribs and set aside.
  • Add wine and beef broth to pot. Bring to a boil, scraping off the brown bits on pan. Add Old Havana Foods Sofrito, thyme, carrots, browned ribs and stir well. Cover pot and braise in oven for 4 hours or until tender, flipping beef pieces after two hours.
  • Remove ribs and carrots to a serving dish, cover with foil. Spoon fat off liquid and discard fat. Taste sauce if not concentrated enough in flavor then simmer liquid in pot over medium high heat for until reduced to desired flavor.
  • Add salt and pepper to taste AFTER reducing liquid. Pour sauce over beef and carrots.

Alternate Cooking Method

  • Follow steps 1 through 3 as directed except place browned ribs, vegetables and liquids in slow cooker. Cook on low setting 8 to 10 hours until very tender. Skim fat off of liquid in slow cooker and discard fat.
  • Remove de-fatted cooking liquid from slow cooker vessel and place in medium size sauce pan. Reduce liquid over medium high heat for 10 to 15 minutes or until reduced by half.
  • Add salt and pepper to taste. Pour thickened sauce over beef and carrots in slow cooker.

Notes

Serve with egg noodles, potatoes or your favorite mashed vegetable.