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Cuban Paella

Recipe by Paella Party


  • One 6 lb chicken, cut into 12 serving pieces
  • 12 oz chorizo, diced
  • 1 1/2 lb medium shrimp, peeled and deveined
  • 3 medium onions, chopped
  • 1 1/2 medium red bell peppers, seeded and chopped
  • 1 1/2 medium green bell peppers, seeded and chopped
  • 18 garlic cloves, finely chopped
  • 6 cups Chicken Broth or low-sodium broth
  • 1 12 oz can tomato sauce
  • 3 cups rice, preferably medium grain
  • 3 cups defrosted frozen peas
  • 3 Tbsp olive oil
  • 1 1/2 cups dry white wine
  • 1 1/2 Tbsp red wine vinegar
  • 3/4 tsp saffron
  • 3 bay leaves
  • Salt and fresh ground pepper


Heat oil in a deep 12-in skillet over medium heat. In batches, add chicken and cook until browned, turning occasionally, about 10 minutes. Transfer to a plate. Season chicken with 1/2 tsp salt and 1/4 tsp pepper.

Add the chorizo, onions, and peppers and cook about 10 minutes, stirring occasionally, until onions are translucent. Add garlic and cook until fragrant, about 2 minutes. Stir in the wine and bring to a boil. Cook until slightly reduced, approximately 3 minutes.

Stir in the broth, tomato sauce, vinegar, saffron, and bay leaves. Bring to a boil over high heat. Cook until slightly reduced, about 10 minutes. Stir in the rice and 1/2 a teaspoon of salt and bring to a boil.

Cover tightly and reduce heat to low. Cook for 15 minutes. Add chicken back into skillet. Scatter shrimp and peas over the rice (do not stir). Cook until rice is tender and shrimp are firm, about 5 minutes more.

Remove from heat and let stand for 5-15 minutes. Rice will absorb any remaining liquid in skillet. Serve hot.

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