Sandi Abbott

Chicken Fricassee Cuban Style

Easy Chicken Fricassee Cuban Style (Fricasé de Pollo)

I grew up cooking Cuban food. And this chicken fricassee recipe is the first one I mastered when I was a teenager.  What is a fricassee? It’s more a method of cooking than an actual dish. Fricassee is a French word that means cut up pieces of meat sauteed and then simmered in a sauce. This method is also popular in Spain.  

And it’s from there that fricassee found its way to the Spanish Caribbean. Cuban Chicken Fricassee (Fricasé de Pollo) has a tomato base with dry wine.  

My first fricassee used turkey instead of chicken and I was so proud of it too!  Growing up Cuban in Miami, a traditional turkey dinner wasn’t something I did until I was married to my very American husband. I remember thinking I had bitten off more than I could chew as I was cutting up the turkey, but it came out delicious.  Mami tried to take the credit for the turkey fricassee since she’s the one who taught me, but I wouldn’t let her. Lady, it was my trophy turkey! 

chicken fricassee cuban

Some Changes To Mami’s Original Chicken Fricassee Recipe

I used to make this with a cut-up fryer chicken, just like Mami used to make. Nowadays I only use skinless chicken thighs. I find chicken breast to be too dry and drumsticks not as meaty.  

My Cuban Chicken Fricassee recipe includes carrots and saffron which my Mom didn’t use. Saffron is not traditional and it’s a pricey spice, so it’s totally optional. I like using it because it gives it such an amazing flavor, similar to paella. I found myself compulsively tasting the sauce when I already knew it was good. So super tasty!!

Some recipes also call for raisins but my crew doesn’t like them. I would definitely recommend you try it at least once with the raisins to see if you like it.  

Cuban chicken fricasee

This dish is usually served over white rice, but you can also use brown rice. Or serve it as a stew with some crusty bread for dipping.  Make enough for leftovers because this recipe is even better the second day. When my kids were little, I would shred the chicken and mix it with rice. The kids loved it! ¡Buen provecho! 

As a teenager, I was so annoyed when my mom tried to take credit for my accomplishments, like making Turkey Fricassee from scratch. I didn’t want to be in her shadow. But now that I’m a parent, I understand my mom was simply excited that I succeeded with her help. Parenting can be so hard sometimes, it’s exhilarating when our kids succeed because that means we also succeeded as a parent. Thank you so much Mami, sorry I was such a brat about the fricassee.

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How to Make Chicken Fricassee Cuban Style

How to Make Chicken Fricassee Cuban Style

  • Author: Sandi Abbott
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Cuban

Description

Chicken Fricassee Cuban style is a savory chicken stew served over rice. It’s a very popular Cuban dish that’s easy to make. 


Ingredients

Scale
  • 3 pounds skinless chicken thighs with bones (you can use a mix of chicken pieces including thighs and breast if you prefer) 
  • 1 cup yellow onion, diced 
  • 1⁄2 cup red bell pepper, diced 
  • 3 tablespoons olive oil, divided 
  • 4 cloves garlic, pressed 
  • 2 teaspoons oregano 
  • 2 teaspoons cumin 
  • 2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • pinch of saffron threads (optional) 
  • 2 cups crushed tomatoes 
  • 1⁄2 cup cooking wine (vino seco)
  • 3 tablespoons Spanish olives 
  • 3 tablespoons raisins (optional) 
  • 1 cup peeled potatoes cut into 1-inch cubes 
  • 1 cup peeled carrots cut into 1-inch sections

Instructions

  1. Spices: Mix the spices, salt, and pepper in a small bowl. 
  2. Prep: Cut the onions and peppers and crush the garlic. 
  3. Clean and season the chicken: Trim the fat off the chicken. I use kitchen shears for this, it’s so much easier. Pat dry the chicken on paper towels. Sprinkle each chicken piece with the spice mixture and set it aside while you dice the onions and peppers and crush the garlic.  
  4. Brown the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown chicken pieces in batches on both sides, 2–3 minutes per side. Use another tablespoon of olive oil for the second batch, if the pan is dry. You don’t want the pieces to stick to the pan. Transfer the browned pieces to a platter and leave the fat in the pan. 
  5. Sautee onions: Add the remaining tablespoon of oil to the pan and saute onion, pepper, and garlic over medium heat until softened about 5 minutes. 
  6. Add tomatoes and spices: Add crushed tomatoes, vino seco, bay leaf, and a pinch of saffron and simmer for 5 minutes.  
  7. Add chicken: Add the chicken to the pan again and simmer over medium-low heat for 20 minutes, turn over and add the carrots, cook another 5 minutes. 
  8. Add the vegetables: Add the potatoes, olives, and raisins and cook for 20 minutes more.

