We may have not invented the Paella, but we sure added a Cuban twist to it that is sure to make an impression during your next family get together. It’s Abuela Conchita approved, so, you know she added el toque mágico with that sazón we love!
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Ingredients:
- 8 chicken thighs with the skin and bone
- 4-8 medium lobster tails (shells removed)
- 4 packs Conchita 4 oz. Mussels in Marinade Sauce
- 3 packs Conchita Giant Calamari
- 2 pounds large raw peeled shrimp
- 1 ½ pounds scallops
- 1 cup diced ham
- 1 cup chorizo sausage (sliced into ½ inch pieces)
- 3 ½ cups Conchita’s Spanish Style Yellow Rice uncooked
- 2 ½ cups onions (diced)
- 1 ½ cups green bell pepper (chopped)
- 1 cup green peas
- 1 14oz can Conchita Whole Red Pimientos (chopped)
- 6 cloves garlic (minced)
- 4 cups chicken broth
- ¾ cups Conchita White Cooking Wine
- ½ cup Conchita Extra Virgin Olive Oil
- 2 teaspoons salt
- 1 7oz Conchita Whole Red Pimientos for garnish (cut into slices)
- 1 12oz bottle of beer
Instructions:
- In a large pan heat the Conchita extra virgin olive oil and sauté the ham and chorizo. Remove ham and chorizo and set aside
- Add the onions, Conchita red pepper, and green pepper to the remaining oil and cook until the onions are translucent. Add garlic and sauté for a couple of minutes. Remove onion/pepper mixture and set aside.
- In the remaining oil, cook the 8 chicken thighs until golden and set aside
- In a large pot, add the broth, Conchita white cooking wine, the bottle of beer, Conchita mussels, and onion/pepper mixture. Add the chicken, ham, chorizo, and rice to your large pot
- Bring to a boil, reduce heat to low, cover and let it simmer on the stove for 30-40 min (until rice is cooked)
- With the sautéed Conchita olive oil from before, sauté the rest of the seafood (shrimp, lobster, scallops, and Conchita calamari)
- Gently combine the seafood into the rice mixture and spoon everything into a round terra cotta dish
- Garnish the top of the dish with green peas, and Conchita whole red pimiento slices
- Place the dish into a preheated oven at 350F for five minutes to meld the flavors together
