Paella a la Cubana (Paella Cuban Style)

1 cup vegetable oil
 2 large onions, peeled and chopped
 4 garlic cloves, minced
 2 green bell peppers, seeded and chopped
 One 2-pound chicken, cut into 8 pieces
 1 pound steamed oysters or clams
 1 pound meat from steamed or boiled crabs cut into bite-sized pieces
 1 pound meat from steamed or boiled shrimp cut into bite-sized pieces
 1/2 pound ham, cut into julienne strips
 1/2 pound pork, cut into bite-sized pieces
 1/2 pound grouper or snapper, cut into bite-sized pieces
 1 cup tomato sauce
 1 cup roasted sweet red peppers, cut into julienne strips,
 plus more for garnish
 1 teaspoon paprika
 2 bay leaves
 1 teaspoon white vinegar
 4 cups dry white wine
 4 cups chicken consomme
 Salt and pepper to taste
 2 pounds short-grain Valencia rice
 Peas for garnish
Category: .

Product Description

Heat the vegetable oil in a very large, heavy pot. Add the onions, garlic, and
green peppers, and saute for 5 to 7 minutes over medium heat. Add the
chicken pieces, oysters or clams, crabmeat, shrimp, ham, pork, and fish.
Continue cooking over low heat, stirring until most of the meat is light
golden. Now add the tomato sauce, roasted peppers, paprika, bay leaves,
vinegar, and wine.
Add the consomme, salt, pepper, and finally the rice, stirring lightly. Bring
the mixture to a boil, lower the heat, cover, and simmer for about 35 minutes,
until the rice is tender and has absorbed most of the liquid.
Garnish, garnish, garnish! Use the leftover shells from your seafood, and
incorporate peas and roasted red pepper strips in a geometric design. 

NOTE If you prefer, instead of boiling, you may transfer the paella to a baking dish
and bake at 300 degrees for about 30 minutes .

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