Serve over rice or with Cuban bread for dipping into the sauce! 



Notes

I used to cook this with a regular dutch oven pot, but I recently purchased a Cuisinart Cast Iron Porcelain affiliate link Casserole and I love it! It doesn’t stick and it’s easier to clean than I expected. And I love how even it heats and how pretty it looks. I’m linking to the one I used for this recipe. 

Keywords: chicken fricassee cuban, chicken fricassee, cuban chicken fricasee, what is chicken fricassee

Cuban Congri Rice

The Best Cuban Congrí Rice (Black Beans and Rice) 

This Cuban congri rice recipe launched the Bean Train Blog! This is Mami’s best beans and rice recipe and the one that her kids and grandkids want to learn and pass down. Every Thanksgiving and Christmas Eve, my brother calls from North Carolina asking how to make it. Every time. That’s what gave me the idea to start this blog, so, Thank You, Henry! 

I’m willing to tackle any cuisine, cook up a storm and invite a few extra mouths. But I hadn’t made this recipe until I started the blog. I knew I was grandma material when I could make this recipe just like Mami’s (well, almost, but don’t tell her!).   

Congri vs. Moros Debate

Congri is a traditional Spanish black beans rice dish served with just about anything Cuban, especially with roast pork (lechón asado) on Christmas Eve (Noche Buena).   Now let’s briefly consider the congri vs. moros debate (or just skip this paragraph if you’re not Cuban). Depending on where in Cuba you lived, congri is made with red beans and rice and moros y cristianos is made with black beans and rice. My mom was a Havana gal, so I grew up calling this black bean version congri. 

spanish black beans and rice

It’s been hard perfecting this black beans and rice recipe because my mom doesn’t use exact measurements. It’s a little pinch of this, a dash of that, and a handful of the other thing. She cooks “a ojo de buen cubero” which basically means she eyeballs everything. But she’s been making this recipe for so long that it always comes out fantastic. I had to watch her like a hawk to get the measurements down.  

How To Soak and Cook Your Beans For Congri Rice

You can’t use canned beans for this congri recipe. You really need to make them from scratch because you’ll be using the bean broth as well as the beans. Softening the beans can be done quickly in the Instant Pot, but you’ll need to finish the rice on the stovetop. Now let’s talk about soaking the beans. My mom always soaked the beans overnight and then replaced the water with fresh water. Some folks say this is not necessary. But recently, I’ve been reading more about anti-nutrients and lectins and how soaking the beans helps remove some of the harmful anti-nutrient compounds. Added bonus, soaking also reduces the complex sugars that can lead to gassy side effects. So, it turns out Mami was right. Soak them beans!  

You can also turn this rice dish into vegan black beans and rice by omitting the salt pork. Add a little extra salt in that case. You can taste and make that call.  Salt pork is common in southern cooking, so it should be easy to find. But, you can substitute bacon or pancetta for the salt pork if it’s easier. I use a lot of it in this recipe because my daughter loves it so much, but you can use a little less and still have great flavor. ¡Buen Provecho! 

Congri Rice with Onions

I have taken for granted how comfortable and fearless I feel in the kitchen. I owe my mother a debt of gratitude for encouraging me to cook, but I didn’t realize it until a few years ago. Sometimes hurt makes us focus on the negative, and we miss the goodness around us. My mom tended to be very critical of me when I was growing up, which damaged my self-esteem. But she always supported my efforts in the kitchen. I never thanked her for that.    

A few years ago, a very talented friend of mine shared why she doesn’t enjoy cooking. When she was young, she tried to make her Dad breakfast and burnt it, and her dad called her stupid. That made me think about my own confidence in the kitchen and how my mother treated my first cooking attempt.   

I was eight years old when I made my first dish from scratch. Having seen my mom make Spanish omelet dozens of times, I was sure I could pull it off. So I cracked the eggs, cut up a potato, and cooked it together, not realizing that you had to cook the potato before adding it to the omelet. 

