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A Cuban Spanish Tradition

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Serves 12



  • 2 lbs Valencian rice

  • 1 chicken (3 lbs)

  • 2 lobsters tails in chunks

  • 1/4 lb crab meat in lumps

  • 1 lb. clams in shell

  • 1/2 lb. fish

  • 1/2 lb. pork meat

  • 1/2 lb. ham

  • 1 1/4 cups oil

  • 4 cloves garlic


In a Paella pan heat oil and fry onion , garlic and green peppers. Cut pork meat, fish, chicken and ham in small pieces and add to the oil until lightly golden. Add the red peppers, the tomato sauce, the liquid from the peppers, paprika, pepper, salt, vinegar and wine. Bring to the boil and add broth. When chicken is almost tender, add the rice and seafood. Cook at low heat or in a 300 F oven until rice is cooked. Approximately 30 minutes. Serve in an earthenware casserole garnished with red peppers and petit pois. Serves 12 to 15 persons.

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