I served my mom and stepdad raw potato omelet! They ate it up and told me how delicious it was!! Years later, my dad confessed that Mami made him eat it and say he loved it.   

My mom has her shortcomings, but she also has excellent qualities. Being a parent myself, I realize that moms are not perfect, but we do the best we know-how. So thank you, Mami, for sharing your love of cooking with me and always letting me try new things in the kitchen. Sorry, I burned the kitchen a little (just once).   


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How to make congri

Cuban Congrí Rice (Black Beans and Rice) 

  • Author: Sandi Abbott
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 14 servings 1x
  • Category: Side Dish
  • Method: Cooktop
  • Cuisine: Cuban

Description

Congri is a traditional Spanish black beans rice side dish served with just about anything Cuban, especially with roast pork (lechón asado) on Christmas Eve (Noche Buena). 


Ingredients

Scale
  • 12 oz bag uncooked black beans  
  •  2 cups white rice (long grain) 
  •  2 oz salt pork, cut into ½ inch cubes (you can use a bit less) 
  •  1 medium yellow onion, minced  
  •  ¼ green pepper, cut into three pieces (you can also mince this)  
  •  6 garlic cloves, minced  
  •  2 tablespoon olive oil 
  •  4 bay leaves  
  •  2 teaspoon dried oregano  
  •  ½ teaspoon cumin  
  •  3 teaspoon salt  
  •  ¼ teaspoon pepper  

Instructions

  1. Rinse the beans and soak them in water overnight. If you’re in a hurry, bring unsoaked beans to a boil, turn off the heat and let them soak for an hour.  
  2. Drain the water, put the beans in a large pot, add six cups of water, one teaspoon salt, one teaspoon oregano, and three bay leaves. Cook it in a pressure cooker or Instant Pot affiliate link for about seven minutes. Once done, separate the beans from the broth and reserve both. Don’t leave the beans in the broth as that will make the beans too soft. They will continue cooking in the rice. (See note below for stovetop instructions.)
  3. Once the beans are just about done, rinse the rice until the water runs clear. Drain and set aside. My kids are rebels, and they don’t rinse the rice, and it’s still OK just so you know.   
  4. Heat a dutch oven (or caldero*) over medium heat. When it’s hot, add the salt pork and one-quarter cup water. Once the water evaporates, add about two tablespoons of olive oil and brown the salt pork for about six minutes. Once done, remove the pork from the pot with a slotted spoon, leaving the drippings in the pot.  
  5. Add the onion, garlic, and peppers and cook until the onions are translucent about four to five minutes. (Note on the peppers: My mom usually leaves the peppers in big 1 inch pieces and removes them at the end. But you can mince them if you like.) 
  6. Now add rice and sauté for a minute. Add two cups of the bean broth (stir the bean broth before you measure it out to make sure you get the sediment at the bottom, this helps turn the rice black).  
  7. To the rice mixture, add one cup of black beans. Add one teaspoon salt, one teaspoon oregano, half a teaspoon cumin, one quarter teaspoon ground black pepper, and one bay leaf. Taste and adjust seasonings as needed. Sometimes you may need to add a little more salt, or you may like it with a little more cumin. My mom’s philosophy with seasoning is less is more, and she’s usually right, but you’ve got some wiggle room here.   
  8. Bring to a boil, cover, and reduce the heat to as low as possible until the water evaporates about twenty to thirty minutes. Check the rice and see if it’s soft. If it’s still a little hard, you can add a bit more bean broth. Put a sheet of aluminum foil over the pot and then the lid. This helps to lock in all the steam. Give it a few minutes and check again. Fluff the rice and serve with your favorite meat.  
  9. Some favorites to try it with Ropa Vieja, Picadillo, Tasajo, Lechon, Bacalao… just about anything if you’re Cuban.  


Notes

  • Soaking Time: You must soak the beans. I usually do it for 4 hours or overnight. But if you’re in a hurry, you can bring the beans to a boil in six cups of water, turn it off and let it soak for one hour. The reason to do this is to remove some of the harmful lectins and to make the beans easy to digest. However, Dr. Gundry, an export on lectins, says that soaking isn’t necessary if you’re using a pressure cooker. 
  • Troubleshooting: If your beans are too soft, don’t add them with the rice. You can add them after the rice is done cooking, just before serving.
  • Stovetop Instructions: Bring to a boil and simmer until beans are fork tender but not too soft (they should still be whole). This should take about one hour or so.  
  • Leftover Beans and Broth: You will have leftovers beans and broth. You can save these to make black bean soup or save the beans to use in salads and meal prepping. 
  • Freezing Instructions: You can freeze leftover beans and broth, portioned out and separated so you can make Congri another time.  Both the beans and the rice freeze well and can be kept up to 3 months in the freezer. You can portion the Congri in small 1-cup containers, as my Mom does for me ❤️
  • Prep time does not include soaking the beans. 

Nutrition

  • Serving Size: half cup

Keywords: congri rice, congri vs moros, spanish black beans and rice, black beans and rice

Cuban Dish Ropa Vieja

Cuban Ropa Vieja Recipe in the Instant Pot

What is ropa vieja? The translation means old clothes, but I don’t know if it’s because old clothes are comfortable, like comfort food. Maybe it’s because you cook it as long as you would boil old clothes back in the day. Either way, my Cuban ropa vieja recipe translates to shredded beef deliciousness! 

Full disclosure, as yummy as this is, it’s not my favorite way to eat shredded beef. I prefer to make vaca frita (fried cow) with the ropa vieja meat, but that’s a post for another day. Ropa Vieja is my hubby’s favorite dish. He usually orders this when we eat out at a Cuban restaurant. Hey, sometimes this gal needs a night off, too! 

I used to make this dish with flank steak, what a newbie mistake! I learned Mami makes it with shoulder London broil, which is way cheaper. You can buy enough to feed a battalion (batallón) or have enough for great leftovers! 

authentic ropa vieja

I think Ropa Vieja is the king of leftovers because it tastes even better the next day, and you can make standout party food like shredded beef quesadillas, shredded beef empanadas, or shredded beef and maduros flatbreads. I love having appetizers for dinner, don’t you? It magically transforms dinner time into party time, especially with a glass of merlot.  

Mami always made ropa vieja in the pressure cooker. But all the cool kids are using the Instant Pot these days, and I wanna be cool, so I switched it up. This ropa vieja recipe’s directions are the same in either the Instant Pot or the pressure cooker. 

Some folks make the Ropa Vieja in the slow cooker, but no matter how many recipes I’ve tried, it’s just not a winner. You really need to simmer the beef at a higher temp to get the sauce to reduce. Otherwise, it’s more like shredded beef soup… not a fan. You could, however, cook the beef in the slow cooker for 4 hours on high or 8 hours on low and then transfer the beef to the stovetop to finish it.

Ropa Vieja Rice Bowl

You can serve this over rice with twice-fried green plantains (tostones) or fried sweet plantains (plátano maduro). I’m really into rice bowls these days, so I like to try different bowl buddies, like:  

Traditional Cuban: Shredded beef, white rice, sweet plantain bits (maduros), and black beans (or you can use congri rice instead of the rice and beans). 

2nd Generation Cuban: Ropa Vieja, Brown Rice, Roasted Cauliflower, and cilantro. 

Mashed Cuban Bowl: Ropa Vieja, yuca mash, carrot slices, and Brussel sprouts. It’s like a deconstructed Cuban shepherd’s pie. 

I hope you enjoy this authentic Ropa Vieja recipe and try the other dishes you can make with the leftovers.

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Ropa Vieja Recipe

Cuban Ropa Vieja

  • Author: Sandi Abbott
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1hr 30mins
  • Yield: 8 1x
  • Category: Instant Pot, Beef, Cuban
  • Method: Instant Pot
  • Cuisine: Cuban

Description

This shredded beef dish is one of the most popular dishes served at Cuban restaurants and a family favorite at my  house. It’s typically served with white rice and fried maduros. 


Ingredients

Scale
  • 2 lbs shoulder London Broil (Falda de Paleta)  
  • 1 medium onion, minced or sliced (your preference, I went with minced)  
  • 1/2 a red bell pepper, sliced 
  • 2 tbs olive oil  
  • 16 oz can tomato puree 
  • 1/2 cup cooking wine (vino seco) I love using Artañan Vino Seco. It’s amazing!
  • 1/2 tsp cumin  
  • 1 tsp dried oregano  
  • 3 tbs green Manzanilla olives  
  • 1 tsp salt  
  • 1/2 tsp black pepper 

Instructions

  • Instant Pot or Pressure Cooker Instructions: Cut the meat across the grain in three-inch pieces and pressure cook for 30 minutes. Reserve the broth. 
  • Let the meat cool and then shred with two forks or by hand. 
  • Heat 2 tbs of olive oil in a skillet over medium heat. Add the onion, peppers, and sauté until onions are tender and translucent for about 8 minutes. Add the garlic, stir and cook for one minute.  
  • Add the tomato paste, cumin, and oregano. Simmer for another minute. Add the tomato puree and wine and simmer for about 8 minutes.
  • Add the beef, salt, and pepper and simmer for 30 – 45 minutes, until the sauce thickens and sticks to the beef. Add a little of the reserved broth if needed. 


Notes

Slow Cooker Instructions: Cut the meat across the grain into three-inch pieces. Place in a slow cooker with one cup of water and2 bay leaves and cook on high for four hours. 

Stove Top Instructions: Cut the meat across the grain in three-inch pieces simmer on the stovetop for about an hour and a half. 

Serving Suggestions: Serve as a traditional Cuban dish or mix it up with these alternatives.

2nd Generation Cuban: Ropa Vieja, Brown Rice, Roasted Cauliflower, and cilantro.  

Mashed Cuban Bowl: Ropa Vieja, yuca mash, carrot slices, and Brussel sprouts. It’s like a deconstructed Cuban shepherd’s pie.  

Nutrition

  • Serving Size: 8-10

Keywords: ropa vieja recipe, ropa vieja instant pot, ropa vieja meat, ropa vieja cuban food, authentic ropa vieja, best ropa vieja recipe, ropa vieja ingredients, cuban dish ropa vieja

Paella Pan

Paella Mixta Is The Perfect Party Food

Paella Mixta is party food! Actually, Paella Parties are very much a thing in Miami. Catering companies dazzle party guests with their paella pan the size of a kiddie pool and proceed to cook it right in front of them like it’s no big deal. I love Miami! 

Paella is originally from Spain, but my recipe is Cuban Paella (of course!) made with chicken, shrimp, and chorizo. As much as I loved Paella, I had never made it myself so I invited Mami to a paella party in my kitchen. While it had been years since she’d made paella mixta, she still had it! I loved watching my mom in her element, in the kitchen, cooking up a storm and telling me what to do! She does love to tell me what to do ;-) 

chicken and shrimp paella

I’ve since made this paella mixta many times. It’s my daughter’s favorite! Recently my son helped me make this dish, and he wanted to make a few edits to my recipe. I was very resistant initially, but seeing as he’s a professional cook, I gave in. The end result was much tastier! 

Not gonna lie. I’m both excited and annoyed that his is better. So here are a few things he did to level up my paella recipe.

My Son’s Edits To My Cuban Paella Mixta Recipe

  • He used ground chorizo instead of sliced. This added more flavor and color to the whole dish. 
  • Instead of adding paprika to the sofrito, he seasoned the chicken and shrimp with the paprika and salt and then added more to the sofrito. Seasoning at every stage really stacked the flavor. 
  • He dried the proteins before sauteing, so they got some really good color and crispness.
  • He killed the heat after the rice came to a boil. Once I add the rice, I usually bring to a boil and lower the heat and simmer it without a lid. He brought it to a boil, turned off the burner, and covered the rice. It came out with just a bit of bite, but not as wet as mine. While mine is excellent the first day, the rice did tend to get a little mushy when reheating leftovers. (I always make enough for leftovers!)

The paella spices in this dish are paprika and saffron. I like using smoked paprika and a generous pinch of saffron. Pound for pound, saffron is the most expensive seasoning you can buy. Luckily you don’t need to use more than a pinch. I paid about $8 for enough saffron threads to make 2-3 recipes. Don’t skip this ingredient because it’s an essential paella seasoning. It gives your dish authentic paella flavor.   The rice you use is also a key factor. You need to use short-grain rice similar to risotto. Cubans use Valencia rice, but if you can’t find it, use Arborio rice.

Cuban Paella

Now let’s talk paella pan. The traditional paella pan is wide and shallow and doesn’t have a lid. But you can use any wide skillet. I make mine in my mom’s caldero, a HUGE dutch pot that’s older than me. I know I was cooking in it when I was in my teens, and it was old then. These calderos are very common in Cuban cooking, and it’s what I use for most of my mom’s signature recipes. You can buy the calderos in various sizes, but Mami’s is extra-large because mom often cooks for a crowd. Yea, she’s extra.  

Oh, and the cool thing about paella leftovers is that you can make these amazing fried rice balls. You’ll love them as much as the paella!

Wondering what to serve with Paella? My favorite paella side dishes are twice-fried plantains (tostones) and a side salad. You can use this recipe to make the tostones or buy toston chips at the supermarket.  Now let’s get cooking! 

Bean Train Food For Thought header

Sometimes we can be too stubborn to change, even when it’s for our betterment. Standing in the grocery store arguing with my son about switching up my chorizo is an example. Here’s the kid whose diapers I changed telling me how to make Paella! I have pots older than him! 

But the truth is that my son is a very talented chef. I let go of my pride and allowed him to show me his techniques, which turned out to be an improvement. Pride gets in the way of our growing unless we learn to eat a little humble pie. The flavor is actually better than you would imagine ?

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chicken and shrimp paella

Cuban Paella Mixta

  • Author: Sandi Abbott
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Cuban

Description

Paella is party food, a delicious crowd pleaser with a Latin flair. This chicken and shrimp paella has a little chorizo thrown in for an irresistible spicy flavor.  


Ingredients

Scale
  • 1/3 cup olive oil   
  • 2 cups white onion, medium dice (about 1 large)   
  • 8 cloves garlic, pressed   
  • 1 red bell pepper, diced   
  • 1/3 cup chopped parsley   
  • 2 tablespoons tomato paste   
  • 1 1/2 tablespoons salt, more to taste* 
  • 1 tablespoon paprika, or a bit more* 
  • 3 cups Valencia rice  
  • 4 cups chicken broth  
  • generous pinch saffron affiliate link threads (Do not crumble the saffron.) 
  • 1 lb shrimp, peeled and deveined with tails on 
  • 2 lbs skinless, boneless chicken thighs
  • ½ lb ground Spanish chorizo (this is already cooked) 
  • 1 cup white wine   

For Garnish   

  • Jarred pimento peppers, cut into thin strips   
  • Frozen sweet green peas, thawed 

Instructions

  1. Heat paella pancaldero or skillet over medium heat for a few minutes.  While it heats, prepare your ingredients.
  2. Trim the excess fat from the chicken thighs and thoroughly dry them. Then season with smoked paprika and salt on both sides. Set aside. 
  3. Peel and devein the shrimp. Thoroughly dry and season with smoked paprika and salt on both sides. Set aside. Dice the onion and peppers.  
  4. Rinse the rice. (I usually just rinse once.) 
  5. Now that the pot is hot add the chorizo and cook for 2 minutes until it’s starting to crisp. Remove from the pot but leave the drippings.  
  6. Add the chicken thighs in one layer and don’t crowd them. Cook it in stages if necessary. Cook on each side for about 5 minutes each. Remove it and let it rest.  
  7. Add the shrimp and cook on one side for about 3 minutes (you don’t want it to overcook and get rubbery. It will finish cooking with the rice. Once it’s done on one side, remove it and let it rest.  
  8. Saute onions, garlic, pepper for about 5 minutes, until softened. 
  9. Stir and cook for one more minute. Stir in tomato paste and cook one more minute. 
  10. Add the rice and cook it for about 6 minutes.  
  11. Add the chicken broth, wine, and saffron threads. Add the chicken, shrimp, and chorizo and stir and adjust seasonings if needed.
  12. Bring to a boil, turn off the heat, and cover. Let it coast for about 20 minutes. Rice should be a bit al dente. If you want to cook it a little bit longer, let it coast for another 10 minutes. If you’re not serving right away, you can transfer the pot to a 250-degree oven while you get everything else ready.  
  13. Once the rice is al dente, add the garnish and serve. Let’s get the party started! 


Notes

Seasoning: You’ll season each element individually, so you may end up using a bit more (my son does not measure his spices). I usually use the measurements provided, so I suggest you measure out the spices first and then sprinkle them from your measured portion. If you end up running out, just use a little more, it will be fine. 

Pans: I used an extra large caldero affiliate link that has been in my family for decades. But you can use a paella pan affiliate link. I’ve also linked to a caldero that’s similar to the one I have. Keep in mind that this is a very large pot and you may not have many uses for it, unless you cook for large groups. 

Keywords: cuban paella, paella mixta, paella spices, chicken and shrimp paella

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